Potstickers

A pair of chopsticks holds a pan-fried dumpling, dipping it into a bowl of soy sauce with sesame seeds and sliced green onions. Other dumplings are arranged on a plate around the bowl.

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These homemade potstickers have crisp golden bottoms, tender wrappers, and a juicy pork filling seasoned with garlic, ginger, and green onions. The pan-fry-and-steam method creates that signature contrast of textures, while a simple soy dipping sauce adds a bright, savory finish. Serve them as an appetizer, snack, or main dish.

Course Appetizer Recipes

Cuisine Asian, Chinese

Keyword homemade potstickers, pan fried dumplings, pork potstickers, potstickers

Prep Time 45

Cook Time 25

Chilling time 30

Servings potstickers

Calories 66kcal

Author Robin @ All Ways Delicious

Ingredients

For the potstickers

1 pound ground pork
1 cup finely chopped napa cabbage
3 finely chopped green onions
3 cloves garlic minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
30 to 40 round dumpling wrappers

For cooking

2 tablespoons cooking oil divided
2 to 3 tablespoons water per batch

For the dipping sauce

1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 green onion thinly sliced

Instructions

In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix until everything is evenly combined. Cover and refrigerate for 30 minutes.
Place a dumpling wrapper on a clean work surface. Lightly moisten the edges with water using your fingertip. Place about 1 teaspoon of filling in the center.
Fold the wrapper over the filling to form a half-moon shape. Press the edges firmly to seal, removing any trapped air. Pleat the edges if desired. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Arrange the dumplings in a single layer, leaving a little space between them. Cook until the bottoms are golden brown, about 2 to 3 minutes.
Carefully add 2 to 3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and cook until the filling is cooked through and the wrappers are tender, about 5 to 7 minutes.
Transfer the cooked dumplings to a serving platter. Repeat with the remaining dumplings and oil until all of the dumplings are cooked.
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and sliced green onion.
Serve the dumplings hot with the dipping sauce alongside.

Notes

1. Keep unused dumpling wrappers covered with a damp towel while you work to prevent them from drying out.

2. Regular green cabbage can replace napa cabbage if needed.

3. To freeze, arrange uncooked dumplings on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months.

4. Cook frozen dumplings directly from frozen, adding an extra minute or two to the steaming time.

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