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Potstickers are Chinese dumplings filled with ground meat and veggies, pan-fried, steamed and served with potsticker sauce. Easy and the best homemade potsticker recipe!
Potsticker Recipe
Potstickers are Chinese dumplings with a filling that consists of ground pork, shredded vegetables and sometimes shrimp.
Unlike Steamed Dumplings, they are pan-fried and steamed at the same time so that they are moist and crispy. Many people love these dumplings because they are so delicious.
In this potsticker recipe, you will learn the step-by-step and techniques of making homemade potstickers with crispy bottom, juicy filling, plus potsticker sauce.
What Are Potstickers
Potsticker 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, they are all delicious!
Potsticker Sauce
Potstickers are great with a potsticker dipping sauce. While you can buy bottled sauce, it’s so much better and easier to make the sauce at home.
The dipping sauce calls for Chinese black vinegar and soy sauce. To spice it up, you may add a little bit of chili oil to it.
To garnish, white sesame seeds are commonly used.
How To Make Potstickers
My recipe is very easy and fail-proof. First, you need potsticker wrappers that you can buy from Asian stores.
Next, make the filling for the potstickers. To wrap potstickers, check out Yum Sugar video.
You will also find my step-by-step picture guide on how to wrap potstickers in the recipe card.
To cook potstickers, you will need a skillet or pan for both pan-frying and steaming.
Frequently Asked Questions
Are dumplings and potstickers the same thing?
Dumplings are made of dough (usually made with wheat flour) and filled with a savory filling.
The filling can be vegan, meat-based (ground pork or ground chicken) or seafood-based (shrimp, fish or a combination of both).
You can also combine all the different ingredients together to make the filling.
They may be boiled, fried, or steamed. The difference lies in how to cook them.
Potstickers are dumplings, and they are pan-fried on the bottom and then steamed with some water.
The name derives from the fact that the bottom of potstickers are literally sticking to the pot while cooking.
This recipe serves four (4) people and each serving is only 350 calories.
What To Serve With Potstickers
Serve potstickers with a simple dipping sauce of black vinegar and soy sauce. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Shrimp Potstickers
- Pan-Fried Dumplings
- Steamed Dumplings
- Fried Wontons
- Chinese Chicken Dumplings
- Kimchi Dumplings
Potstickers (The Best Recipe!)
Ingredients
Potstickers Wrapper (make from scratch)
- 2 cups all-purpose flour
- 1/2 cup water
- 1 pack potsticker wrapper
Potsticker Sauce:
- 2 tablespoons chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1/2 teaspoon white sesame seeds
Potstickers Filling:
- 12 oz (350g) ground pork
- 1 leave napa cabbage, 1/2 cup, finely sliced
- 1 tablespoon scallion, chopped
- 3 dashes ground white pepper
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1- inch (2.5cm) ginger, peeled and grated
- 1 1/2 tablespoons vegetable oil
- 1/2 cup water
Instructions
Potsticker Wrappers
- Mix the flour with water and knead for about 20–25 minutes, or until the dough becomes soft. Divide the dough into two equal portions and roll each into a cylinder about 1 inch (2.5 cm) in diameter. Cover them with a wet towel and set aside.
- To make the wrappers, cut the dough into 1/4-inch (5 mm) pieces and roll them into balls. Use a rolling pin to flatten each ball into a round wrapper, about 3 inches (7 cm) in diameter. Repeat until all the dough balls are used. (You can also use a pack of store-bought potsticker wrappers.)
Potsticker Sauce.
- Combine all the ingredients in a small bowl and stir to mix well. Set aside.
Potsticker Filling
- Combine the ground pork, napa cabbage, scallions, white pepper, wine, sesame oil, salt, and ginger in a bowl. Stir to mix well and set aside.
To make potstickers
- Place a small spoonful of filling in the center of the wrapper. Dab a little water with your finger around the edge of the skin. Fold and pleat the potsticker, making about 5 pleats. Repeat until all the ingredients are used.
To pan fry the potstickers
- Add vegetable oil to a frying pan (non-stick preferred) and heat over medium heat. Arrange the dumplings in the pan and pan-fry the potstickers until the bottoms are golden brown and crispy. Add the water and immediately cover the pan with its lid.
- Steam and cook the potstickers until the water has evaporated. Then, turn the heat to low and cook the potstickers for an additional minute. Dish out and serve hot with potsticker dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love to make my dipping sauce at restaurant soy sauce diced tops green onion ginger slice chili oil sesame seed oil yummy good
Thanks for your comment.
Can you prepare these in advance and then cook before serving? Or would they dry out?
Sometimes I buy pork sausages and cut them one for the meat part of recipe. Works a treat
meat goes in raw?
Thank you for sharing this. Your instructions helped tremendously and the potstickers are so delicious!
Best
Best