Potsticker Recipe

Easy and delicious Homemade Pot Stickers You bet! Let me you show you how to make Pot Stickers at home! This recipe makes the most savory bite with just a hint of sweet from the hoisin and heat from chili sauce.

I love Asian Food, its my favorite cuisine! Mongolian Beef, Thai Noodle Soup or Teriyaki Chicken? How can you pick a favorite?!!

Have you ever made Pot Stickers at home? Its actually really easy and when its time to cook them, they can be made several different ways.

For the exact measurements, please refer to the printable recipe card at the bottom of this post.

I used bamboo steamer. I think this is a great cooking method and the steamer doubles as great decor and server on the tapas table when youre getting ready for a party!

They are called pot stickers because if you dont line your steamer with greens or spray with cooking oil….they will definitely stick to the pot!

Pot stickers can be served with a variety of sauces including Citrus Ponzu Dipping Sauce or Plum BBQ Sauce. Both are amazing!

The difference between pot stickers and dumplings is potstickers have a thin wrapping where dumplings are made with a dough.

Do you love this recipe? Be sure to rate it below! And if you have a suggestion or question about a recipe please be sure to let me know, I love to hear from my readers!

Potstickers

A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.

Prep: 30min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 241 kcal, Carbohydrate 15 g, Protein 10 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 59 mg, Sodium 1071 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 12 ounces ground pork
• 1 baby bok choy, diced ((about 1 1/4 cups, diced))
• 6 water chestnuts, diced
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon sesame oil
• 2 teaspoon salt
• ½ teaspoon cracked black pepper
• 1 egg, lightly beaten
• 1 egg, lightly beaten
• 30 round wonton wrappers
• 4 tablespoons vegetable oil, divided
• ⅓ cup soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 ½ teaspoons gochujaru (Korean chili powder)
• 2 garlic cloves, minced
• 1 green onion, thinly sliced
• 1 teaspoon toasted sesame seeds

Instruction:

1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
3. Open your dominant hand, palm side up, and hold fingers together.
4. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
5. Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker.
6. Set aside and repeat until all filling and wrappers have been used.
7. Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
8. Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
9. Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
10. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
11. Choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

Potstickers Recipe (with Potsticker Dough)

In addition to the ingredients below, you’ll need water and cooking oil for cooking the potstickers (canola, grapeseed, vegetable or peanut cooking oil)

Prep: 60min

Total: 80min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 330 kcal, Carbohydrate 46 g, Protein 13 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 27 mg, Sodium 659 mg, Fiber 3 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 1/2 cups all-purpose flour ((2.5 cups = 300 gram plus more for dusting))
• 1/4 teaspoon salt
• 2/3 cup just-boiled hot water
• 1/3 cup iced cold water
• 8 ounces minced or finely shredded cabbage (Napa or regular)
• 8 ounces ground pork (ground meat of your choice)
• 1/2 teaspoon soy sauce
• freshly ground white pepper (or black)
• 1/2 teaspoon cornstarch
• 1/2 teaspoon Chinese rice wine (optional)
• 1/2 teaspoon Asian sesame oil
• 2 tablespoons minced chives (Chinese or regular)
• 4 ounces diced water chestnuts (canned is fine)
• 3-4 large fresh shiitake mushrooms (finely diced)
• 1/2 teaspoon grated fresh ginger
• 3 tablespoons soy sauce
• 3 teaspoons rice vinegar (or cider vinegar, white vinegar)
• 1 teaspoon sugar
• 2 cloves garlic (very finely minced)
• 1 teaspoon Asian sesame oil
• minced fresh chili peppers (optional)

Instruction:

1. To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour – unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling and the dipping sauce.
2. Back to the cabbage – grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well. You can cook a spoonful of filling in a small frying pan for a taste, if you’d like.
3. Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don’t have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
4. Mix together dipping sauce ingredients. Set aside until ready to serve.
5. When lightly browned, it’s time for the steaming. In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauce.

Chicken Potstickers

These chicken potstickers are filled with Napa cabbage, carrots, ginger and garlic, and come complete with a sesame-honey dipping sauce!

