Shiitake & Matsutake Mushroom Pot Stickers
Recipe type: Appetizer
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Tantalizing with the added flavors of Shiitake and Matsutake these are fun to make and fun to eat!
  • 1 pkg. 3” round pre-made wrappers
  • 2 cups blanched, chopped Swiss Chard
  • 3 tablespoons chopped Green Onions
  • 1 oz. dried Matsutake Mushrooms
  • 1 oz. dried Shiitake Mushrooms
  • ⅓ cup chopped Water Chestnuts
  • 1 cup cooked, shredded pork
  • 3 tablespoons fresh minced Ginger
  • 3 tablespoons chopped fresh Flat Leaf Parsley
  • 1 tablespoon low salt Soy Sauce
  • 1 tablespoon Sherry
  • 1 tablespoon Sesame Oil
  • ¼ cup reserved Mushroom water
  • High heat cooking oil
  • Water for steaming
Filling Prep
  1. Wash and remove center stems from 1 bundle Swiss chard, rough chop (I used Ruby Swiss Chard). Blanch for 3 minutes in salted boiling water. Remove with slotted spoon and drain in colander. Should yield about 2 cups.
  2. Add dried mushrooms to hot water and soak for 30 minutes until rehydrated. Remove mushrooms from water and drain on paper towels. Cut out the tough stems on the Shiitakes, then chop all mushroom pieces. Should yield about ¾ cup. Reserve mushroom water.
  3. Mix soy sauce, sherry and sesame oil in prep bowl. Add two tablespoons of the mushroom water.
  4. Add chard, mushrooms, parsley, ginger, and water chestnuts to bowl of food processor. Pulse to get a fine diced consistency (do not over process) Slowly add one third of your liquid ingredients, pulse twice.
  5. For Vegetarians, stop now! This filling is wonderful on its own.
  6. For Pork Lovers continue by adding one cup of shredded cooked pork to the vegetables in the food processor. Pour in the remain liquid from your prep bowl and process for about 30 seconds until well combined. This will be a creamier mixture for filling the wrappers.
  1. Place 1 heaping teaspoon in the middle of a round wrap, moisten half the circle edges with water (I use my finger and dip it in a small bowl of water each time.) Fold in half and match edges. Pinch along the top to seal, then make two or three pleats on each side and press gently to flatten the bottom.
  2. Place finished pot stickers on parchment paper lined baking sheet(s) and when you are all done you can freeze for use later (Rhonda Yee says, “ Do Ahead: Wrap and Freeze them. Cook just before serving. Pot Stickers turn out even better when the freezing process gives the filling additional moisture, making them juicier and tastier! Add 5-7 more minutes to cooking time if frozen.”
  1. Heat 2 tablespoons medium high heat light flavored cooking oil in a well seasoned heavy bottomed 12” skillet. Pan should be hot before adding pot stickers as you want to form a nice browned bottom. Add a dozen at a time, in two rows of six to the hot oil. Cook until golden on the bottom. Pour water into the pan so that it comes up about ½ way up on the pot stickers. Cover immediately (this will splatter and bubble!) Cook until nearly all the liquid is absorbed then uncover, continue cooking until all the liquid is evaporated and pot stickers and golden.
  2. Serve immediately and pair with a light dipping sauce and chili oil if you like. Continue working in batches until you have made all you want (or you run out!)
Try tasting the pot sticker without sauce to really taste the filling. I think you will like the earthiness the Shiitake bring to the filling and the complex aromatics of the Matsutake mushrooms.
Recipe by What about the food? at