An incredible recipe for homemade Potstickers, also known as Chinese dumplings. They are so easy to make and are a great appetizer recipe. Won ton wrappers filled with a juicy pork and vegetable filling that are pan-fried until crispy and served with a flavor-packed potsticker sauce.
What are Potstickers? Pot stickers are also known as Chinese pan-fried dumplings. Juicy-filled dumplings that are pan-fried and until crispy on both sides. The flavors from the crispy shell with the juicy and flavor-packed filling are truly amazing!
This recipe comes together easily and with just a few basic ingredients!
- Wonton wrappers– We like to use the brand Nasoya Won Ton Wraps, you can find these gyoza wrappers at almost any local grocery store.
- Pork– We used ground pork, but you can substitute it for ground chicken, or ground turkey.
- Mushrooms– We use chopped white mushrooms or portobello mushrooms.
- Veggies– For this recipe we use shredded cabbage, shredded carrots, and green onion.
- Garlic– Garlic is a must for extra flavor!
- Seasoning– You want to season with salt and pepper to taste. You can also use any other of your favorite recipes.
- Oil– Use olive oil, canola or peanut oil to fry the potstickers.
OTHER CLASSIC POTSTICKER FILLINGS-
You can use different fillings for the potstickers. Here are some of our favorite fillings:
- PORK– We use a ground pork filling in this recipe.
- CHICKEN– You can use ground chicken instead of pork in this recipe for a chicken filling.
- VEGGIE– Opt out of the meat and make a vegetable filling.
- SEAFOOD– If you like seafood, try substituting the ground meat with chopped shrimp or crab.
HOW TO MAKE POTSTICKERS-
Though they are a little time-consuming, they are worth the effort.
- Filling– In a skillet, saute the mushrooms until browned. Add the shredded carrots and cabbage and saute until tender and cooked. Remove from heat and allow to cool.
- Make filling– In a bowl, combine the ingredients for the filling.
- Assemble– Layout the wrappers. Spoon about 1 tablespoon of filling mixture to the center of the wrapper. Moisten edges of the wrappers with water, fold and seal to secure.
- Cook– Cook the potstickers with desired cooking method.
- Serve– Serve the dumplings with the dipping sauce.
HOW TO COOK POTSTICKERS-
There are several different cooking methods you can cook these potstickers with.
- PAN-FRY– In a large skillet, over medium heat, once the oil is hot, add the potstickers and pan fry until golden, about 2-3 minutes per side.
- STEAM– Use a steamer steam until fully cooked.
- BOIL– Like our easy 30-minute Pelmeni, you can boil these dumplings.
- BAKE– Add the dumplings to a lined baking sheet and bake at 425˚F for about 12-14 minutes.
- AIR FRY– Spray the air fryer basket with baking spray and add the potstickers to the basket. Air fry at 400˚F for about 3 minutes, flip and cook for an additional 2-3 minutes. Repeat in batches until all the batches are cooked.
A good potstickers sauce is what completes the dish, and our homemade version is so easy to make.
How to Make Potsticker Sauce-
- In a saucepan, whisk together the soy sauce, sesame oil, sugar, ginger and water.
- Bring to a soft boil. Serve the sauce hot or cooled in a small bowl.
FREQUENTLY ASKED QUESTIONS-
You want to make sure that the ground pork has reached a temperature of 160˚F.
Yes, you can prepare these 24 hours ahead. Just assemble the potstickers and layout a flour plate or tray and cover tightly to avoid drying out and refrigerate until ready to cook.
Yes, potstickers are great to freeze. Layout assembled stickers on a baking sheet lined with parchment paper and freeze. Once they are frozen, transfer them to a freezer bag. They can stay fresh for up to 3 months in the freezer.
To cook– add frozen dumplings to skillets per instructions, they will just need a little longer to cook at a lower heat.
You can sauté, microwave, or bake the potstickers until warmed.
To avoid the dumplings from sticking to the pan, you want to make sure you have enough oil in the skillet.
OTHER ASAIN-INSPIRED RECIPES-
Pork Potstickers Recipe (with Sauce)
- 1 pack won ton wrappers (50 wrapper)
- oil for frying, canola or peanut oil
- 3 Tbsp low sodium soy sauce
- ½ tsp sesame oil
- 1 Tbsp granulated sugar
- ¼ tso ground ginger**
- 1/4 cup water
- Saute mushrooms with ½ tsp oil until golden, remove from skillet.
- Add cabbage and carrot to saucepan, cover with water. Bring to a boil, cook 2-3 minutes until cabbage becomes tender. Drain water and squeeze excess water.
- In a bowl, combine the ground pork, sauteed mushrooms, cabbage, carrot, green onion, garlic, salt, and pepper.
- Lay out won top wrappers on the surface. Spoon filling into the center of the wrapper. Using fingers, moisten edges of wrappers with water.
- Fold dough over to create a triangle, pinching edges to seal. Lightly push down on the filling to distribute filling for even cooking.
- In a small sauce pan, bring the soy sauce, sesame oil, sugar, ginger and water to a boil and remove and add to a bowl.
- Add enough oil to cover the bottom of the non-stick pan, heat oil over medium heat. Cook potstickers in a single layer until golden crisp, about 2 – 3 minutes on either side. Enjoy with dipping sauce.
You can also find this recipe on Julie’s Eats and Treats, where I shared the recipe first.