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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.
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.
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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 chopped scallion
- 3 dashes ground white pepper
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1- inch (2.5cm) piece ginger, peeled and grated
- 1 1/2 tablespoons vegetable oil
- 1/2 cup water
Instructions
Potsticker Wrappers
- Mix the flour with water and knead it for about 20-25 minutes, or until the dough becomes soft. Separate the dough into two equal portions and roll them into cylinders (about 1-inch (2.5cm) in diameter). Cover them with a wet towel and set aside.
- To make the wrapper, cut the dough into 1/4-inch (5mm) length dough balls. Use a rolling pin to flatten it until it becomes a round wrapper, about 3 inch (7cm) in diameter. Repeat the same until all dough balls are used up. (You may use a pack of store-bought potsticker wrappers.)
Potsticker Sauce.
- Combine all the ingredients in a small bowl. Stir to mix well. Set aside.
Potsticker Filling
- Combine the ground pork, Napa cabbage, scallions, white pepper, wine, sesame oil, salt and ginger together. Stir to mix well. Set aside.
To make potstickers
- Place a small spoonful of the filling in the center of the wrapper. Dab a little water with your finger and circle around the edge of the skin. Fold and pleat the potsticker, about 5 pleats. Repeat the same until all ingredients are used up.
To pan fry the potstickers
- Add vegetable oil to a frying pan, non-stick preferred. Turn on medium heat. Arrange the dumplings and pan fry the potstickers until the bottoms turn golden brown and become crispy. Add the water and cover the pan with its lid immediately.
- Steam and cook the potstickers until the water has evaporated. Turn the heat to low and cook the potstickers for a minute or so, dish out and serve hot with Potstickers dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
