Chinese dumplings, or potstickers as they are commonly known are a delicious steam fried snack enjoyed all over Asia. They are traditionally filled with minced pork & cabbage, however you can be inventive with what you put inside. This recipe is filled with teriyaki flavoured mushrooms, however I have made them using quorn mince & Linda McCartney Hoi Sin duck and they are just as delicious.

I’ll be honest, these dumplings can be very difficult to make, but sooooo worth it. Firstly you have to make the wrapping of the dumplings, which is difficult in itself. If you can find them, it’s easier to use ready bought wonton wrappers, however they can be hard to come by.

Then putting the dumplings together can be quite fiddly and that’s before you’ve even started cooking them. These dumplings have a crispy fried bottom and a delicious steamed top, which can also be fairly tricky to master. But I promise I’m not trying to put you off! They’re a lot of fun to make and so tasty.



  • Plain flour
  • Butter
  • Salt
  • Water


  • Mushrooms
  • Spring onion
  • Ginger
  • Garlic
  • Syrup
  • Soy sauce
  • Cornstarch


1. Start by making the wonton wrapping. This is essentially pastry rolled very very thin. It’s not completely necessary but it’s easier to use if the pastry is made and refrigerated for a few hours first. Mix the flour, butter, salt and water and need into a dough. Roll out as thin as you can and cut into circles.

2. Meanwhile make your filling. Cut your mushrooms up into tiny slices, and fry in garlic & ginger for roughly 10 minutes.

3. Add syrup, cornstarch & soy sauce to the pan and simmer into a thick sauce and top with finely sliced spring onion.

4. Fill your pastry wraps with the teriyaki mushrooms & fold into your desired shape. (You can be as invited and decorative as you can at this stage, however I find the empanada shape the easiest) 🥟

5. To cook the dumplings with a crispy fried bottom & steamed top you’ll want to add a drizzle of oil to a pan and wait for it to heat up. Once hot, add the dumplings to the pan for 1-2 minutes to pan fry the bottom.

6. Add a bit of boiling water to the pan, enough that creates plenty of steam but not too much that you’re drenching the dumplings. Pop the lid on the pan allowing the dumplings to steam for around 6-8 minutes.

Serve with some more teriyaki sauce or they go excellently with sweet chilli sauce.

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