• Prep 20 mins
  • Total 41 mins
  • Easy
  • Serves 6


  • Contains Soybeans
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Soybeans, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 pound uncooked ground pork
  • 1 cup green cabbage, finely chopped
  • 3/4 cup shiitake mushrooms (about 4 mushrooms), finely chopped
  • 3 scallions, white and green parts minced
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, peeled, minced
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons low-sodium soy sauce
  • 36–38 pot sticker wrappers (or round dumpling wrappers)
  • 1 3/4 cups water, divided
  • 3 tablespoons vegetable oil, divided


  • Large Bowl
  • Small Bowl
  • Silicone-Tipped Tongs
  • Step 1

    Combine pork, cabbage, mushrooms, scallions, ginger, garlic, salt, and 2 tablespoons soy sauce in a large bowl. 

  • Step 2

    Lay wrappers on a clean, dry surface, and place a scant tablespoon of filling in the center of each. Pour 1/4 cup water into a small bowl. Using your finger or a brush, spread a bit of water along half of each wrapper’s circumference, fold wrappers over, and pinch edges together to seal in a half-moon shape. (Pot stickers can be made a few hours before cooking; place on a plate in a flat layer, cover with plastic wrap, and refrigerate until ready to cook.) 

  • Step 3

    Place 1/2 cup water in the pot. Place the reversible rack in the pot in the lower position, and spray with cooking spray. Arrange a third of the pot stickers on rack, making sure they’re sitting flat in 1 layer. 

  • Step 4

    Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select STEAM and set time to 3 minutes. Select START/STOP to begin. 

  • Step 5

    When steaming is complete, carefully remove lid. Remove rack with pot stickers from the pot, and wipe out any remaining water. 

  • Step 6

    Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Place 1 tablespoon oil in pot and heat until shimmering. Using tongs, add steamed pot stickers, and cook until browned and crisp on both sides, about 2 minutes per side. Select START/STOP to turn off SEAR/SAUTÉ. 

  • Step 7

    Repeat steps 3 through 6 with remaining 2 batches of pot stickers. (You can also freeze any uncooked pot stickers up to 2 weeks. Freeze them on a plate in a flat layer, then transfer them to a resealable plastic bag.) 

  • Step 8

    When cooking is complete, serve hot with remaining 1/2 cup soy sauce for dipping.