An easy potstickers recipe for one of your favorite take out foods! Also known as Chinese Dumplings, these homemade potstickers taste amazing!
Table of Contents
- Homemade Potstickers (aka Chinese Dumplings)
- What Are Potstickers?
- Why Are They Called Potstickers?
- What Are These Dumplings Wrapped In?
- How to Fold Wrappers for Chinese Dumplings
- What’s Inside These Potstickers?
- How to Make Potstickers (Chinese Dumplings)
- Tips for the Best Potstickers
- How to Make Potsticker Sauce
- Serving Suggestions
- Can You Freeze Chinese Dumplings?
- Get the Recipe
Homemade Potstickers (aka Chinese Dumplings)
Hi, my name is Jessica and I am addicted to Chinese Dumplings, or as you might also know them, Potstickers!
Those little crispy pan fried bottoms and perfectly steamed filling/tops? Better get a double order of them, because I am eating them all! But this shouldn’t be a surprise to any of you, seeing as my other favorite dinner includes dumplings as well. Anyone remember my famous Chicken and Dumplings recipe??
Well guess what, I’m back with another fabulous dumplings recipe! This one is just Chinese instead of American!
We love to order Chinese take out a couple of times a month, when I need a night off from cooking dinner, and pork potstickers are always on our menu. Our whole family will actually fight over the last one! So I figured it was high time I learned how to make our very own Chinese Dumplings at home.
What Are Potstickers?
Potstickers are “steam fried” dumplings made with round wrappers and stuffed with flavorful fillings like pork and cabbage. They are medium sized dumplings that you can usually eat in two or three bites.
Potstickers are different from other Chinese dumplings in that they are lightly browned in oil first. Once they have a bit of color, then water is added to the pan, which is then covered so the dumplings can finish cooking in the steam.
Why Are They Called Potstickers?
According to legend, a chef intended to boil dumplings in a wok, but he walked away for too long and the water boiled off. The dumplings stuck to the wok and the wrappers crisped up – but they were still delicious, so this accidental cooking method became THE cooking method! This new kind of Chinese dumpling was called potstickers. (In Chinese the name for these dumplings literally means “stuck to the wok.”)
What Are These Dumplings Wrapped In?
Potstickers are wrapped in round Chinese dumpling wrappers. I am going to be honest with you…while I do make my own potsticker pork filling, I usually do not make my own homemade wonton wrappers for the dumplings.
Should I? Maybe. Especially if you want to be more authentic!
However, I do not have the patience or time for that with three kiddos running around. If you are like me and would like to use store bought dumpling wrappers, I use Nasoya round wonton wrappers. In my local grocery store, they are sold in the refrigerated produce area and come in a large package.
If you would like to go all out, I recommend this recipe for the homemade wrappers from Steamy Kitchen. They are great!
How to Fold Wrappers for Chinese Dumplings
Potstickers look fancy, but they are actually very easy to put together.
With the round wonton wrappers, you add the filling and fold them in half and pinch the edges together. This is the style that are most commonly seen from most Chinese take out restaurants when you order potstickers.
If you cannot find the round wonton wrappers, don’t fret! The square ones are just as good. I promise the dumplings will taste exactly the same! Just fold them into a triangle and then fold in the edges to make a little purse, just like I showed in the photos above.
What’s Inside These Potstickers?
For these potstickers, I prefer to use a 100% pork and vegetable filling.
Here’s what’s in my filling:
- ground pork
- Napa cabbage leaves
- green onions
- shiitake mushrooms
- bok choy
- bamboo shoots
- garlic cloves
- fresh ginger
- soy sauce
- corn starch
- sesame oil
- sriracha (optional – this is not traditional but I like the flavor it adds!)
- Sometimes I’ll also add 1/2 cup finely chopped raw shrimp to the ground pork mixture.
- Use ground turkey or ground chicken instead of ground pork.
Try these with different combinations to discover your family’s favorite and make this Chinese Dumplings recipe your own!
