• Cooking Time:
  • Servings: 18 - 20
  • Preparation Time:


Reprinted from Celi-Yak News Summer 2012


  • *Use G.F. Egg Roll Wrappers Recipe
  • 225 g Ground pork
  • 180 ml Minced suey choy
  • 1 Green onion, mince
  • 5 ml/1 tsp Grated ginger, fresh
  • 2.5 ml/1/2 tsp Salt
  • 10 ml/2 tsp Sesame seed oil
  • 15 ml/1 tbsp GF soy sauce
  • 25 g/1/2c Mushrooms
  • Black pepper


  • Mix all ingredients together. Microwave a small portion, taste and adjust seasoning if necessary.
  • Roll out small (1 inch diameter) balls of dough into thin rounds about 1-2 mm.
  • Lightly egg wash the outside edge.
  • Place a small scoop of filling in the middle then fold over and pinch closed.
  • Place some oil in a pan and heat. Add the potstickers, crowding the pan.
  • As they start to brown on one of the three sides turn them once and then add 1 cup of either stock or water. Cover the pan and cook on a medium high heat until all of the water has evaporated and potstickers have once again started to fry in the remaining oil.
  • Take off the heat

Categories: Asian  Gluten-Free 

Author Credit: Red River College Culinary Arts

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