Your favorite Pot Stickers made in the comfort of your own home! Homemade potstickers are easier than you might think and taste better than your favorite restaurant!
If you have been to a Chinese restaurant, you have probably seen pot stickers on the menu, and hopefully, have had the pleasure of trying them. If not you’re probably wondering what are potstickers?! Pot stickers are “steam-fried” dumplings that have a wonderful golden bottom and juicy filling. Pot stickers can be stuffed with all sorts of fillings, but ground pork and cabbage are the most common. One bite and you’ll wonder why you waited so long to make this recipe! I love serving them with chicken with Chinese vegetables for a takeout dinner at home!
POT STICKERS
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Nothing is better than fakeout takeout at home from Beef and Broccoli to Mongolian Chicken to homemade Pot Stickers! This potsticker recipe requires some time and effort but are SO worth it! I kid you now when I say my husband and I ate all but 5 of the pot stickers in one sitting! Even while I was photographing, Patrick was swiping whatever potsticker I would point to that wasn’t in the shot to gobble it down because they are just SO good.
I’ve kept this pot sticker recipe pretty traditional but feel free to swap some of the pork for shrimp or even ground chicken. If you do end up using some form of leaner protein, however, then I highly suggest adding a tablespoon of olive oil so the filling stays juicy and moist. This also goes for if you use lean ground pork.
To make these pot stickers, you will need gyoza wrappers. Gyoza wrappers are round dumpling wrappers that are thicker than wonton wrappers. If your grocery store carries them, then they will be located in the refrigerated section, otherwise, you should be able to find them at your local Asian grocery store. If you can’t find them, then you may substitute wonton wrappers and cut them into a circle using a round 3-inch or 3 1/2-inch cookie cutter. If you end up using a cookie cutter and have to make a smaller circle than 3 ½, just be prepared to use less filling in your pot stickers because the key to successful potstickers is to not overstuff them. You want your pot stickers to be able to seal completely so none of the filling comes out while cooking.
How to make potstickers
- Drain cabbage and mix together with other filling ingredients.
- Set up an assembly line for filling and forming the pot stickers.
- Fill the wrappers and then use fingers to crimp the end closed.
- Fry flat side of pot stickers until golden and then steam to release from pan.
- Serve warm with dipping sauce.
As far as serving, pot stickers are traditionally served with a potsticker sauce that is a 2:1 ratio of soy sauce and rice vinegar. You can also add sesame oil, red chiles or scallions, whatever your heart desires because these are YOUR homemade pot stickers – and quite possibly the best pot stickers of your life!
Try these other takeout favorites!
- Crab Rangoon
- Korean Beef Bowl
- Chicken Fried Rice
- Crispy Fried Green Beans with Wasabi Mayo
- Chicken Lettuce Wraps
- More appetizer recipes…
Tools used to make this Pot Stickers recipe
Fine Mesh Sieve: Great for straining everything from pasta to purees and sauces!
Mixing Bowls: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Large Skillet with Lid: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Ingredients
Pot Stickers
- 40 round gyoza potsticker wrappers (see recipe notes)
- 1 cup water divided
- vegetable oil
Filling
- 16 oz. ground pork
- 1 cup Napa cabbage finely chopped
- ½ teaspoon salt
- ¼ cup green onions thinly chopped
- 1 tablespoon ginger freshly grated
- 2 garlic cloves minced
- 1 large egg yolk
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons toasted sesame oil
- 1 teaspoon Asian chili sauce
- ¼ teaspoon pepper
Instructions
Filling
- Add diced cabbage to a fine mesh sieve and toss with ½ teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out excess moisture. Set aside.
- Add egg yolk to a large bowl and whisk. Add all remaining filling ingredients (including cabbage) and mix with your hands until thoroughly combined.
Assemble
- Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth. Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water..
- Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon to the middle of each wrapper. Dip your finger in water and run it around the edge of half of the wrapper. Fold wrapper over in half to create a half-moon shape and pinch the edges firmly together to seal. Place filled wrappers on the prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers
Cook
- Heat 1 tablespoon oil in a large skillet (that has a lid) over medium-high heat. Add about 12 gyoza to skillet flat side down, enough that will comfortably fit. Cook without touching until the underside is lightly golden (approx. 2 minutes).
- Stand back and use one hand to hold the lid as a shield, as you pour 1/3 cup water around the pot stickers then quickly place the lid on. Turn heat to LOW and cook until water has completely evaporated. Remove lid, increase heat to medium and cook 1-2 additional minutes to crisp up bottoms. Transfer potstickers to a paper towel-lined plate or baking tray. Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.
Notes
Nutrition
Kelli Parsons says
We love these. I’ve made these several times because my husband asks for them every time I ask “ what sounds good for dinner?” Tonight , I didn’t have cabbage and made them anyway. We actually liked them even more that way.
Jane says
Can these be frozen uncooked? Or should i cook. Thanks
Aubrey Cota says
You can freeze them uncooked but I would do a flash freeze first. Place them on some parchment paper on a cookie sheet and put in the freezer for a couple hours. They will be easier to store than if you were to just throw them all in one container where they may stick together.