Recipe by Michal Frischman

Crispy Skirt Mushroom Potstickers

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Parve Parve
Easy Easy
10 Servings

We are going through a potstickers phase in my house. It’s not the easiest or quickest to make, but delicious really does trump all, and if you make ahead and freeze, that definitely helps. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Crispy Skirt Mushroom Potstickers

  • 4 tablespoons olive oil, divided

  • 1 cup shredded coleslaw mix

  • 24 ounces (680 grams) cremini mushrooms, washed and finely chopped

  • 1 bunch scallions, finely chopped

  • 1 teaspoon salt

  • 2 tablespoons soy sauce

  • 2 teaspoons Gefen Sesame Oil

  • 1/4 teaspoon pepper

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 tablespoon mirin or apple juice

  • 1 teaspoon grated ginger (optional)

  • 1/2 teaspoon red pepper flakes (optional)

  • 1 package round wonton wrappers, defrosted (I use Gefen)

  • neutral cooking spray (I prefer avocado oil spray), or a few tsp neutral oil

Slurry (Multiply As Needed)

  • 1/2 cup water

  • 2 teaspoons cornstarch or flour

  • 1/4 teaspoon salt



Heat one tablespoon oil in a pan and sauté coleslaw mix until it browns slightly, about 10 minutes. Transfer to a bowl.


Sauté mushrooms in remaining three tablespoons oil until liquid is evaporated and they begin to brown, then add scallions and sauté another two minutes. Transfer to the bowl with the cabbage, and mix with salt, soy sauce, sesame oil, pepper, garlic, and mirin or apple juice, along with optional ginger and red pepper.


To assemble the dumplings: Dip the entire inside surface of a dumpling wrapper in water and shake it off. Add about half a teaspoon of filling, then pleat one side to close, making sure you leave a smooth bottom for nice, even browning. Repeat with remaining wrappers. Freeze (see tip) or cook immediately.


For each panful of dumplings you’ll be making, prepare one batch of slurry — the amount of batches you’ll be making will vary based on pan size.


To cook: Over medium heat, heat a nonstick frying pan with a lid. Spray with avocado oil until well-coated (or use a few teaspoons neutral oil), then lay some dumplings into the pan. Cook until the bottoms are a medium brown, about seven minutes, then carefully pour in the slurry and close the lid to steam the dumplings for three to four minutes. Remove the lid and allow to continue cooking until the slurry has turned lacy, is no longer wet, and is beginning to brown. Transfer to a plate and repeat as needed.


If the dumplings were frozen, cook them directly from the freezer. It will take longer to get to the initial browning stage, so expect to add three to five additional minutes of overall cooking time per batch.


This filling is meatless, but if you want to add some ground chicken, for each half pound (225 grams) of chicken, add 1/4 teaspoon cornstarch and 1/8 teaspoon baking soda to tenderize.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Crispy Skirt Mushroom Potstickers

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Judy Eckstein
Judy Eckstein
9 months ago

It says Crispy skirt… Where is the skirt steak?