Damn Delicious


Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

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?!


Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

20 minutes10 minutes


  • 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
  • 1/4 teaspoon white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil Soy sauce, for serving


  1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
  2. 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.
  3. 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.
  4. Serve immediately with soy sauce, if desired.


*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 317.8 Calories from Fat 142.2
% Daily Value*
Total Fat 15.8g 24%
Saturated Fat 5.6g 28%
Trans Fat 0g
Cholesterol 54.0mg 18%
Sodium 351.8mg 15%
Total Carbohydrate 28.0g 9%
Dietary Fiber 1.0g 4%
Sugars 0.8g
Protein 18.0g 36%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 4 out of 5

    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).

  2. 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!

  3. Rated 5 out of 5

    I just tried these, and I definitely didn’t make it as pretty, but it was delicious!! Yum! Thanks so much for sharing!

  4. these we so amazing my mouth was watering by the smell and were amazig.

  5. Rated 5 out of 5

    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. 

  6. I love potstickers. How can I doctor up my soy sauce to make it taste better?

    • Add green onions and some fresh ginger.

    • Rated 5 out of 5

      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

  7. Rated 5 out of 5

    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.

      • Rated 5 out of 5

        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.

  8. Rated 5 out of 5

    The best we ever tasted, seriously!

  9. Rated 4 out of 5

    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.

  10. Rated 5 out of 5

    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!

  11. So you mix everything and the pork cooks when searing the potstickers in the pan? 

  12. Hello ! It’s difficult to find ground pork in france, do you think i could switch with chicken instead ? 🙂

    • Yes, you can use ground chicken, lamb, shrimp, tofu basically use any protein you like or hve on hand. Just make sure you grind it, or break it down in a food processor.

  13. Rated 4 out of 5

    These were very good! This was my first time making potstickers and I wasn’t sure how difficult it would be to wrap the meat mixture. I found it much easier than expected (I have made other types of dumplings, including Polish pierogi, which are quite similar). I followed the recipe but added one additional clove of garlic and one tablespoon soy sauce. I thought the filling was a bit bland. I think it needed salt and will add it next time. I don’t usually cook with salt but these seemed to need a bit more zip (and not heat as the garlic, ginger and white pepper added that). All said, these were very good. Next time I think I will try frying them on the bottom only and then adding water to steam them. It’s a great base recipe and I look forward to making variations! Thank you!

  14. How do you make the wrappers?

    • You dont make the wrappers….you buy them at the grocery store.

      • Even measures of flour and HOT water, a bit of salt, knead until smooth, rest an hour, roll super thin and cut into three inch to three and a half inch circles. 🙂

  15. Rated 5 out of 5

    Wondering if anyone has tried to make these in an air fryer. We like our potstickers crispy.

    • @Jamie, definitely!! I’ve made them multiple times and frozen them between parchment paper. Throw in a preheated Air Fryer at 390 for maybe 3 to 5 minutes. Perfection!! As always keep monitoring your Air Fryer as to not over cook. So easy and yummms.

  16. Rated 5 out of 5

    This was so yummy!! You can’t go wrong with using good fresh ingredients. I finely diced Carrots and Chinese Cabbage! So good!

  17. Rated 5 out of 5

    Just made 150 of these, AGAIN! I make a huge batch Everytime, freeze them on parchment on a baking sheet in the freezer and bag them up after they’re frozen for my fam and friends. Thanks for the recipe!

  18. Rated 5 out of 5

    These things were amazing.  I convinced my kids to do all the work which made them taste even better.  Thanks for sharing.

  19. Rated 4 out of 5

    My family and I love this recipe!!! But I cannot give them a 5 star rating because they simply dont unfreeze well. Once unfrozen, all of my potstickers formed a huge goopy clump of pastry and pork. It was so disappointing as I had made at least 3 batches to be used for later meals.

    • I’m so sorry to hear that, Katherine! Did you have a ton of freezer burn on the potstickers?

    • Freeze separate then put them all in a bag.

    • Don’t unfreeze them before cooking. Place the frozen potstickers into the pan and cook per the directions, or like you would with the frozen Ling Ling potstickers that you can purchase.

    • Freeze them on a baking sheet when they are completely Frozen place them into a ziploc baggie

    • I don’t unfreeze them. I put them in a hot 10” frying pan with a little oil in the bottom and cover with 3/4 cup of water on medium high.  Cover and cook for 8 minutes. Remove the cover and let the remaining water boil out, then cook until they start releasing from The pan.  They should be crispy and golden brown in one side and oh so good!

