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 exterior and a juicy interior.


  • No mushrooms? Try adding grated carrots to the filling instead. 
  • No cabbage? Use bell pepper instead. 
  • 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. Make the potsticker wrappers: Add the water to the flour. Gently mix with a pair of chopsticks or a fork, until no more loose flour can be seen. Then combine and knead with your hand. Cover and leave to rest for 30 minutes. 
  2. Make the stuffing: Cook the chopped potatoes in 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 minutes, or until the veggies have softened. Add the cabbage and let cook for another minute. Remove from heat and mix in the potatoes, sesame oil and soy sauce. 
  3. Finish the wrappers: Cut the dough in four and shape each one into a log. Cut each log into 7 pieces and roll them all into little balls. Roll out each piece into thin circles and keep the dumpling wrappers separated with small pieces of parchment paper.
  4. Assemble the potstickers: Add 1 tablespoon of filling to the middle of a wrapper. Fold half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
  5. Make the sauce: In a small bowl, stir together all the dipping sauce ingredients.
  6. Cook the potstickers: In a frying pan, heat a little oil over medium-high heat, 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 get them crispier. Transfer to a towel-lined plate to remove any excess grease. 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, carrots…etc.. Otherwise pop them into a warm mushroom broth and serve with fresh coriander and sesame seeds on top.