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.
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.
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.
How Many Calories Per Serving?
This recipe is only 498 calories per serving.
Pairs well with:
Potstickers (Chinese Dumplings)
Potstickers Recipe (Chinese Dumplings). Learn how to make homemade potstickers, SUPER easy, quick & yummy.
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 pot sticker 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
Directions
- 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.
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Mahy Elamin
These potstickers look SO delicious!! My mouth is watering over these photos
DIANNE
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.
Rasa Malaysia
Dianne, correct, perfect ratio of fat and meat is 30:70.
tracie
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!
Rasa Malaysia
Yes you can use the stand mixer to make the dough just knead until smooth and shiny. Yes you can bake, but they just won’t taste as good.
Lisa
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
Rasa Malaysia
Hi Lisa, your tips are great. I love it and you will make amazing potstickers. :)
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.
Thanks
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?
Rasa Malaysia
70/30 will be ideal, 80/20 yes, too dry.