Mushroom, Cabbage and Potato Potstickers

These little dumplings are stuffed with mushrooms, cabbage, onion, garlic, potato, soy sauce and sesame oil. They are pan fried and steamed, which create a nice crispy outside and a juicy inside.


  • No mushrooms? Add grated carrots to the filling instead. 
  • No cabbage? Swap for bell pepper. 
  • No onion? Try with spring onions. 

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 2


For the stuffing:

200 g Mushrooms

¼ Cabbage (shredded)

150 g Potatoes (cut in 3 cm pieces)

1 Onion (chopped)

2 Garlic cloves (chopped)

1 tsp Ginger (grated)

1 tbsp Sesame oil

1 tbsp Soy sauce

For the wrappers:

250 g Plain flour

1 tsp Salt

150 ml Hot water

For the dipping sauce:

1 tbsp Soy sauce

1 tbsp Rice vinegar

1 tsp Sesame oil

Chilli oil

Sweet chilli sauce

chilli flakes

1 tsp Ginger (grated)


  1. Put the flour in a bowl and add the water. Gently mix with a pair of chopsticks or a fork, until all the flour is mixed in, then knead with your hand. Cover and leave to rest for 30 minutes. 
  2. Cook the chopped potatoes in a pan of salted boiling water for 10 minutes, or until tender then mash the potatoes with a fork. Heat up a little oil in a large frying pan, and saute the onion for 3-5 minutes until soft. Add the garlic, ginger and mushrooms and saute for 5 more minutes. Add the cabbage and let cook for another minute. Remove from heat and mix in the potatoes, sesame oil and soy sauce. Leave to one side.
  3. Cut the dough into four and shape each one into a log. Cut each log into 7 pieces, then roll each into little balls. Roll out each ball into thin, flat circles. Keep them separated with small pieces of parchment paper.
  4. When you're ready to make the dumplings, add 1 tablespoon of filling to the middle of a wrapper. Fold half of the wrapper over the filling and pleat the edges with your fingers to seal. Repeat with until you've filled all the wrappers.
  5. In a small bowl, stir together all the dipping sauce ingredients.
  6. Heat a little oil over medium-high heat in a frying pan, and add a few potstickers, cooking them in batches. Once the bottoms of the potstickers start to brown, add a splash of water and cover with a lid. Steam for 3 minutes, until the potstickers are cooked and the water has evaporated. Remove the lid and cook a little longer to make them crispy. Transfer to a towel-lined plate to remove any excess oil. Serve hot with the dipping sauce.
A plate of mushroom, cabbage, and potato potstickers with a bowl of dipping sauce.

How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 


Serve these with a side of roasted vegetables from your Oddbox – broccoli and carrots work well. Otherwise, pop them into a warm mushroom broth and serve with fresh coriander and sesame seeds on top.