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Potstickers Recipe (Chinese Dumplings). Learn how to make homemade potstickers, SUPER easy, quick & yummy!! |


Potstickers Recipe (Chinese Dumplings). Learn how to make homemade potstickers, SUPER easy, quick & yummy!! |

Prep time:

Cook time:

Total Time:


1/2 pound ground pork
5 medium size shrimp
1 (big) leave napa cabbage (finely cut)
Some chopped cilantro leaves
3 dashes white pepper powder
1 teaspoon shaoxing wine or Japanese sake
1/2 teaspoon sesame oil
1/2 teaspoon salt
2 inches ginger (grated)
1 pack potsticker skin (choose the thickest brand)
Oil for pan-frying
1/2 cup water
Chinese black vinegar or Japanese rice vinegar (for dipping)

For the skin: (to make the skin from scratch)

2 cups all-purpose flour
1/2 cup water

Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter.

Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.

To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video ( or this guide( for folding/pleating potstickers.)

To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.

Potstickers (Chinese Dumplings)
Potstickers (Chinese Dumplings) pictures (1 of 3)


Potstickers are Chinese dumplings with ground meat, veggie, pan-fried and then steamed. Easy and the BEST potstickers recipe you can make at home.

 Potstickers are morsels of ground pork with shredded vegetables, sometimes with shrimp, pan-fried and steamed at the same time to a result that is downright glorious and heavenly. Potstickers, or Chinese dumplings are well-loved by so many people in the world, so in this post, I am sharing my super delicious potstickers recipe with you all.


Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking has pretty much influenced all Asian countries; in Japan, these pan-fried potstickers are called gyoza. In Korea, dumplings are called mandu. Regardless of its name and the many regional adaptations, potstickers are simply mouthwatering. God bless the Chinese for inventing dumplings, really!

For the proper art of wrapping potstickers, I will refer you to this YouTube video by Yum Sugar.  You can also pick up a copy of my cookbook “Easy Chinese Recipes” where I have a step-by-step picture guide how to fold and pleat dumplings and Chinese potstickers.

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52 COMMENTS... read them below or add one

  1. worldwindows

    Now this one food that I love to eat during Lunar New Year. Northerners must have with lots of Chinese vinegar. Introduced to me by my niece-in-law who is from Shandong. Recipe comes in handy.

  2. Aileen

    I have been searching for a potstickers recipe for a while and so happy that you finally made them. Potstickers are so good, and I will try to make them at home. Thanks.

  3. NYMY

    Dumplings are definitely a great Chinese tradition, not just for new year but any occassion. We don’t do this as much as Malaysia chinese but I have come to appreciate and enjoy this more each time. This is also a very versatile food which you can have it with any kind of condiments and have a completely different experience!

  4. tigerfish

    Made these at a friend’s place two mths ago. I can’t do the pleats too. But I do like the lightly charred bottom – the bottom that “sticks to the pot”…. heee heee

  5. Lori Lynn

    They look so pretty. I need to go to my favorite restaurant, Gina Lee’s, and get my fix. Or maybe I’ll try making them?? Your recipe sounds easy and delicious.
    Happy Valentine’s Day.

  6. meeso

    Delicious, I found your blog again after a long time… I better add you to my blogroll before I lose you again!!! Yummy food over here!

  7. Anonymous

    Found your site searching for potstickers recipe. This looks great. I wonder if you know how to make the potstickers skin from scratch? Does it make any difference to the taste of the potstickers?

  8. wmw

    Hey there…haven’t come round here for awhile. Been busy, hope you are well and fine! Potstickers look good, I remember use to order these whenever we dine at Esquire Kitchen.

  9. Rasa Malaysia

    Anonymous – yes, you can make the potstickers skin from scratch and obviously everything from scratch tastes a lot better. The store-bought potsticker skin is great, too, but lacks the texture. To make the skin from scratch, you can refer to Use Real Butter’s Potstickers recipe.

  10. Rasa Malaysia

    Hi Will – whose recipe did you use? I certainly didn’t call for 4 oz of sesame oil. You can’t be using that much sesame oil for potstickers because it will be too overpowering.

    Well, for the skin, you need to keep rolling it until it’s thin. Or cut a thinner piece so it’s thinner. Hope this helps.

  11. Robin

    I am hosting a murder mystery dinner party and it calls for Chinese food. I was going to either use frozen pot stickers from the store or splurge and buy some from a local restaurant. But this looks very easy and I know that homemade fresh always tastes better. So I’m going to give it a go. Do you happen to have frozen any of these? 25 is a lot for our small dinner party and I would love to make them up ahead of time for eating during the week? Has anyone frozen them, should they be cooked first or frozen uncooked?