How to Make Potstickers (Chinese Dumplings)
Chinese Dumplings are easier to make than you might think. Here’s how to do it:
- Make the potsticker filling: Just put all the filling ingredients in a large bowl and mix until combined.
- Form the dumplings: Fill each wrapper with about a tablespoon of pork filling. Wet your finger in water, then run it along the edges of the wrapper. This will help keep it closed.
- If your wrapper is round: Fold the wrapper over the filling to create a half moon shape, pinching the edges closed to seal.
- If your wrapper is square: Scroll up to see step-by-step photos for folding square wrappers into dumplings.
- Pan fry the dumplings: Heat 2 tablespoons of oil in a large skillet. Lightly fry the dumplings until the bottoms are golden.
- Steam the dumplings: Add 1/3 cup of water, cover with a tight fitting lid and steam the dumplings until the water has cooked away. Uncover and cook for another 2 minutes over medium-low heat.
- Serve: Remove from heat and serve your dumplings with soy sauce and thinly sliced green onions!
Tips for the Best Potstickers
These Chinese Dumplings are one of my absolute favorite recipes to make with my kids. Here are my top tips for perfect potstickers:
- Don’t overfill the wrappers. If you try to stuff too much filling inside they won’t seal properly and some filling will escape during cooking.
- Don’t overcrowd your pan. Potstickers get bigger as they cook so make sure there is plenty of room for the bottoms to cook evenly.
- Check the bottoms for golden color. While the potstickers are cooking, gently lift one or two periodically to check for golden color.
How to Make Potsticker Sauce
You can serve potstickers with soy sauce, hot chili sauce (like Sriracha), or you can make a delicious homemade potsticker sauce!
- 4 tablespoons low sodium soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons rice wine
- 1 teaspoon chili oil or chili sauce/paste, to taste (optional)
Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.
I love eating these with a bit of soy sauce as an appetizer or side dish! Another favorite way to eat these is by turning them into homemade wonton soup.
Can You Freeze Chinese Dumplings?
Yes! These freeze really well. I also included directions on how to freeze your dumplings in the recipe card below. They freeze great and make an easy quick freezer meal!
Chinese Dumplings (Potstickers) Recipe
One of your favorite take out foods, Chinese Dumplings (also commonly known as potstickers), are easy to make and taste much better when you make them homemade!
- 1 pound lean ground pork
- 4 large napa cabbage leaves, minced
- 6 stalks green onions, minced
- 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
- 1/2 cup bok choy, minced
- 1/2 cup bamboo shoots, minced
- 2 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons corn starch
- 1 tablespoon sesame oil
- 2 teaspoons sriracha, optional (non-traditional but I like the flavor it adds!)
- 36 won ton wrappers
- 2 tablespoons vegetable oil
- water, as needed
- soy sauce, for serving
- green onions, optional garnish
- 4 tablespoons low sodium soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons rice wine
- 1 teaspoon chili oil or chili sauce/paste, to taste (optional)
- In a large bowl, combine all pork filling ingredients until well combined.
- You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
- Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
- If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
- Once you have filled the dumplings you can freeze them or eat them fresh.
- Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
- Then place in a ziplock baggie, where they can be frozen for up to 3 months.
- Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
- Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
- Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
- Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
- Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.
Serving Size:2 dumplings
Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 162mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 4g
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Yummy Yummy in my tummy
Just made this recipe, without bamboo shoots, as I couldn’t get any. But the flavour is awesome anyway. I did add a little bit of ground chilli. Perfecto!!
Great recipe! Store didn’t have pork or bamboo shoots so I used beef and water chestnuts. I found 1tbs of filling to be a bit too much for square wrappers, but maybe it’s not for round? Made enough to use the whole package or wrappers and tastes great!
If you freeze them, do you thaw them out before you cook them?
You can cook them from frozen! Or thaw! Either way works with these!
Just wondering if pork is cooked enough to eat with a 15 minute cook time?
Yes, they should cook through, the dumplings are small and cook fairly quickly, even from frozen.
Wow!!! Wow!!! WOW!!!! Absolutely delicious!!!! Made this and my husband and I are so in love with this dumpling recipe! Thank you Jessica!!
