Potato Potstickers with Powder Keg (2014 Potato Festival Chef Cook-off) – Chef Scott Smith

Servings: 6


  • 2 cups potatoes, shredded
  • 1/4 cup carrot, shredded
  • 1/4 cup cabbage, shredded
  • 1 1/2 ounce shiitake mushrooms, diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons Powder Keg BBQ Glaze and Grilling Sauce
  • 1 tablespoon  ginger, freshly grated
  • 2 teaspoons sesame oil
  • 36 2-inch Won ton wrappers
  • 2 tablespoons oil
  • 1 cup chicken stock
  • salt and pepper to taste
  • Powder Keg BBQ Glaze and Grilling Sauce for dipping


1. Combine all ingredients starting with potatoes through salt and pepper in a bowl and mix well.

2. Too assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the potato mixture into the center of each wrapper. Using your finger, run the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

3. Heat vegetable oil in large skillet over medium heat. Add potstickers in a single layer and for one minute. Add chicken stock to pan (stock should not go more than half way up the side of the potsticker). Cover and reduce heat to low and cook for about 7 minutes. Uncover pan and cook 5-7 minutes more until bottomes are brown and crispy.

4. Serve with Powder Keg BBQ Glaze and Grilling Sauce.