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Winged Pot Stickers

Winged Pot Stickers

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6-dumpling portions


  • 2 cups Kikkoman Less Sodium Soy Sauce

  • 2 tablespoons Kikkoman Sriracha Hot Chili Sauce

  • 1 tablespoon Kikkoman Rice Vinegar

  • 2 teaspoons Sugar

  • 3 cups Shiitake mushrooms, dried, rehydrated, cut in ribbons

  • 1 ½ cups Green onions, minced

  • ¾ cup Ginger, finely minced

  • ¾ cup ¾ cup Garlic, finely mince

  • ¼ cup Kikkoman Less Sodium Soy Sauce

  • 1 tablespoon Fish sauce

  • 1 tablespoon Black pepper, coarsely ground

  • 6 pounds Pork, ground

  • 144 to 150 each Dumpling wrappers

  • 4 tablespoons Potato starch

  • 1 ½ cups Hot water, 180 – 200°F


  • Combine ingredients and blend together using a whisk or an immersion blender. Transfer to a plastic container with a snap on lid. Dressing will hold for several days and can be scaled to desired quantity for production.
  • Combine mushrooms, onions, ginger, garlic, soy and fish sauces, and black pepper in a extra large mixing bowl. Mix together using a rubber spatula. Add the pork and blend into the mushroom mixture with hands. Do not over mix. Make a small test patty and cook in a small pan or skillet. Taste and adjust seasoning to taste.
  • Depending on the size of the dumpling wrappers, spoon a 1 to 1.5-ounce spoonful of the dumpling mixture into the center of the wrapper. Fold up the sides so it looks like a taco and pinch the two sides together in the center. With left hand hold the dumpling on one end, pinch together the other end with your thumb and index finger. Repeat the same pinch on the other side. Put the dumpling on the table and pinch together any open areas. Then fold the seam down to help secure and make the seam more attractive. If necessary, use little drops of water to moisten the wrappers before pinching closed.
  • Cook the dumplings by steaming in a commercial steamer or a stovetop steamer. The dumpling wrappers will become opaque and the meat will feel firm to the touch. There is no need to insert an instant thermometer, because the dumplings will be cooked a second time.
  • In a nonstick flat skillet, drizzle in a small amount of oil and heat the pan until the oil is hot. Arrange six dumplings in a circular star pattern and allow to cook for 60 seconds.
  • Meanwhile, whisk together the starch and hot water. Carefully pour the starch slurry into the pan to about ¼” depth (the remaining starch slurry can be used for future batches or discarded. Be sure to whisk before each use.).
  • Cover the pan with a tight fitting lid; turn the heat down to medium and cook for 3 to 5 minutes. Remove the lid and continue cooking until the slurry mixture dries into “crisp wings” and begins to brown. Shake the skillet gently to release the wings from the skillet. Place a plate on top of the skillet and carefully turn it over so the dumplings fall onto the plate, skirt-side up.
  • Serve the dumplings with the Sriracha-Soy Dipping Sauce.


  • Dumplings can be made in large batches, steamed, chilled and frozen for later use. Alternatively, premade dumplings will also work with the starch slurry to make wings.

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