So I think it’s time to up our game in the kitchen and these Mushroom chicken and Cashew Potstickers are the perfect place to start.

Tasty and bursting with flavour and although not a ‘beginners class’ type recipe, they are actually fun and simple enough to follow and make. So challenge yourself to make these and show us how they turned out and tag us on social @therefillerysa. We LOVE seeing everyones creations with what they make with our ingredients.

Why do I love Pot stickers – they are so versatile–you can fill them with anything you want and as full as you want , and also great for left overs you need to use up. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique flavour sensation.

I also have a favourite Go-To dipping sauce you simply must try from The Spruce eats, This recipe is a quick, easy, and popular version. It uses a soy sauce and rice vinegar base with garlic, sesame oil, and hot chile oil for flavor. The sauce works great for classic pork-filled dumplings but also pairs wonderfully with these Mushroom, chicken and cashew pot stickers. YUM!

Recipe created for The Refillery by An Earthen Life

Mushroom, chicken and Cashew Potstickers

Mushroom, chicken and Cashew Potstickers

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Bursting with flavour Mushroom, chicken and Cashew Potsticker recipe that is simple to follow and easy to adapt for your own fillings
Serves: 4 People
Prep Time: 1 minute
Cook Time: 10 minutes

Ingredients

Dimsum Wrappers

Filling

  • 125 g Mushrooms
  • 100 g Cashews Crushed
  • 400 g chicken Breast strips
  • 3 Spring Onions
  • 2 tbsp grated ginger Finely grated
  • 2 tbsp Sesame Oil
  • 1/4 Cup Soya Sauce
  • 1 tsp Honey

Instructions

  • Sift the flour into a large bowl and slowly pour in the water and stir in until you can’t stir anymore, then use your hands and knead the dough until it is smooth.
  • Cover the bowl and place aside for 1 hour.
  • In the meantime, slice up the spring onions, grate the ginger, cut up the mushrooms and chicken into tiny cubes. 
  • Heat a pan to medium hot and fry the spring onions, ginger, mushrooms and chicken until the chicken. Add in the honey, sesame oil and soya sauce. Allow to cook until the sauce has cooked off a bit.
  • Allow the filling to cool while you divide the dough into small balls, about 18.
  • Sprinkle some flour on a smooth surface and then roll out the balls into thin disks, about 3 mm thick.
  • Place approximately 2 TBS filling into the wrapper and then fold as shown on the video or the easiest way is to just fold the circle in half and pinch the edge together.
  • Place a little oil in the base of a nonstick pan over a medium heat and place the potstickers in the pan. Pour in ¼ cup water and place a lid over the pan to steam the potstickers until the water is all gone. 
  • Then allow the potstickers to fry a little to get crispy on the bottom. 
  • * Serve with a dipping sauce of your liking. Sweet chilli, chopped chilli in soy sauce, teriyaki sauce.