Martin Yan's Potstickers

Martin Yan's Potstickers

Martin Yan’s Potstickers

Chef Martin Yan marinates Napa cabbage, shiitake mushroom, ginger, garlic and ground meat in sesame seed oil and oyster sauce and then bundles the mixture in potsticker wrappers.

  • Yield:

    20 potstickers

  • Cuisine:



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20 round of potsticker wrappers
2 tablespoons of cooking oil
2/3 cup of water   

For the Spicy Soy Dipping Sauce:

6 tablespoons of soy sauce
1/4 cup of Chinese black vinegar or balsamic vinegar
2 teaspoons of sesame oil
2 teaspoons of chili garlic sauce   

For the filling:

2 dried of black mushrooms
1 cup of shredded Napa cabbage
1/2 teaspoon of salt
1/2 pound of ground pork or ground turkey
1 teaspoon of minced garlic
1 teaspoon of minced ginger
1 teaspoon of cornstarch
1/2 teaspoon of sesame oil
1 tablespoon of oyster-flavored sauce


  1. In a small bowl, combine dipping sauce ingredients and set aside.
  2. In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and coarsely chop caps.
  3. In a bowl, combine Napa cabbage and salt, toss well and set aside until cabbage wilts, about for 5 minutes. Squeeze out and discard excess water.
  4. Combine mushrooms and cabbage with remaining filling ingredients in a bowl; mix well.
  5. To make each potsticker, place about a tablespoon of filling in center of a potsticker wrapper. Keep remaining wrappers covered with a damp cloth to prevent them from drying. Brush edges of wrapper with a small amount of water, fold in half and press edges to seal. Set potsticker on work surface, seam side up, and press lightly to form a flat bottom.
  6. Heat a Circulon Symmetry skillet over medium-high heat until hot. Add oil, swirling to coat bottom of pan. Add potstickers, seam side up, and cook until bottoms are golden brown, about 3 minutes. Add water, cover, reduce heat to low, and cook until water is absorbed, about 4 -5 minutes. Remove from pan. Serve potstickers with spicy dipping sauce.