Potstickers
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Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!
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Growing up in a very Korean household, we had homemade potstickers at least once a week – steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it. So it’s no surprise that I always have to order a plate of potstickers when we eat out at an Asian restaurant. But at the end of the day, nothing will ever beat homemade potstickers.
The best thing about homemade potstickers is that it’s so easy to put together and you can completely customize the fillings. I’ve made shrimp potstickers before so I tried something a little different with a pork filling with tons of shiitake mushrooms. But feel free to use your favorite kind of protein, although I’ve found that pork really creates a more tender filling than any other kind of ground meat. You can even add in your favorite veggies that you have on hand!
You can even make a huge batch of potstickers and pop them right in the freezer – that way, you can indulge in your Asian food cravings whenever you want! Just be sure to freeze them on a baking sheet first before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
So there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. Now, who still wants store-bought potstickers?!
Potstickers
Ingredients
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon hoisin
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha*, or more, to taste
- ¼ teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil Soy sauce, for serving
Instructions
- In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
We found this recipe to be salty enough–plenty of sodium in the ingredients, and way more in the dipping sauce. Hannah commented about not being able to taste the filling prior to cooking–a many times published trick is to cook about a tsp of filling as a tiny patty in a skillet as a way to taste the seasonings before filling the dumplings. I ALWAYS do this with a new recipe. A Muslim reader suggested using beef instead of pork–my suggestion would be ground chicken instead as the tastes and texture of chicken and pork are more similar than beef and pork. Most beef is coarsely ground, giving a completely different texture to the dumplings. I used 2+ tsp gochujang instead of sriracha, which I’m kind of bored with–having doubled the hot sauce amount after my little taste patty. I also added about 2 tsp of grated garlic, and precooked the cabbage.
I’ve since made this recipe numerous times!!! We love this recipe as is, but I sometimes add some minced water chestnuts and/or finely chopped cilantro stems.
What do you use for a dipping sauce?
OMGOSH, these are the best. My husband and I ate quite a few after we made them. I made a double batch. Froze some..Thanks
This really was damn delicious! Best potstickers we’ve ever made and the sauce was brilliant. So yummy!
I’m sorry, we used a separate dipping sauce. My bad
Can you Steam the pot stickers, and how would you do it?
These are very tasty . Love them. Would be fun to bring to a church pot luck!
I have been making Potstickers for over 50 years and have used different types of filling. I tried your receipe and find it to be easy to follow and very tasty. If you don’t like cabbage, you can add finely chopped water chestnut, carrots and celery if you want a little crunch. I have made filling with just ground pork, shrimp, chicken, beef or a combinations (half and half) of pork and shrimp, pork and beef, chicken and shrimp or whatever combination you would fancy. You can also use just tofu or combine
with another protein as a binder. The usage of dried Shitake Mushroom if available in store or online will add an umami flavor to your filling. Adding 1-2 tablespoons of soy sauce, Miso or fish sauce to your filling mix will do the same.
these were incredible I made them tho I didn’t use pork because I’m Muslim instead I used beef and they were incredible really recommend!
I made this with pork now im going to try it with shrimp it was the best potstickers I ever had!
Yes to what Hannah said — good but needs salt! My husband said the same thing. Kind of bland but salt would tie it all together.
I’ll try again and add some soy sauce to the meat mixture.
These were wonderfully fresh, but they desperately needed salt! When I was assembling, I thought it odd that there was no salt component. I talked myself out of adding salt (not being able to taste the raw filling, of course), because nobody really mentioned this in the comments, and I knew we would dip them in soy sauce, but even that did not do the trick. It was disappointing. Additionally, I did not feel like the flavors melded together well – this could be fixed by making ahead and letting flavors meld in the fridge, but I was making them as I was cooking them. If they really need time to sit, I just need to know that in the directions. I could taste the (unseasoned) pork even with soy sauce – and if I spend an hour in the kitchen making a meal, I don’t want to be praying that the sauce makes up for what’s lacking. Still, I’m giving 4 stars because it’s a great list of ingredients, and seems like it should meld together, so I’m chalking up something to user error, and will update again after remaking them. Oh, and I will probably grate, instead of dice, the ginger next time. I didn’t mind it, but my husband thought the ginger was too strong (he usually doesn’t complain about it).
