Homemade Potstickers
Potstickers are Chinese dumplings with a filling consists of ground pork, shredded vegetables, sometimes with shrimp. Potstickers are pan-fried and steamed at the same time so they are moist and crispy. Potstickers are well-loved by many people because they are so delicious. In this Potsticker recipe, you will learn the tips and techniques of homemade potstickers.
What Are Potstickers?
Potstickers is the direct English translation of the Chinese words 锅贴, pronounced as guo tie. Chinese cooking has influenced all Asian countries; in Japan, these pan-fried potstickers are called gyoza. In Korea, dumplings are called mandu. Regardless of its name and regional adaptations, potstickers are simply mouthwatering.
How To Make Potstickers
Making Chinese potstickers are very easy, with my recipe. First, you will need potsticker wrapper 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. 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.
What to eat with Potstickers? You can eat them as is, or with a simple dipping sauce of black vinegar and ginger. They are just absolutely delightful. Enjoy!
Rate the Recipe:
Based on 11 Review(s)
More Delicious Recipes:
Steamed Dumplings
Pork Dumpling Soup
Pork Shrimp and Napa Cabbage Dumplings
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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.
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
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. :)
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.
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.