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Dinner recipe · from the recipe book

Pork Shoulder, Mushroom and Ginger Potstickers

Juicy hand-chopped pork shoulder with savory mushrooms, cabbage and ginger in chewy homemade wrappers with crisp golden bottoms and a bright soy-ginger dip.

Pork Shoulder, Mushroom and Ginger Potstickers

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1¼ cups290 gWater165 g just-boiled for dough, 120 g for steaming, 5 g for dip
  • 14 oz400 gPork shoulder (Boston butt), trimmedfinely chopped by hand
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • 2¾ cups shredded200 gGreen cabbagefinely chopped
  • ½ tsp3 gSalt
  • ¼ cup grated24 gFresh gingerfinely grated
  • 3 medium45 gGreen onionsthinly sliced
  • 3 tbsp40 gLow-sodium soy sauce
  • 1¾ tsp8 gToasted sesame oil
  • 1 tbsp8 gCornstarch
  • 2 tbsp28 gCanola oil
  • 1½ tbsp20 gApple cider vinegar
  • 1 tsp4 gGranulated sugar

Steps

  1. Make the dough: put the flour in a bowl and stir in the just-boiled portion of the water (about 165 g) with chopsticks until shaggy. When cool enough to handle, knead 5 minutes until smooth, cover and rest 30 minutes.
  2. Meanwhile, toss the cabbage with the salt and let stand 10 minutes, then squeeze out as much liquid as you can.
  3. Make the filling: in a bowl mix the pork shoulder, mushrooms, squeezed cabbage, half the ginger, two-thirds of the green onion, half the soy sauce, all of the toasted sesame oil and the cornstarch, stirring in one direction until sticky. Chill until needed.
  4. Make the soy-ginger dip: stir together the remaining half of the soy sauce, the cider vinegar, the sugar, the small 5 g portion of the water, the remaining half of the ginger and the remaining third of the green onion. Set aside.
  5. Roll the dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round, keeping the rest covered.
  6. Place a heaping teaspoon of filling in the center of each wrapper, fold in half and pleat the edges to seal. Set on a floured tray.
  7. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add half the potstickers flat-side down and cook 2 minutes until golden underneath.
  8. Pour in half the steaming water (about 60 g), cover at once and steam over medium heat 7 to 8 minutes, until the water is gone and the filling reaches 160°F (71°C).
  9. Uncover and cook 1 to 2 minutes more to re-crisp the bottoms. Repeat with the remaining half of the canola oil, the remaining potstickers and the remaining half of the steaming water.
  10. Serve the potstickers crisp-side up with the soy-ginger dip.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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