Crispy Shitake Mushroom Japanese Potstickers (1 Hr, 10 Mins)

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Dive into the flavors of Japan with these crispy shiitake potstickers! A delightful vegetarian alternative, these potstickers are filled with a savory mix of shiitake mushrooms, cabbage, green onions, and ginger.

They are pan-fried to achieve a perfect golden-brown crispiness while maintaining a tender and juicy interior. Making these potstickers at home allows you to enjoy a fresh, flavorful, and satisfying appetizer or meal, perfect for sharing with family and friends.

Let’s roll up our sleeves and dive in!

  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 24–30 potstickers 1x

Ingredients

Units Scale
  • 2 cups shiitake mushrooms, finely chopped
  • 1 cup cabbage, finely shredded
  • 1/2 cup green onions, finely chopped (plus more for garnish)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 24–30 round dumpling wrappers
  • 2 tablespoons vegetable oil, for frying
  • Water, for sealing and steaming

Instructions

  1. Prepare Filling (15 minutes): In a large bowl, combine the chopped shiitake mushrooms, shredded cabbage, green onions, minced garlic, and grated ginger. Add soy sauce and sesame oil. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well combined.
  2. Assemble Potstickers (30 minutes): Place a dumpling wrapper on your palm or a flat surface. Spoon about 1 tablespoon of the filling into the center of the wrapper. Moisten the edges of the wrapper with water, fold in half, and pinch the edges to seal, creating pleats as you go. Repeat with the remaining wrappers and filling.
  3. Pan-Fry Potstickers (20 minutes): Heat vegetable oil in a large skillet over medium heat. Arrange the potstickers in the skillet in a single layer. Cook until the bottoms are golden brown, about 3-4 minutes. Add about 1/4 cup of water to the skillet (be careful as it may splatter), cover, and steam the potstickers until the water has evaporated and the wrappers are tender, about 5-7 minutes.
  4. Serve (5 minutes): Remove the lid and let the potstickers cook for an additional minute to crisp up the bottoms again. Transfer the potstickers to a serving plate and garnish with leftover green onion if desired.
  5. Enjoy (5 minutes): Serve the potstickers hot with a dipping sauce of your choice, such as soy sauce or a mix of soy sauce and rice vinegar.

Notes

Your crispy vegetarian shiitake mushroom Japanese potstickers are ready to be savored! The umami-rich filling and the delightful texture of the crisp bottoms and tender tops make these potstickers a guaranteed crowd-pleaser.

Enjoy them as a starter, side dish, or even as a main course for a light and satisfying meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 potsticker
  • Calories: 50-60
  • Sugar: >1g
  • Sodium: 150mg
  • Fat: 1.5g
  • Carbohydrates: 8g
  • Fiber: >1g
  • Protein: 2g
  • Cholesterol: 0mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

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