Potstickers w/ Chicken Mince & Truffle Tapenade

Want to know how to fold a dumpling or potsticker? Then check out my instruction video HERE.

>>Another dumpling winner is this Wonton Soup w/ Chicken & Shrimp Wontons. A delicious pick me up for any occasion.

Potstickers w/ Chicken Mince & Truffle Tapenade

  • Prep: 30 min
  • Total: 45 min

  • Meat
  • Vegetables


- 300 gr chicken mince
- 2 tsp truffle tapenade (I used Urbani)
- 2-3 Shitake mushrooms (finely chopped)
- 1 tsp garlic (minced)
- ½ tsp ginger (minced)
- 2 tbsp soy sauce
- 1 spring onion (finely chopped)
- 1 tsp bouillon powder (stock cube)
- ½ tsp black pepper

- 2 tbsp oil
- ¼ cup water

- gyoza wrappers (30 pcs)

N.B: I made 30 gyoza’s and had a little bit of chicken mince leftover. You can fry this in pan and enjoy it yourself, because you’ve been wrapping potstickers ;-)


  1. Place all the ingredients in a bowl and mix well.

  2. Then fold the potstickers (you can either make a half moon or fold them like THIS).

  3. When all the potstickers are stuffed, heat ½ tbsp of oil in a pan. Place 7-10 (depending on the size of the pan) potstickers flat side own in a circular pattern.

  4. Fry them over medium heat until the bottoms are golden brown (this takes about 3-4 minutes) and repeat this process until all potstickers are cooked.

  5. Add ¼ cup of water to the pan and immediately cover it with a lid. Steam the potstickers about 3-5 minutes (the water will also evaporate).

  6. Then remove the lid so the ramaining water will further evaporate and cool until the potstickers are crispy on the bottom (3-4 minutes).

  7. Serve immediately with my Asian Dipping Sauce.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.