Potstickers Recipe

This potstickers recipe is ground pork with mushrooms, cabbage and seasonings, all wrapped in tender dough and cooked until golden brown. A simple and easy way to make this Chinese food classic in the comfort of your own home.

When I’m in the mood for Asian food, I whip up some of our favorites including homemade egg rolls, sweet and sour chicken and these amazingly delicious potstickers. My version is even better than what you’d get at a restaurant!

What is a potsticker?

Potstickers are dumplings that are traditionally filled with pork, cabbage and seasonings. The dumplings are folded into a crescent shape, then pan fried and steamed to create a crispy exterior and tender interior. These dumplings are often served as an appetizer with a dipping sauce.

Why are they called potstickers?

The legend goes that one day a chef was boiling dumplings, and he forgot about the pot on the stove. All of the water boiled off, and the dumplings were stuck to the bottom of the pot (hence the name potsticker). He served them anyways and they were a huge hit, and thus began the life of the potsticker.

How do you make potstickers?

This recipe starts with a mixture of ground pork, seasonings, green onions, cabbage and mushrooms. The ingredients are all combined to make the filling for the dumplings. Spoon the filling into dumpling wrappers, then the dumplings are folded. The final step is to cook the dumplings by searing the outsides, then adding a little water so that the filling can cook through.

Tips for perfect dumplings

• Make sure to finely mince the ingredients for the filling. I use a mandoline to thinly shred the cabbage.
• This recipe works best with dumpling or gyoza wrappers, you can find them at most Asian markets and some large grocery stores. You can use wonton wrappers in a pinch, but the end result will not be quite the same as what you’d get at your local Chinese restaurant.
• Potstickers stay fresh in the fridge for up to 3 days. Reheat your dumplings in the oven to crisp the skins. You can also freeze cooked dumplings for up to 2 months.
• When you add the water to the pan to steam the potstickers, there will likely be a little residual oil in the pan which will splatter when the water is poured in. Stand back, wear oven mitts, and cover the pan as quickly as possible after the water is poured in.

How to fold a potsticker

The simplest way to fold a potsticker is to place the filling in the center of a wrapper, fold it up to make a half moon shape, then seal it shut. Traditionally, these dumplings are have decorative pleats along the top. You can pleat your potstickers by folding them into the half moon, keeping the top open, then using your fingers to firmly press the top of the wrapper together. Be careful not to overfill your dumplings or you won’t have enough wrapper along the top to make the pleats.

Recipe Variations

This is a fairly traditional version of Chinese potstickers, but you can switch up the ingredients to customize it to your tastes.

• Protein: Try using ground chicken or ground turkey instead of the pork.
• Seasonings: You can add other seasonings to the mix such as chili garlic sauce, hoisin sauce, or rice vinegar.
• Vegetables: Swap out the cabbage and mushrooms for other veggies such as shredded carrots, kale or water chestnuts.

Dipping Sauce

I like to make a simple dipping sauce to serve with my dumplings. In a small bowl, whisk together 1/2 cup low sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon + 1 teaspoon sugar, 1 tablespoon sliced green onions, 1/2 teaspoon sesame seeds and 1/4 teaspoon crushed red pepper flakes.

In my opinion, these potstickers are even better than what you’d get at a restaurant. They’re absolutely worth the effort!

More Asian recipes you’ll love

• Orange Chicken
• Cashew Chicken
• Hot and Sour Soup
• Sesame Chicken
• Slow Cooker Mongolian Beef

Potstickers Video