Mushroom Potstickers

Mushroom Potstickers
Photo by Leigh Beisch


  • 8 ounces fresh shiitake mushrooms, finely chopped
  • 1 tablespoon minced shallot
  • 1 egg, beaten
  • About 1 tbsp. soy sauce
  • ½ teaspoon salt
  • 1.5 ounces dried mushrooms, such as maitake, wood ear, or oyster (see Notes)
  • 2 to 4 tbsp. vegetable or canola oil, divided
  • + 3 more ingredients
    • About 2 tsp. toasted sesame oil
    • 1 garlic clove, minced
    • 36 gyoza (round Japanese potsticker) wrappers (see Notes)

1. Put dried mushrooms in a bowl, cover with 2 cups boiling water, and let sit until tender, about 30 minutes. Drain, reserving soaking liquid; finely chop mushrooms.

2. Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add shiitakes and cook, stirring occasionally, until the...

View full recipe at My Recipes


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