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(adapted from The New York Times Magazine, 6/2000 by Jim Richards.
Demonstrated at PEEC 2000 and served at 6/24/2000 wine & cheese party)
  • 1/4 cup peanut oil
  • 4 cloves garlic, minced
  • 2 scallions, minced
  • 2 tablespoons peeled, minced ginger
  • 1 pound shiitake mushrooms, stems removed and discarded, minced
  • 2 teaspoons dark soy sauce
  • 30 square wonton wrappers
  • 1 large egg, beaten
1.In a large skillet, over high heat, heat 2 TBS oil. Add the garlic, scallions, ginger and cook, stirring about 1 minute. Add the mushrooms and cook, stirring occasionally, until soft. Stir in the soy sauce. Set aside to cool.

2. Lay out 1 wrapper and place 1 TBS mushroom mixture in the center. Brush edges of the wrapper with egg. Gather 4 corners of the wrapper over filling and pinch together. Twist and press down to seal. Repeat with remaining ingredients (do not overfill wrapper)

3.In a large skillet, with a tight-fitting lid, over high heat heat 1 tablespoon oil. Add half the pot stickers, rounded-side down, and cook until browned, about 1 minute. Turn the pot stickers. Add 1/3 cup water, cover and steam until opaque, about 2 minutes more. Transfer to a platter. Wipe the skillet, add the remaining oil and repeat. Serve with dipping sauce (next).

Dipping Sauce
  • 1/4 cup soy sauce, preferably tamari
  • 2 tablespoons rice vinegar
  • 1/2 - 1 tablespoon chili paste with garlic

Mix ingredients together.

Makes about 25 dumplings.