• 2 tsp sesame oil
  • 1/3 cup finely chopped shallots
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger
  • 2 cups finely chopped shiitakes
  • 1/3 cup finely chopped carrot
  • 1 cup finely chopped Chinese cabbage
  • 3 tbsp Classic Seasoning and Marinade
  • 1/4 cup water, for steaming

For the wrapper dough:

  • 1 1/2 cups cassava flour
  • 1/2 cup arrowroot powder, more for dusting
  • 1 tsp sea salt
    • 1/4 cups boiling water, more if needed

For the dipping sauce:

  • 1/4 cup Classic Seasoning and Marinade
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp sesame oil
    • tsp chilli sauce of choice, such as sambal oelek or Sriracha


    1. To make the filling, place a large non-stick skillet on medium-high heat. Add the sesame oil shallots, garlic and ginger and cook for 3-4 minutes, until soft and fragrant. Add the shiitakes, carrot and cabbage to the pan and continue cooking for 3-5 minutes or until the mushrooms and vegetables are tender. Stir in the coconut aminos. Remove from heat and set aside.

    2. To make the wrapper dough, combine the cassava flour, arrowroot powder and sea salt in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uni-form, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

    3. Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Dust a clean work surface with arrowroot powder. Roll the dough out to a rope about 1 inch thick, then cut into 1-inch pieces. Working one piece at a time, roll into a ball, flatten it into a disc and roll out and thinly as possible into a round wrapper using a rolling pin. You could also use a tortil-la press for this, placing the piece of dough between sheets of parchment paper first.

    4. Fill each wrapper with a teaspoon of filling, then dab a little water with your finger and circle around the edge. Fold and pleat the potsticker, about 5-6 pleats for each. Repeat the same until all ingredients are used up.

    5. Place a large non-stick skillet on medium-high heat. Add the oil and swirl around. Arrange the dumplings in the pan so that they don’t touch (you may need to cook them in two batches). Fry for 4-5 minutes, until crispy and golden on the bottom. Pour in the water and place a lid on top immediately. Steam for 5-6 minutes or until the wrappers are cooked through.

    6. Whisk all the ingredients for the dipping sauce together in a small bowl.

    7. Serve potstickers immediately with sauce. Enjoy!

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