    • Lori

      Freezing dumplings: We have a big Chinese new year party every year and make over 300 dumplings. We learned to freeze them a few years ago. We freeze them uncooked. After preparing the dumplings, we place them separated on a baking sheet on parchment paper that is floured & put in the freezer. Keep them separated until they are nice and hard. Once they are hard they can be transferred into a zip locked bag for storage. One thing we found is the dough has to be made really well or they sometimes cracked upon freezing or still stuck to the parchment paper no matter how much flour you had. It took a little bit of trial and error.

  12. Lena

    Just wanted to say I tried your potsticker recipe and it was wonderful! I made the potsticker skin from scratch – the first batch took me almost 2 hours since I was rolling out each skin separately, but then my brilliant Chinese mom had idea of using my pasta roller attachment on my Kitchenaid mixer and then using a round cookie cutter to cut out the skins. It was much faster and the skin very consistent and thinner than I could roll by hand. Thought I would pass that on! Thanks for all your wonderful recipes!

  13. linda

    This looks like a wonderful recipe. I have never tried making anything like this.. so I have a few questions if you don’t mind. Since it is pork it worries me that I might not get it cooked thoroughly, how do I know the pork is cooked all through? Also, I live in the middle of nowhere…. I don’t recall seeing any ground pork. where r u all getting the ground pork from? closest I see in ground is sausage, but I don’t think that would taste good in this recipe. and lastly is the shrimp the precooked kind or raw shrimp? Thank you for your time!

    • Hi Linda – you can get regular pork and ground it with food processor at home. Yes, it will cooked through if you follow my recipes closely. For the shrimp, they are raw shrimp. Good luck. :)

  14. Carrie

    I recently made potstickers from the recipe printed on the store-bought potstcker skin label. The recipe included cornstarch (I forget how much). They turned out great! The last time I made them was 10 years ago or more– because that time when I made them the filling didn’t stick together at all. I’m guessing the cornstarch helps with that and now I’m sure I won’t wait another 10 years before making them again!

  15. Bee, I cannot make anything to do with dough, I’m useless. Store bought if right brand is not bad and holds up quite well. I have a little trick of boiling frozen potstickers, then broiling them on a tray instead of frying. They turn out crispy and golden brown. I’m all about saving time, too lazy to fry in batches.

  16. These pot stickers look great. I made pot stickers for the first time over the summer. My only problem,is that I don’t know how to fold them properly. Love your site.

  17. Rosanna

    I made these last night and they were so tasty. I used my pasta rolled attachment to roll out the dough. It was very consistent and saved some time. My pot stickers stuck to the pan and it was very hard to get them out without tearing the bottom off. Any recommendations on how to avoid this from happening? Should I cook at a lower heat or use more oil? Thanks! Loved the recipe.

  18. Doug

    We’ve made Jiaozis or potstickers every New Year’s Day since the 50’s, since my father grew up in China, the son of missionaries. It has become a fun family activity that all the family from parents to grandkids participate in. We wrap a boil (and the last few years, deep fat fry) between 6 and 8 hundred of them every year, putting them in freezer bags to be enjoyed for weeks to come. We buy the wrappers in the International District in Seattle directly from the factory. It has been a great family tradition that is looked forward to by all of our family members.

  19. Gary

    Bee, I cant begin to tell you what a life saver you are. As a man who cooks its a matter of personal pride that I always try to use authentic ingredients and techniques when I prepare recipes from another culture. Needless to say when my daughter asked me to prepare her very favorite Chinese dishes your site was my go-to. Thanks to you my daughter enjoyed her “Weekend in China” to the fullest. A million thanks! Keep cookin darlin! ^_^

  20. mike

    Thank you for posting. About the word in Korean. The Korean word ‘mandu’ (만두) is a general word for ‘dumpling.’ Fried dumplings are called gun-mandu (군만두), though these are generally deep fried and stuffed with things like starch noodles.

  21. Maggie

    Hi, I made these and overall they were great, but the pork was oddly kind of dry. I am wondering about the fat percent in the dumplings you make. I used an 80/20 ground pork. Should it be higher in fat content to be, well, juicier?

  22. Stacey

    Hi, It seems quite easy to make the skin. Can you freeze just the skin by itself (without filling it as I see another person has suggested) and any tips on the best way to freeze them so they don’t stick together.

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