I am excited about trying this recipe. This may be a dumb question, but does the ground pork need to be pre-cooked. It does not seem like this time frame would be long enough to cook it if it is raw. I want to make sure I do this right!
Amazing! First time making pot stickers and I’m not disappointed. My girlfriend and I both agreed these were the best pot stickers we’ve ever had. I replaced the mushrooms with tofu and it came out perfect.
I just tried these, and I definitely didn’t make it as pretty, but it was delicious!! Yum! Thanks so much for sharing!
these we so amazing my mouth was watering by the smell and were amazig.
I’ve never made potstickers before. This recipe was excellent! I used bok choy in place of regular cabbage but other than that followed everything else. Super easy and it made a lot! Thank you for such a great recipe.
I love potstickers. How can I doctor up my soy sauce to make it taste better?
Add green onions and some fresh ginger.
These were GREAT! I did as your recipe said to, but realized I had no fresh ginger. I usually put some 5 spice powder in my potstickers too, but no. On short notice when rhe crave hit & my usual recipe was packed for a move… I improvised, used some powdered ginger & some of Emeril’s asian seasoning. HOLY WOW!
I doubled up on everything because of the size pork package I had & had enough to freeze 2 pks of the meat mixture for later!
As for the sauce… I like soy sauce (prefer Braggs Amino Acids actually) with sesame oil, water to thin it out a bit & take away a little saltiness & sliced green onions. Lots of ’em! I make that before I start the filling so the onions (both the green & white ends) can absorb some of the sauce flavor. YUMMM!! (I also put some Sriracha in the sauce if nobody else is around to see how many I dunk & eat!!
Sooo glad I found your recipe. I couldn’t be sure I’d remember mine right & yours was just the ticket! ** I think we should be able to pick our own star count on some recipes so I pick 9.5 for this one!!
Ginger, Honey, Green Onions, Red Pepper Flakes
For dipping – try a mixture 50/50 light soy and rice vinegar, then add a tiny splash of sesame oil, a minced garlic clove, some fresh grated ginger, chopped green onion and a pinch of red pepper flakes. So good!
So delicious. I did change up some things in the recipe. I used ground turkey instead. (Couldn’t find any ground pork in my small town.) Added more cabbage because we love love love cabbage. MAKE SURE YOU DO THIS STEP. Otherwise your filling will likely be uncooked. Cook in the pan with oil until crispy flip on both sides. Then add around a cup of water in the pan and quickly place lid on to cook the filling and soften the dumplings. (The crisper you fry it at the start the better.) Have made it twice so far and my family never leaves any leftovers, so good!
Need to stick with pork for authentic taste. You could have ground up some pork chops.
Are you gate keeping a recipe that is specifically made to have customized fillings
Some people prefer not to eat pork. I prefer the taste of chicken in them myself. Tried both. The chicken is definitely better. Especially if you use chicken broth instead of water to poach them before final crisping. Authentic is fine but sometimes not authentic is an improvement.
Right! I get tired of all the “recipe is great but I changed the whole flipping recipe “ people. They should just post that bs on their own page.
Just do the recipe ! As is, no creative brainstorm… Simple.
The best we ever tasted, seriously!
The recipe was tasty, though it could be more specific regarding cooking instructions.
Also it’s the exact same as the Pork & Mushroom Potstickers recipe from @twindragon gyoza wrappers. Seems like you should give them credit vs. suggesting that this is your own recipe.
I just made these, really yummy and really easy!
Oh! I steamed them in my steamer because I was confident my edges would hold. Thank you!