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Mushroom garlic pot-stickers

These pot-stickers have a delicious vegetarian filling that highlights the umami magic of this season’s portobello mushroom.



Pot-Sticker Dough

  • 1 1/2 cups (190g) all-purpose flour
  • Pinch of kosher salt
  • 1/2 cup (125ml) hot water

Mushroom Garlic Filling

  • 1 tablespoon canola oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 3 cloves black garlic, minced
  • 1 1/4 cups napa cabbage, finely diced
  • Fine sea salt and black pepper, to season
  • 2 cups portobello mushrooms, finely diced
  • 3 green onions, hairy stem removed and finely diced
  • 1 tablespoons tamari
  • 1 tablespoon sesame oil

Dipping Sauce

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari


Pot-Sticker Dough

  1. In a large mixing bowl, combine the flour and salt. Slowly pour in the hot water. Use chopsticks or a fork to whisk the flour mixture until a crumbly dough has formed.
  2.  Shape the dough into one large mass and turn it out onto a lightly floured work surface. Knead into a smooth ball, for about 10 minutes. 
  3. Sprinkle the dough with flour, cover loosely with plastic wrap, and set aside for one hour. 
  4. After the dough has rested, unwrap and knead again for five minutes. 
  5. Cover once more with plastic wrap and set aside for 30 minutes more.

Mushroom Garlic Filling

  1. In a large skillet over medium-high heat, warm the canola oil until the surface shimmers, then add the ginger, garlic, black garlic, and cabbage, followed by a generous seasoning of salt and pepper. Continue to stir until the cabbage begins to wilt, five to six minutes. 
  2. Add the mushrooms, green onions, tamari, and sesame oil. Continue to cook until there is only a little liquid left in the skillet and the mushrooms are glossy nut-brown, six to eight minutes. Remove from the heat and set aside.

Dipping Sauce

  1. In a small mixing bowl, whisk together the rice vinegar and tamari. 
  2. Set aside for serving.

Make the Pot-Stickers

  1. Divide the dough into eight pieces. On a floured work surface, roll each piece into an eight-inch (20 centimetres) long rope. Cut each rope into four pieces (every one and a half ounces/40 grams) and roll them into balls, then sprinkle the balls with flour. Use a rolling pin to roll out each ball into a three-and-a-half-inch (nine centimetres) round. 
  2. Spoon two teaspoons of the filling into the centre of each round. Fold the round like a taco and pinch the sides together. Once sealed, use your thumb and index finger to squeeze and pleat the edges four to five times to help seal in the filling.
  3. Heat a large skillet over medium-high and lightly coat the bottom with the canola and sesame oils. 
  4. Place nine to 10 pot-stickers in the skillet at a time, flat side down, to form a tight circle, with each pot-stickers bottom fully kissing the pan. Allow the pot-stickers to sizzle in the skillet for two to three minutes before adding half a cup (125 mL) of water. Cover with a lid immediately and reduce heat to medium-low. Cook until the liquid inside the skillet is boiling (if you are not using a clear lid, you may need to listen for a rumble or take a quick peek to see), 10 to 12 minutes. 
  5. Remove the lid and increase heat to medium-high. Allow the water to boil off and the bottoms of the pot-stickers to brown, about five minutes. Gently unstick the pot-stickers with a spatula and transfer to a plate, bottom side up. Repeat with the remaining pot-stickers and half a cup (125 mL) of water.


  1. Serve pot-stickers with the dipping sauce. Enjoy! 

Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography ©2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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