This potstickers recipe is ground pork with mushrooms, cabbage, and seasonings,
all wrapped in tender dough and cooked until golden brown.
an easy and straightforward thanks to making this Chinese food classic within the comfort of your house.
When I’m within the mood for Asian food.
I whomp up a number of our favorites including homemade egg rolls, sweet and sour chicken and these amazingly delicious potstickers. My version is even better than what you’d get at a restaurant!
A plate of potstickers served with dipping sauce.
WHAT IS POTSTICKER Recipe?
Potstickers are dumplings that are traditionally crammed with pork, cabbage, and seasonings. The dumplings are folded into a crescent shape, then pan-fried and steamed to make a crispy exterior and tender interior. These dumplings are often served as an appetizer with a dipping sauce.
Ground pork, cabbage, mushrooms and seasonings during a bowl.
WHY ARE THEY CALLED POTSTICKERS?
The legend goes that at some point a chef was boiling dumplings, and he forgot about the pot on the stove.
All of the water boiled off, and therefore the dumplings were stuck to the rock bottom of the pot (hence the name potsticker). He served them anyways and that they were an enormous hit, and thus began the lifetime of the potsticker.
HOW DOES ONE MAKE POTSTICKERS?
This recipe starts with a mix of ground pork, seasonings, green onions, cabbage, and mushrooms. The ingredients are all combined to form the filling for the dumplings. Spoon the filling into dumpling wrappers, then the dumplings are folded.
The ultimate step is to cook the dumplings by searing the outsides,
then adding touch water in order that the filling can cook through.
A dumpling wrapper with a scoop of filling in it.
TIPS FOR PERFECT DUMPLINGS
Make sure to finely mince the ingredients for the filling. I exploit a mandoline to thinly shred the cabbage.
This recipe works best with a dumpling or gyoza wrappers, you’ll find them at the most Asian markets and a few large grocery stores. you’ll use wonton wrappers during a pinch, but the top result won’t be quite an equivalent as what you’d get at your local Chinese restaurant.
Potstickers keep within the fridge for up to three days. Reheat your dumplings within the oven to crisp the skins. you’ll also freeze cooked dumplings for up to 2 months.
When you add the water to the pan to steam the potstickers, there’ll likely be a touch resid within the pan which can splatter when the water is poured in.
Stand back, wear oven mitts, and canopy the pan as quickly as possible after the water is poured in.
HOW TO FOLD A POTSTICKER
The simplest thanks to folding a potsticker are to put the filling within the center of a wrapper,
fold it up to form a half-moon shape, then seal it shut. Traditionally, these dumplings have decorative pleats along the highest.
you’ll pleat your potstickers by folding them into the half-moon, keeping the highest open,
then using your fingers to firmly press the highest of the wrapper together.
take care to not overfill your dumplings otherwise you won’t have enough wrapper along the highest to form the pleats.
A hand making pleats during a dumpling wrapper.
This is a reasonably traditional version of Chinese potstickers,
but you’ll switch up the ingredients to customize it to your tastes.
Protein: Try using ground chicken or ground turkey rather than the pork.
Seasonings: you’ll add other seasonings to the combination like chili aioli, duck sauce, or rice vinegar.
Vegetables: Swap out the cabbage and mushrooms for other veggies like shredded carrots, kale or water chestnuts.
Pleated uncooked dumplings on a sheet pan.
- 1 pound ground pork
- 1/2 cup shiitake mushrooms finely minced
- 1 cup shredded green cabbage
- 1/4 cup green onions thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced ginger
- 1 teaspoon minced garlic
- 32 potsticker wrappers
- 3 tablespoons vegetable oil
- Place the pork, mushrooms, cabbage, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic in a large bowl. Stir until thoroughly combined.
- Place one potsticker wrapper on a flat surface. Keep the remaining wrappers covered so that they don’t dry out.
- Place a little under 2 teaspoons of the pork mixture onto the center of the wrapper. Brush the edges of the wrapper with water.
- Fold the wrapper over and hold it open in a half-moon shape. Fold the top of the wrapper over to make pleats. See step-by-step photos in the post.
- Repeat the process with the remaining wrappers and filling.
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Place 6-8 potstickers in the oil with the flat side down. Cook for 2-3 minutes or until bottoms is browned.
- Add 1/4 cup of water to the pan then immediately cover the pan to steam the potstickers.
- Steam for 3 minutes, then uncover the pan and reduce the heat to medium. Cook for another 3-4 minutes until all of the water evaporates.
- Repeat the process another 2 times with the remaining oil and potstickers.
- Serve immediately