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  • Total Time:
  • Prep Time: 40 min
  • Cook Time: 0 min

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Ingredients

For 6 Servings

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Directions

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  • 1 MUSHROOM SOUP BASE:.
  • 2 Chop sliced Shiitake mushrooms into small pieces. Heat canola oil over medium heat in a 4-quart pan. Add sesame oil, garlic, ginger and bok choy stems.
  • 3 Cook, stirring constantly, for about 1 minute.
  • 4 Add soy sauce and mushrooms. Cook over medium heat, stirring frequently, for 8-10 minutes.
  • 5 Remove 1 cup of cooked mushroom mixture, and reserve for later.
  • 6 Add chicken broth. Adjust heat to maintain low simmer, and cover.
  • 7 POT STICKERS:.
  • 8 In a medium bowl, combine pork and reserved 1 cup of cooked mushroom mixture. Mix in garlic, ginger, and soy sauce. Mix in cilantro and green onion. Mix until well combined.
  • 9 Spoon about 2 teaspoons of pork-mushroom filling into center of pot sticker wrapper. Use some chicken broth or water to dampen around the edge of the wrapper. With fingers, press the 2 sides of the wrapper together to form a semicircle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers.
  • 10 Heat canola oil over medium heat in large (12-inch or larger) nonstick skillet. Place pot stickers seam side up in skillet, and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown.
  • 11 Add 1/4 cup of chicken broth or water, and cover pan with lid. Reduce heat and allow to steam for 5 minutes.
  • 12 LAST TOUCH:.
  • 13 Stir into the soup: bok choy, cilantro and green onion ( For the Pot ).
  • 14 SERVE:.
  • 15 Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. If desired, garnish with additional green onions and cilantro.

Directions

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1. MUSHROOM SOUP BASE:.
2. Chop sliced Shiitake mushrooms into small pieces. Heat canola oil over medium heat in a 4-quart pan. Add sesame oil, garlic, ginger and bok choy stems.
3. Cook, stirring constantly, for about 1 minute.
4. Add soy sauce and mushrooms. Cook over medium heat, stirring frequently, for 8-10 minutes.
5. Remove 1 cup of cooked mushroom mixture, and reserve for later.
6. Add chicken broth. Adjust heat to maintain low simmer, and cover.
7. POT STICKERS:.
8. In a medium bowl, combine pork and reserved 1 cup of cooked mushroom mixture. Mix in garlic, ginger, and soy sauce. Mix in cilantro and green onion. Mix until well combined.
9. Spoon about 2 teaspoons of pork-mushroom filling into center of pot sticker wrapper. Use some chicken broth or water to dampen around the edge of the wrapper. With fingers, press the 2 sides of the wrapper together to form a semicircle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers.
10. Heat canola oil over medium heat in large (12-inch or larger) nonstick skillet. Place pot stickers seam side up in skillet, and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown.
11. Add 1/4 cup of chicken broth or water, and cover pan with lid. Reduce heat and allow to steam for 5 minutes.
12. LAST TOUCH:.
13. Stir into the soup: bok choy, cilantro and green onion ( For the Pot ).
14. SERVE:.
15. Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. If desired, garnish with additional green onions and cilantro.
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