Potstickers

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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!

Potstickers on a plate.
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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

Potstickers from scratch with ground pork filling and potsticker sauce.

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

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

Crispy homemade potstickers 'guotie' served on a plate.

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

Potstickers vs. dumplings.

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.

What are they called potstickers?

The name derives from the fact that the bottom of potstickers are literally sticking to the pot while cooking.

How many calories per serving?

This recipe serves four (4) people and each serving is only 350 calories.

Potstickers with potstickers dipping sauce.

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 FacebookPinterest, and Instagram for new updates.


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4.58 from 40 votes

Potstickers (The Best Recipe!)

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!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 People
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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.
    Ground pork filling for potstickers.

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.
    How to make potstickers with store-bought wrappers.

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

You may use ground chicken instead of ground pork.

Nutrition

Serving: 1g, Calories: 350kcal, Carbohydrates: 4g, Protein: 24g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 17g, Cholesterol: 82mg, Sodium: 586mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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