These came out amazing! Thank you
I am not a commenter. I have to say I have been searching for years and THIS recipe is it. Seriously, if you landed here just stop looking. Its absolutely perfect. A thousand thank you’s. My kids and I ate 50 last night for dinner and we still have about 2 cups of filling left (which I will likely sneak and eat on my own)
So glad you all enjoyed it as much as we do! :-)
These are absolutely amazing, not so keen on the dumping sauce it’s not bad but something is missing. But the dumplings,WOW! I may never order out Again.
melted into a mushy, gooey mess.
Hi Sohbet, what melted? The dumpling wrappers? What kind of dumpling wrappers did you use?
Would the filling be good to make eggg roles as well. How much filling would be needed for eggriole with egg role washer
Hi Doug! Eggroll filling is a different filling than dumplings. So I’d recommend googling a good egg roll filling instead. :-)
Really enjoyed your post. I am dying to actually make them. I will keep in touch, some how….
I usea gingersauce for my Peking dumplings
I made these today but the won ton wraps were so small I went and bought the egg rolls wraps instead. They are delicious. I found the egg roll wraps at Target. I also cooked the meat first then added all the veggies and seasonings and sautéed for a little longer. Yum!
These pot stickers look and sound delicious. I would like to give them a try, but I can’t use corn starch due to corn product allergy. Would flour work in place of corn starch?
Hi Susan, yes you can thicken it with flour instead!
Do I prepare through assembly stage, then freeze and allow to come to room temp, before frying/steaming?
Or prepare full recipe and freeze?
So eager to try. Please respond.
Hi Lou! You can do either honestly. I prefer to freeze them after they are assembled, but before cooking. Then I do let them thaw and cook as directed!
How would I do the them in soup
You can add them to soup and bring to a boil them for 3 to 4 minutes, until the dumplings float to the top. I have a recipe for wonton soup using them if you would like to check that out too: https://thenovicechefblog.com/wonton-soup-with-homemade-dumplings/
I loved this recipe. I made my own wrappers which was fun and made it even more delicious. Thanks for sharing this delicious recipe with the world (and me)!
I just wanted to say, I’ve been making dumplings for years and I find it works best for me if I mix all the ingredients together and let it sit in fridge for a few hours before filling the dumplings. The cabbage wilts a bit, making it easier to wrap and the flavors get to meld .
This looks wonderful (and easy). A question, please. What would you recommend to replace the mushrooms, & how much? Someone in our house has a severe mushroom allergy, and to keep the consistency & quantity of filling, I’m hoping for recommendations! Might water chestnuts or celery work, or are they too fibrous? Thank you!
I think either of those would work, but you could also do additional onion!
I just made these and they were delicious. The only thing I was a bit disappointed about, is that my potstickers were a bit soft. I wish they were more firm. Was difficult to handle with chopsticks. Thank you for the yummy recipe.
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Please learn the difference between “wonton” and “dumplings” if you’re going to do a recipe like this, they are not the same. Wonton is only boiled in soup never fried and often served with noodles. Dumpling wrappers are always round and dough is softer. They can be boiled which is the traditional way or pan fried which is the more westernized non healthy way. Potstickers are not folded the way you have it which is a wonton shape. I get you probably think it’s all the same but to a Chinese person this just looks ignorant.
Hi Tina! I do understand the difference, but shared a few different common ways people refer to them. I understand that is not the authentic names, however it is the way that google searches for them (it’s called SEO – search engine optimization) and I want people to be able to find this recipe. I also understand that they can be cooked in different ways, some traditional and some not! No offense is ever meant, just want to share recipes for other food lovers like me can hopefully enjoy the flavors of wonderful Chinese foods at home!
Delicious recipe. My mom taught me just using nappa cabbage, but like your bok choy combo – I can get more veggies in my kids. Also, kudos on such an elegant reply to such a rude commenter.
Thanks Sandy! I’ll try a combo of bok choy and nappa cabbage next time!
