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Potstickers

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Potstickers - Chinese dumplings with ground meat and veggies, pan-fried to morsels of perfection. This is the BEST and easiest recipe you can make at home.

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

Potstickers are Chinese dumplings with ground meat and veggies, pan-fried and steamed to morsels of perfection. This is the easiest and the BEST potstickers recipe you can make at home | rasamalaysia.com

Homemade Potstickers

Potstickers are Chinese dumplings with a filling that consists of ground pork, shredded vegetables, and sometimes shrimp. They are pan-fried and steamed at the same time so that they are moist and crispy.

Furthermore, many people love these dumplings because they are so delicious. In this recipe, you will learn the tips and techniques of making them at home.

how to make homemade potstickers (aka pot stickers)

What Are Potstickers?

Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking influences all Asian countries. In Japan, these pan-fried dumplings are called gyoza.

In Korea, dumplings are called mandu. Regardless of its name and regional adaptations, most importantly, they are simply mouthwatering.

Are Dumplings and Potstickers the Same Thing?

While they are the same initial product, the difference is in the way you cook them. Dumplings are either steamed or pan-fried, while potstickers are both – pan-fried on one side first and then steamed. So, they are not exactly the same.

Homemade Potstickers on prep counter

How To Make Potstickers

Making this recipe is very easy. First, you will need potsticker wrappers that you can buy from Asian stores.

Then, you will need the filling. A skillet or pan will be great for pan-frying and steaming. To wrap potstickers, check out Yum Sugar video. 

On the other hand, you can also pick up a copy of my cookbook “Easy Chinese Recipes” where I have a step-by-step picture guide on how to fold and pleat dumplings and Chinese potstickers.

What Dishes to Serve with this Recipe?

You can eat them as is, or with a simple dipping sauce of black vinegar and ginger or soy sauce. They are just absolutely delightful. Enjoy!
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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Potstickers (Chinese Dumplings)

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

Course Appetizer
Cuisine Chinese
Keyword Potstickers
Prep Time
Cook Time
Total Time
Servings 4
Calories 261 kcal
Author

Ingredients

Ingredients:

  • 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
Click Here for Conversion Tool

Instructions

  1. 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.
  2. Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.
  3. 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.)
  4. 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.
Nutrition Facts
Potstickers (Chinese Dumplings)
Amount Per Serving (4 g)
Calories 261 Calories from Fat 93
% Daily Value*
Total Fat 10.3g 16%
Saturated Fat 1.9g 10%
Cholesterol 154mg 51%
Sodium 565mg 24%
Total Carbohydrates 11.6g 4%
Dietary Fiber 0.4g 2%
Protein 28.7g 57%
* Percent Daily Values are based on a 2000 calorie diet.

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58 COMMENTS... read them below or add one

  3. 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.

    Reply

  4. 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.

    Reply

  9. 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!

    Reply

  10. 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

    Reply

  11. 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.
    LL

    Reply

  12. 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!

    Reply

  14. 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?

    Reply

  15. 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.

    Reply

  17. 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.

    Reply

  22. 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.

    Reply

  23. 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?

    Reply

    • 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.

      Reply

  24. 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!

    Reply

  25. 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!

    Reply

    • 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. :)

      Reply

  26. 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!

    Reply

  27. 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.

    Reply

  32. 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.

    Reply

  33. 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.

    Reply

  34. 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.

    Reply

  35. 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! ^_^

    Reply

  37. 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.

    Reply

  38. 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?

    Reply

  39. 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.
    Thanks

    Reply

  40. Rasa, I love Asian food and while there are plenty of restaurants here in the Dallas / Frisco Texas area, they are so Americanized. I look forward to everyone of your posts. I hope I do these dumplings justice and remember the tips. 70/30 pork, do not salt the cabbage, raw shrimp (I would have used cooked..eeek), if making dough by scratch use pasta roller to get right thickness (that’ll be a pretty penny, I don’t have that attachment, ouch) and freeze uncooked on lined baking sheet til hard then put in freezer bags. I’m soon excited

    Reply

  41. Can you use a stand mixer to make the dough… if so, have any suggestions on how long it should run? Also, can these be baked vs. pan fried/steamed? Many thanks ahead of time!

    Reply

  42. This recipe is soooo delicious and easy to make. A couple of handy hints is to have your wrappers at room temperature to make for easier wrapping and your meat needs to have some fat included to have a moist product – lean meat makes a dry potsticker.

    Reply

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