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 12 Review(s)
More Delicious Recipes:
Steamed Dumplings
Pork Dumpling Soup
Pork Shrimp and Napa Cabbage Dumplings
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Barbara
I recently taught my son how to make them. Now I can ask him to make them when I get the craving.
StickyGooeyCreamyChewy
There are few things I can think of that I love to eat more than gyoza! Yours look and sound lovely!
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.
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.
pigpigscorner
They look perfect! I can never wrap these.
SB
Yummy looking dumplings…can I have one? You have a great blog going on.
http://www.howamidoinggod.blogspot.com/
Happy cook
I am drooling here they look so yummy delicous.
AsianFoodGallery
me and my wife love dumplings a lot.
Will try your recipe this weekend. Thanks.
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!
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
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.
LL
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!
mycookinghut
I love gyoza and these are great too. Have never tried to pleat these.. my next to do!
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?
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.
Piggy
The pleats on your gyoza look perfect. I don’t mind having a whole plate by myself! ;-)
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.
NaNi
how can i make the potstickers skin?
Rasa Malaysia
Nani – I have just added the potsticker skin recipe. Please check it out.
Bren
thanks for posting the skin recipe! great looking potstickers!
Will
I just tried to make steamed dumplings but the recipe called for 4 oz of seseme oil! I put in 3 oz and it was so heavy!
I tired to make my own skins but they were too thick…any tricks?
http://www.pandarunner.com
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.
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.
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!
Rasa Malaysia
Lena – great idea!
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!
Rasa Malaysia
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. :)
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!
Eleanor Hoh
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.
ahmz
what a great perfect it’s look delicious i will make them soon. thank you very much
Yvonne
Hi Rasa Malaysia
With the napa cabbage, do we need to add a bit of salt to draw out the water?
Thanks
Yvonne
Rasa Malaysia
Yes, you can do that. I usually don’t because I like the sweetness of the napa cabbage in the filling and makes the filling juicier.
Adolph Bense
Nice site you have here ill be sure to bookmark and visit often.
Joan
Gosh, this dish looks great! I love dumplings… Oh dumpling!! your wrapping skill is so good. :) Great work done!
Alyssa
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.
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.
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.
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! ^_^
DanS@MyEasyChineseRecipes
Thanks for sharing this recipe! Good instructional videos! I’m sharing this post on my blog!
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.
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.