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This is one of the recipes from a new contributor who will be known as Mrs Susie. In the very near future I will provide more information in the biography section. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"Potstickers come from Northern China. They were designed to be an appetizer but are very hardy so they could make a quick meal when added to a salad or soup. They are called potstickers because they look like they will stick to the pan but are easily removed from the pan with a wide spatula".


Chop 1/2 pound shrimp, i use canned shrimp to make these.
1/2 pound ground sirloin (you don't want a lot of fat in this recipe)
1 cup cabbage, finely shredded
1/4 cup green onion, minced
1/4 cup mushroom, chopped
1 clove garlic minced
1/2 tsp. Salt
2 tbs. Oyster sauce

Potsticker wrappers* - enough to make 4 dozen.
1/3 cup broth to be used during cooking

  • Mix everything together except wrappers and broth.
  • Separate wrappers, place under a moist, wrung out cloth.
  • Working on a clean table, place enough round circles in front of you to reach easily. Dot each circle with about 2 tsp. of filling.
  • Dipping your finger in a small bowl of water, run it around the edges of the circle.
  • To shape each Potsticker, fold dough in half over filling to form a half moon.
  • Keeping one curved side straight, place 3 tucks in the curved side facing you.
  • Bring the two edges together and seal.
  • Set the Potsticker flat, keeping the curved edge on top, so they will sit flat.
  • Make the rest of the Potstickers.
  • If making ahead, freeze Potstickers in a single layer on waxed paper until firm. Then place in a ziplock bag and freeze for up to one month.


  • Cook Potstickers a dozen at a time. Heat 1 tbs. Oil in a non-stick pan over medium heat.
  • Set dumplings, seam side up, in pan.
  • Cook until bottoms are golden brown, 8 - 10 minutes.
  • Pour in 1/3 cup broth and immediately cover pan tightly.
  • Reduce heat to low and stream Potstickers for 10 minutes if fresh, 15 minutes if frozen.
  • Uncover and continue cooking until all liquid is absorbed.
  • Remove from pan and place them browned side up on serving platter. Serve hot with hoisen sauce which is thinned with a little water.

*Potsticker wrappers are found in an oriental shop in the freezer section. They are round circles.

Makes 48

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".