Pan-Seared Japanese Pot Stickers Recipe

These simple pot stickers are a breeze to make, and are rich with the flavors of shrimp, garlic, ginger and cilantro.


½ cup mushrooms, diced
¼ cup scallions, sliced
½ pound shrimp, peeled and deveined, minced
¼ cup cilantro, chopped
2 tsp. garlic, minced
1 tsp. ginger, minced
1 Tbsp. Mizkan Ponzu Citrus Seasoned Soy Sauce
1 Tbsp. Mizkan Seasoned Rice Vinegar
1 Tbsp. sesame oil
½ tsp. red pepper flakes
1 Tbsp. corn starch
3 Tbsp. oil
1 Tbsp. scallions, sliced


  1. In a medium bowl combine mushrooms, scallions, shrimp, cilantro, garlic, ginger, Mizkan Ponzu Citrus Seasoned Soy Sauce, Mizkan Seasoned Vinegar, sesame oil, red pepper flake and cornstarch. Mix well to completely incorporate.
  2. Open pot sticker wrapper but keep covered with a damp towel as you build them. Place 1 tsp. of filling in the center of each wrapper, wet edges with water and seal to close, pinching together to make sure it is sealed. Continue with remaining wrappers.
  3. To pan fry, heat 3 Tbsp. of oil in a pan and add pot stickers. Once a golden crust forms on the bottom, approximately 3 minutes, carefully add ¼ cup of water and cover immediately—being careful not to splatter oil. Cook for 5 minutes until water evaporates. If they stick, add extra water to release.


Yield: 24 dumplings

Serving: 3 dumplings each, 8 servings


45 minutes