      Hope that helps

    • Cook from frozen. I put about 3TBSP OIL Fry to brown. Then I add 1/4cup water, cover and steam for 7mi ns. And serve

  20. Rated 5 out of 5

    Recipe for Pork Pot Stickers
    I’m a gal of 71 and I love to cook good food, made these delishisnes little pork delights many times they are delectable. THEY ARE SO GOOD & SO EASY.
    Shrimp, ham, panchetta and chicken are wonderful substirute ingredients to use as well. Change up the spices to meet your family taste buds. Thank you so much for sharing, you have made my daily cooking experience delishishly exciting. Pat

  21. Rated 5 out of 5

    Delicious! Boyfriend couldnt get enough! Thanks for the great recipe!

  22. Rated 5 out of 5

    Do you ever get to the end of your lasagna recipe and realize that you’ve got 5/8 of the package of cooked noodles left and the rest of the ingredients are gone and the casserole dish is full? Drives me NUTS!
    I’ve made this recipe three times and every time I’ve got a tablespoon of filling left when there’s one wrapper left in the package! The recipe is great and my O.C.D. lives to die another day!

  23. Great recipe. I had a soy sauce at Marriott that would be great. Any ideals on it. I think it was a ginger soy sauce, can you tell me how to make it

  24. Rated 5 out of 5

    As the Website is called, these are DAMN DELICIOUS. I make these at least once a week because my boyfriend begs for them every day. They are so great!! Simple, easy, good taste. I follow the directions as laid out, and I am always pleased.

  25.  I know you do not recommind assembling the potstickers. But, can I make the meat mixture the night before.  Thank you for this wonderful recipe. My family loves it. 

  26. Hi! Browsing through your dumpling recipes, I notice that sometimes an egg is used and sometimes not. Just wondering how the egg affects things. Thanks!

  27. Can you add carrots 

  28. Thank you for answering my question so quickly. Due to some physical limitations, kitchen gadgets make cooking easier for me. I have recently purchased plastic molds for making fried pies. These molds are different sizes and the smaller ones seem to be a perfect size for pot stickers.

  29. I like my pot stickers steamed, would I need to cook the filling first, even just a little. Also, is there a difference between a pot sticker and a dumpling? The place I order from, calls them dumplings.

    • Tara, you should not have to cook the filling first, even if you are steaming them, but again, please do what is most comfortable for you and your preferences.

      All potstickers are dumplings, but not all dumplings are potstickers. You can read more about it here.

  30. You left off the rest of the cooking process. After the bottoms brown add 1/4 cup water and steam 4-5 min until water is mostly gone uncover over medium heat cook until bottoms are crisp. Otherwise with your current directions the pork is raw after only 2-3 min pan frying.  The recipe is very good and flavorful. 

  31. These are so amazing! And I did buy store bought then made these my first time to see.. And these really are 1000x better! I have now made them 10 times! Including tonight! My family loves these! And I am so happy I can sneak mushrooms (which I love… But no one else does) into a recipe! And no one is the wiser! Lol … Yet, if I ever want leftovers I need to double or triple the recipe! And it is so easy to freeze them and make for later! Thank you so much for sharing!!!

  32. Hi,
    How do you make the sauce?

  33. I made pot stickers recently too! I like how you just pan fried the bottom. Will have to dry that next time. I shallow fried mine (:

  34. Hi there Chung-ah,
    I live in Australia and would love to make these potstickers but need to find wonton wrappers that are gluten free . 
    I’ve searched in Asian grocers here and online too . Do you have any alternative suggestions or brands available here. Rice paper roll wrappers might be too thin . I thought of using gluten free fresh lasagne sheets but they are very expensive . Dried are cheaper but not sure how to cook first . 
    PS . I have recently bought your book from Amazon and love it . Great recipes thanks . 

    • What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • Hey Keryn Wilkinson! I just saw your comment, now my son has a gluten allergy and they now make gluten free flour!… Yay! The best brand that I prefer is produced by King Arthur which you can by online not sure if it is in stores in Australia, since I live in the USA… The flour feels like all-purpose flour and tastes just as great … Really hope this helps! Best of luck!

