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Homemade Pork Potstickers

A plate full of golden-brown, pan-fried potstickers, showcasing their crispy bottoms and tender tops.
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Learn to make delicious pork and cabbage potstickers from scratch with this easy-to-follow recipe. Achieve crispy bottoms and tender tops, perfect for a fun cooking project.

Ingredients

Scale
  • 1 pound ground pork
  • 1 cup finely chopped napa cabbage
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 40–50 round dumpling wrappers (store-bought or homemade)
  • 2 tablespoons vegetable oil, divided
  • 1 cup water
  • Dipping sauce ingredients: soy sauce, rice vinegar, chili oil, sesame oil

Instructions

  1. In a medium bowl, combine ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
  2. To assemble the potstickers, place a dumpling wrapper on your palm. Spoon about 1 tablespoon of the pork filling into the center of the wrapper.
  3. Moisten the edge of the wrapper with water using your finger. Fold the wrapper in half over the filling, creating a half-moon shape. Pinch the edges firmly to seal. You can create pleats along the sealed edge for a decorative finish and a more secure seal. Repeat with the remaining wrappers and filling.
  4. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  5. Arrange the potstickers in a single layer in the skillet, flat side down. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
  6. Carefully add 1 cup of water to the skillet. Immediately cover the skillet with a lid to trap the steam.
  7. Reduce the heat to medium-low and let the potstickers steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
  8. Remove the lid and increase the heat to medium-high to evaporate any remaining liquid. Add the remaining 1 tablespoon of vegetable oil if needed to re-crisp the bottoms.
  9. While the potstickers are steaming, prepare your dipping sauce by whisking together soy sauce, rice vinegar, chili oil, and sesame oil to your taste.
  10. Serve the hot potstickers immediately with the dipping sauce.

Notes

  • For homemade wrappers, you will need flour and water.
  • If the wrappers start to dry out while you are assembling, cover them with a damp cloth.
  • Adjust the amount of chili oil in the dipping sauce to control the spice level.
  • You can freeze uncooked potstickers on a baking sheet until firm, then transfer them to a freezer bag for later. Cook from frozen, adding a few extra minutes to the steaming time.

Nutrition

Find it online: https://kingscook.com/potstickers-recipe/