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Pot Stickers
By Chef Tom Fraker


2 tablespoons Canola Oil 
3 cloves Peeled Garlic, minced 
1 Daikon, diced small 
2 Carrots, diced small 
8 ounces Fresh Mushrooms, diced small 
1 medium Zucchini, diced small 
3 Scallions, sliced thin 
1½ cups Napa Cabbage, shredded 
1 teaspoon Sugar 
Sea Salt and Freshly Ground Pepper, to taste 
1 package Potsticker Wrappers 
1 Egg, lightly beaten 
Your Favorite Stir Fry Sauce, as needed 
1 pot Boiling Water Canola Oil, as needed 


Over medium/high flame, heat the canola oil and quickly sauté the garlic and the next 6 ingredients until just heated through. 

Season with the sugar, salt and pepper and set aside to cool. 

Fill each wrapper with about 1 Tablespoon of cooled vegetable filling. 

Brush the edges of the wrappers with egg and fold over to seal. In a separate pot, boil water. 

Carefully drop the pot stickers into the boiling water and quickly poach them for about 2 minutes. 

Remove from water and let dry, separately so that they don’t stick together. 

Heat up the additional canola oil in a sauté pan or wok and carefully place the poached pot stickers into shallow oil to quickly pan sear each side. 

This should take less than 2 minutes. Let drain on paper towels and serve with the stir fry sauce. 

Any extra filling can be frozen and used at a later time for pot stickers, won tons, Asian raviolis, etc. 


These are great appetizers that are virtually loved by all. 

For a spicier touch, you can add a little chile in the filling and serve with spicy sauces.