      Wonton Wrappers

      2 cups of Kings Arthur Gluten free flour
      1/2 teaspoon salt
      1/2 cup of water
      1 egg

      Takes 30 mins + roll out time which should take 20 mins or so…

      In a medium side bowl combine flour and salt… I found it easier to sift the two together… Make a well in the middle of flour add your egg and water… With a fork, beat the egg and water in the middle then slowly combine the flour mix from the sides…. Mix until all is combined. Ok if you have some patches of flour at bottom that won’t mix… Now, lightly dust flour your table or surface and knead the dough for 10 mins! No less no more! Combine in a ball put back in to the bowl you mixed everything with… Cover with a damp tea towel or paper towel… Let it sit for 30mins… No less or more time…. Flour surface again… Cut the dough into 4 pieces roll up into balls. Take one leave out. The immediately place the other three under the damp cloth in the bowl.. I place the cloth, touching the dough so it won’t dry out! Roll out first dough ball as thin and as square as you can flipping the dough from time to time… Dust with flour cut into 9 equal as possible squares… Take food cling (clear) wrap and dust each wonton with flour and place on top of each other. Then wrap.. Don’t squish wonton wrappers… But keep them covered so they don’t dry out…. Repeat for the three remaining balls of dough… Make sure you are keeping the dough covered at all times… Then place into zip lock bag and refrigerate until you need them or freeze them (4-6 months) in freezer safe zip lock bag!

      Make with any recipe that calls for wonton wrappers

      Hope it helps! Enjoy!

  35. Thank you for this Potsticker recipe. I have a friend that lived in Korea for several years and of course loves Korean food. I plan on making this for her and also to make the won ton wrappers from scratch using coconut flour.
    Thanks again,

  36. What section of grocery store do I buy won ton wrappers. In the Asian sectional or refrigerated  section. Thanks

  37. ok so are these a version of Gyoza? first had gyoza in college 40 yrs ago lol. i think they were crispy on both sides at japanese restaurant there. and the dipping sauce was different than just soy sauce..something else in the sauce? anyways tysm for posting this- i never wouldve thought they could be easy enough for me to try, but I will now 🙂 also do you have any suggestion for any sub for the cabbage? dont really care for cabbage..just leave it out, and have more of meat filling?, or some other veggie to use instead? tyia

  38. These are awesome! Question about freezing and thawing…once frozen do you need to thaw before cooking? With the original I steamed then pan fried…loved them. Also I think I may have steamed to long (12 min)… suggestions please

  39. I lived in the city for 20 years and had delicious Asian foods everywhere. I moved to a small town in east Texas and I wouldn’t slander the Asian culture by calling what they have here as Chinese food – lol. So I decided to try my hand at it.

    This was the first recipes of yours I have tried and it won’t be the last. These are delicious! Very easy to make…just a bit of time on a Saturday afternoon, popped them in the freezer, a couple minutes to steam (to help thaw them as much as anything) and toast them right up. DELISH! My hubs says I need to make them again. They make enough in one batch we can have them several times with an entree.

    I’d love to hear if you have a sweet and sour sauce recipe. If it’s anything like this it will be a winner. I’m having the devil finding a recipe that doesn’t taste like ketchup. Thanks for sharing your talents with us!

  40. Can’t wait to try these! Any idea how to throw together a tasty sauce to go with it?

    • Erin, the dipping sauce here is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  41. Yumm!! They are making me super hungry. Nice work (:

  42. Chungah, we had a restaurant that we used to order pan fried won ton. We loved them. It looked as if they used cabbage sometimes and broccoli sometimes. Would these be similar.

    Thank you. Love your blog!!

  43. I can’t eat cabbage because of the high K-vitamin content as I am on Warfarin for life. I love potstickers but have only found two recipes for potstickers that don’t have cabbage; both of the are with shrimp. I can’t think of anything to substitute the cabbage with pork. Do you have any ideas, Chung Ah?

  44. Thanks so much for posting this! My Taiwanese mama made these when I was little and hasn’t made them since, so I am super excited to try this recipe. I might even have to adopt this into my family recipes since my mama says she doesn’t remember when I ask her how to make these lol!

  45. I stumbled across your recipe ages ago on Pinterest, Chungah, but my local supermarkets don’t seem to sell wonton wrappers. Last night I bit the bullet and made the wrappers by hand using a separate recipe. These were delicious! Packed full of flavour and healthy goodness! Love them and will definitely be making them again 🙂

  46. Hi! I have been craving pot stickers the last few weeks and as I have been cleaning out my fridge I found ground pork. I didn’t know what to do with it then found your recipe! However, my husband and I don’t like mushrooms. Do you have a suggested substitute or just add more cabbage? Thanks in advance! I am so excited to try these. 