I am 70 years old Chinese originally from Malaysia & have been living in Vancouver, Canada 1/2 my life. Wonton can be boiled or fried. I have eaten fried wontons at our restaurant here & home made for the last 20+years, & it can be served just in the soup.
[…] #ChineseDumplings #Potstickers #Pork #TakeOutCredit: The Novice Chef | Easy Family-Friendly RecipesVIEW SOURCEMore […]
Cooking according to the instructions we found that the pork was not done so we cooked the pork first
That is what I am affaird of. I will be doing the same. Thank you for sharing.
Solid westernized recipe but the amount of ads you have in your website is an overkill.
This was such a great recipe! We made it yesterday and they were delicious! We’ve just come back from Rishikesh where we had many momos and so love that we can now make them Thank you very very much!
So glad you enjoyed them!
Yummm! Love me some dumplings and potstickers
Can I use egg roll wrappers? Just cut them in quarters?
Yes, they are the same, just different shapes! You may have to work with it to find a folding shape that works, but flavor and texture wise, they are the same!
I have been using the Nasoya brand egg roll wrapper and its ok with Dumplings coz its thicker. but i wouldn’t use it for spring rolls coz it will end up with more wrappers and less fillings…bcoz its thick. Some egg roll wrappers, esp those thinner ones, are not suitable for dumplings coz i tried them already….When i steamed my dumplings the wrappers melted into a mushy, gooey mess.
Hello! These were so good. I froze some of them and want to make them for dinner tonight. Can I steam/fry the frozen dumplings or do they have to be dethawed first? Thanks!
I usually let mine thaw first if I am going to fry them. But if I am going to steam them, I will cook them from frozen!
Can the frozen dumplings be reheated in the microwave?
Only if they were cooked first. The insides are raw and the filling and wrapper has to be cooked
Made these a few nights ago. Amazing!! I only cooked half and froze the rest. Should I thaw them before cooking? Any other tips for cooking from frozen?
So glad you enjoyed them Jerrod! You do not need to thaw them, just cook them straight from frozen!
I cheated! I used turkey for the filling and Goya discos as I could not find wrappers. No one complained.
Beautifully presented and a useful recipe for the many who never imagined making them at home. Kudos.
I make them exactly the way you do except put twice as much the filling in the wrapper. My family CAN eat and the LOVE them! Lol
About how many does this make?
About 40 dumplings!
Yum and I always thought these would be so hard to make…My eyes instantly laser focused on your vintage looking apron…Love it too.I’m not seriously cooking, baking or doing housework without one of my trusty aprons !
What gorgeous photos! I’ve never made dumplings before but they’re on my list :) I do love making take out treats at home for the exact same reasons – cheaper $ and calorie wise and usually just as tasty!
Classy little wontons, well done. My God., that must have been a shocker to find out your fave take out cost you so many calories…, well done for not stepping in those waters again (not sure if I would be strong enough to give them up forever).
Chinese dumplings are awesome… I’ll have to try this recipe. If I can find the wonton wrappers somewhere, that is.
You really have a fearless nature in the kitchen, Jessica. Then again, these don’t seem as difficult as I first imagined they would be! Thanks, as always, for sharing another eye opening recipe and beautiful photos.
I love finding ways to make my favorite take-out dishes at home! It’s so much less expensive…both calorie wise and money-wise. These dumplings sound delicious and like they taste WAY better than their take-out counterpart!
Wow! Great job on this post. Your pictures are awesome!
I’m about to start a section like this in mine too! It’s good to have a place to share things, right? :) I love it!
Do you cook the pork mixture before making the dumplings? Or does it cook as it steams?
You fill them with raw pork and it cooks as they steam.
These look very good. I love the idea of freezing them and adding them to soup later.
I love wonton soup!
Yummy, when I have some free time I plan to try this! Thanks for sharing; love the photos!
Oh Jessica…wonton soup sound great…and from what I can see you sure mastered the technique…great great pictures :-)
Yummy, yummy, yummy!! You know what I think we should start? A national ‘no special food days’ week! Gorgeous photography :)