Our office will be closed Monday, May 28th, in observance of Memorial Day. We will resume work Tuesday, May 29th, 2018

What's New?

Vegan Mushroom Potstickers

These are going to become your new favorite appetizers! If want to make them a little spicier, add some chili flakes or Thai red chili paste.



  • 10 dried shiitake mushrooms
  • 1 c hot filtered water
  • 1 lb wild or button mushrooms, chopped
  • 1 c loosely packed shredded cabbage
  • 1 bunch green onions, chopped (green and white parts)
  • 4 garlic cloves, minced
  • 2 tbsp. freshly grated ginger
  • 1/4 c coconut aminos
  • 2 tbsp. toasted sesame oil
  • Pinch of sugar or more to taste
  • 30 round wonton wrappers
  • 1/2 c vegetable oil, adding more if necessary


  1. Combine the dried shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.
  2. In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, coconut aminos, sesame oil, and sugar.
  3. Fill a wonton wrapper with a small tablespoon of mushroom filling. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together. Repeat with remaining wonton wrappers and filling.
  4. Heat the oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining potstickers, adding more oil if needed.
  5. Serve potstickers warm with your favorite dipping sauce.