Collards, Cream Cheese and Mushroom Pot Sticker Filling


Makes about 36 dumplings • Photography by Rachel Johnson

Super easy

Collards, Cream Cheese and Mushroom Pot Sticker Filling


For 1 Batch(es)


  • 1 package(s) package pot sticker wrappers
  • 1 pound(s) collard greens, stems removed
  • 8 ounces cream cheese, softened
  • 3 ounces white mushrooms, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon(s) kosher salt

Collards, Cream Cheese and Mushroom Pot Sticker Filling Directions

  1. In a food processor, pulse the collard greens into small pieces—about 30 seconds.
  2. In a bowl, combine the greens, cream cheese, mushrooms, garlic and salt, and stir to combine. Fill the pot stickers and cook.
  3. To cook the pot stickers, heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the pot stickers in a single layer (being careful not to overcrowd the pan) and cook until the bottoms are golden and crisp—about 2 to 3 minutes.
  4. Working quickly, add about ¼ cup of water to the pan and immediately cover. Let the dumplings steam for 5 to 7 minutes, or until they are wrinkled and the dough is cooked through.
  5. Remove the lid and allow all the water to evaporate. Cook another minute, or until the bottoms are crispy and the dumplings are cooked through—shaking the pan to release the dumplings.
  6. Serve with soy sauce, sweet chili sauce or other dipping sauces, if desired.

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