Prep: 45min

Total: 53min

Yield: 60

Nutrition Facts: calories 330 calories (per 6 potstickers with 4 tablespoons of dipping sauce)

Ingredients:

• 1 pound ground chicken
• 1 cup finely shredded Napa cabbage
• 1/4 cup finely shredded carrot
• 2 green onion, finely chopped
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon freshly grated ginger
• Salt
• Freshly cracked black pepper, plus extra, divided use
• 1 (12 ounce) package round wonton wraps
• Peanut or vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 clove garlic, pressed through garlic press
• 1 green onion, finely chopped
• 1/8 teaspoon freshly grated ginger
• Pinch cracked black pepper

Instruction:

1. Begin by gathering and prepping all of your chicken potsticker ingredients according to the ingredient list above to have ready and organized for use.
2. To make the filling, add the ground chicken to a bowl along with the shredded Napa cabbage, shredded carrot, green onions, garlic, soy sauce, sesame oil, grated ginger, about 1/4 teaspoon of salt and about 1/4 teaspoon of cracked black pepper, and combine well to incorporate all of the flavors.
3. To make the potstickers, work in batches by placing some of the wonton rounds in single layer in a few rows in front of you, and drop teaspoon-sized portions of the filling into the center of each wonton round. To seal, use a little bit of water along the upper edge of the wonton, and fold the bottom half of the wonton round over the filling to touch the top, pressing the edges together to seal (you’ll have a semi-circle shape).
4. Use your fingers to gently “pinch” the sealed edge, creating a few crimps. Set aside the sealed/crimped potstickers onto a large piece of parchment or wax paper, in a single layer. Repeat the process until all of the wonton rounds are filled.
5. If freezing the potstickers, at this point, place the potstickers in a single layer into the freezer for about 30 minutes. After 30 minutes, the potstickers should be frozen/firm enough to place into a ziplock freezer bag without sticking to one another, and can be frozen until you’re ready to make them. Proceed with cooking instructions below, when ready to prepare.
6. To cook the potstickers, place a large non-stick skillet over medium-high heat, and add about 1 tablespoon of the vegetable oil to the pan. Once the oil is hot, work in batches by adding about 6 potstickers at a time to the pan with their flat side down, in a single layer. Cover the pan slightly, and allow them crisp on that first side, undisturbed, for roughly 2 minutes. Once they’re golden brown, flip them over, and allow them to crisp on the other side for a couple more minutes.
7. If working with freshly-made potstickers (not frozen), add about a 1/4 cup of water to the pan and cover it, allowing the potstickers to steam for another couple of minutes (you can gently stir them to prevent them from sticking too much and scorching). If working with frozen potstickers, add about 3/4 cup of water to allow for longer steaming.
8. When the water is evaporated, remove the potstickers, and repeat the process with another batch, if desired, until all are crisped and steamed (hold the cooked potstickers warm in the mean time).
9. If preparing the sesame-honey dipping sauce, gather and prep all of the ingredients according to the ingredient list above to have ready and organized for use.
10. To make the sauce, add all ingredients into a bowl, and whisk together until well blended. Alternatively, add all ingredients into a snap-top container, and shake vigorously until well blended. Set aside.
11. To serve the chicken potstickers, add about 6 potstickers to the plate along with a small ramekin of the dipping sauce. Serve with seared boy choy, a boy choy salad, or spinach/mixed greens, if desired.

Homemade Pot Stickers

Easy to make dumplings that are 100% better than takeout!

Prep: 15min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 218 kcal, Carbohydrate 22 g, Protein 10 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 297 mg, servingSize 1 serving

Ingredients:

• 1 lb ground pork
• 2 green onions (thinly sliced)
• 1 tsp ground ginger
• 2 cloves garlic (minced)
• 1 tsp sesame oil
• 1/2 tsp chili paste
• 1 tsp sesame oil
• 1 tsp hoisin sauce
• 2 tsp soy sauce
• 1 package wonton wrappers

Instruction:

1. Slice the onions and mince the garlic.
2. Lightly mix all of the ingredients together (except the wonton wrappers). Don’t over-mix, just make sure everything is combined.
3. Place wonton wrapper on board or baking sheet. Have a cup of water nearby.
4. Place one teaspoon of mixture in the center of the wrapper. Dip your finger into the water bowl and run it around the edge of the wrapper.
5. Fold the edges together and seal. Set finished Pot Stickers aside. Crimp edges if desired. Complete the process with the remaining potsticker wrappers.
6. Find a pot your bamboo steamer will fit in. Fill with about two inches of water. Turn on high and bring to a boil.
7. *While the water is coming to a boil, line the bamboo steamer with lettuce or kale leaves. Set the pot stickers on the lettuce. Do not overcrowd.
8. Steam for 15-20 minutes until the pot stickers are cooked. Serve immediately with your favorite dipping sauce, enjoy!

Perfect Potstickers – Easy Pork Pot Stickers Recipe

FAQ

What is the difference between a potsticker and a dumpling?

What is the trick to potstickers?

Are Potsticker wrappers the same as wonton wrappers?