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These Homemade Potstickers have a savory pork and cabbage filling, tender wrappers, and crisp golden bottoms. Serve them with the simple dipping sauce, or freeze a batch of uncooked dumplings for another day.
There's something special about Homemade Potstickers
My family would argue homemade potstickers are absolutely worth the effort–plus my kids love to help fold them, and they're way easier to make than you think. I show you every step so it's easy enough for any beginner. The key to homemade potstickers is keeping the filling from getting watery. Salting and squeezing the cabbage takes a few extra minutes, but it is an important step to remove excess liquid.
Pro Tip: you can make the filling ahead of time, or even freeze the uncooked dumplings. Serve them with steamed rice and broccoli for dinner, or as an appetizer alongside your favorite takeout-inspired meal.
Try more of my Chinese-inspired recipes, like General Tso's Chicken, Lettuce Wraps, Kung Pao Chicken, Dumpling Soup, and Chow Mein!
How to make Homemade Potstickers:
Prepare the Filling: Very finely shred and measure the napa cabbage and toss with salt. Let sit for 10 minutes, then squeeze out as much liquid as possible. Combine all of the filling ingredients in a large bowl and mix well.
Fill and Seal: Place about 1 Tablespoon filling in the center of each potsticker wrapper. Wet your finger and lightly moisten the edge, fold two corners together, and press to seal all edges into a half-moon. Pleat the edges if desired.
Pan-Fry, Steam, and Serve: Heat a large skillet over medium-high heat with enough oil to thinly coat the bottom. Arrange potstickers flat-side down in a snug single layer without overlapping or stacking. Cook 2-4 minutes until deeply golden underneath. Reduce heat to medium, carefully add ½ cup water, and immediately cover. Steam 5-7 minutes then uncover and cook off any remaining water, and cook 1-2 minutes more to crisp the bottoms. Jiggle the pan to loosen them. Mix all dipping sauce ingredients together and divide into individual bowls if desired. Serve homemade potstickers warm with the sauce.
Homemade Potstickers
Equipment
Ingredients
- 1 lb ground pork
- 2 cups finely shredded napa cabbage
- 1 teaspoon kosher salt, for salting cabbage
- 3 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- 1/4 cup minced chives or green onion
- 2 Tablespoons minced fresh cilantro
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely minced shiitake mushrooms, see notes
- 12 oz package potsticker wrappers, about 40-50
- 3 Tablespoons vegetable or avocado oil, for cooking
Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup vinegar, Chinese black vinegar is best but red wine works
- Splash of sesame oil
- Tiny splash of chili oil, to heat preference, or use crushed red pepper flakes
Instructions
- Salt and squeeze cabbage: Very finely shred the cabbage and measure 2 packed cups into a bowl. Toss with 1 teaspoon kosher salt and let sit for 10 minutes. Scoop into paper towels or cheesecloth and squeeze out as much liquid as possible. Set aside.2 cups finely shredded napa cabbage, 1 teaspoon kosher salt
- Mushrooms: If using dried shiitake mushrooms, see the notes for rehydrating and squeezing out the excess liquid.½ cup finely minced shiitake mushrooms
- Prep: Line a sheet pan with parchment paper and dust lightly with flour. Set a small bowl of water nearby for dipping your fingers.
- Potsticker Filling: Combine all of the filling ingredients in a large mixing bowl and mix well.1 lb ground pork, 3 cloves garlic, 1 teaspoon fresh minced ginger, ¼ cup minced chives or green onion, 2 Tablespoons minced fresh cilantro, 1 Tablespoon soy sauce, 1 Tablespoon oyster sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sesame oil, 1 teaspoon cornstarch, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Assemble: Place about 1 Tablespoon of filling in the center of a wrapper. Wet your finger and lightly moisten the edge. Fold two corners together and press to seal all edges into a half-moon shape. Pleat the edges if desired. Place on the prepared pan and repeat with the remaining filling and wrappers. Cover unused wrappers with a damp towel if needed to keep them from drying out.12 oz package potsticker wrappers
- Pan-fry: Heat a large skillet over medium-high heat and add enough oil to thinly coat the bottom. Place potstickers flat-side down in a single layer, snug but not overlapping or stacked. Cook for 2-4 minutes, until the bottoms are deep golden.3 Tablespoons vegetable or avocado oil
- Steam: Reduce heat to medium. Carefully pour in ½ cup water, which will sizzle, and immediately cover with a lid. Steam for 5-7 minutes, until the wrappers are slightly translucent and most of the water has evaporated.
- Re-crisp: Uncover and cook off any remaining water. Cook for 1-2 minutes more, until the bottoms are crisp. Jiggle the pan to loosen the potstickers.
- Serve warm with dipping sauce.
- Dipping Sauce: Mix all of the dipping sauce ingredients together. Divide into small individual bowls, if desired.½ cup soy sauce, ¼ cup vinegar, Splash of sesame oil, Tiny splash of chili oil
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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