  47. OMG!!! I made these last night and it took a little longer for me because my 3-yr-old kept interrupting me. Plus I was making homemade pretzels at the same time. Because I can never do just one easy thing! Lol… But I was tired and placed them in the oven to cook for like 8-9 mins they came out more crisp like like a perogie but that was my fault. I did use a little less then a teaspoon of siracha because of my stomach and 3-yr-old but it was almost a teaspoon. Lol but they came out amazing!!! I left some for the next day to try and learn how to pan fry or learn how to steam… But I don’t have a bamboo steamer. And the dough my fiance found was American/Mexican dough. And of course the box said egg rolls too… Like what?! But I was like make sure it has these ingredients in the dough!!! And it did… But I want to learn to make my own… And how to shape them pretty like wontons/potstickers/ whatever you wish to call them…

    We all could not get enough! Even my really picky 3-yr-old! We could not stop eating them!!! My fiance was like this has to be on my top 5 list of recipes you find and make! My 3-yr-old said it was his top 2!!! Lol

    My fiance could not wait to make them for lunch today which was just 6 left… Lol and we just split them. When I was done I got upset because I did not have anymore :”( ! Lol

    This is by far better then frozen ones from the grocery store and restaurants! Thank you so much for sharing this!!!! Number 1!!!

    (P.S. ) I very rarely review recipes but I felt like I had too! Because I loved it so much!)

  48. I was wondering because in my geography class we are making foods from different ethnicities and we are making them in a 45 minute period, is this enough time??????????????

  49. I have always wanted to try making these, thanks for the great recipe!

  50. I just made these tonight and my husband and I LOVED them! I accidentally forgot the cabbage but they were still amazing. I filled them pretty full, so I browned them in my big cast iron dutch oven on the stove and covered with the lid after they were cripsy to let the filling cook a little longer in the middle. Perfect, melt in your mouth pork with cripsy outside. For dipping I did a mixture of soy sauce, hoisen, sriacha, brown sugar, garlic, and chili flakes. Had some edamame on the side. Thank you for the amazing recipe!

  51. I can not wait to give these a try!! Always love any recipe I’ve tried off your site. Thanks for sharing.

  52. I am new at cooking Asian food as my husband thinks he doesn’t like it. I want to try the pot stickers. What other food can I serve along with the pot stickers to complement them and make a complete dinner?

  53. My teenage son made these for us today and they were delicious! There was a lot of filling left over as well as some wrappers, so we will fill them and freeze them for later. Thank you for  such a tasty, easy to follow recipe. 

  54. One side is fried but the other, supple and moist. Are they steamed a few minutes too?  I’ve made these before but they come apart during frying. Frustrating. I love Dim Sum & hot chili oil which I make too.  Your presentation is beautiful. Almost too pretty to eat!

  55. While mine were not as pretty as yours, they were so yummy!! I could not find pork at my grocery so I used ground turkey. They were just as yummy! Thank you!!

  56. I guess they would not be considered potstickers anymore but has anyone tried baking these? Also if they are frozen they would need to thaw before cooking right? 

  57. I had some of these potstickers in my freezer and they accidently thawed out. How long can they stay in the fridge before they must be cooked?

    • As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  58. I almost forgot. The way I cook the frozen potstickers is to put a little oil in the frying pan, add the potstickers and then add about a half or so cup of water, bring it to a boil, put the top on it and cook them on medium heat for 9 minutes. They are golden brown on the bottom and the tops are steamed and wonderful!

  59. I’m going to make these today with some of my homegrown pasture-raised pork, my own organic cabbage, green onion, garlic and foraged mushrooms. The frozen ones in the store have been my guilty pleasure for a couple of years. Now I will make my own and freeze a bunch for late evening snacks!

  60. After freezing, how do you reheat these? Do you defrost?

  61. can I make these and cook and eat the following day? I know refrigerating them raw would make them soggy but if they are completely cooked and want to eat next day would they survive that? Please advise as they would be a fathers day surprise so would need to make the day before.

  62. The recipe says to fry for 2-3 minutes per side, but it looks like you’ve only fried the bottom? What is the other side?

  63. I don’t know if my burner was too hot but when I pan fried my potstickers to golden brown as instructed, the inside meat was still pink. I ended up browning the filling and then stuffing the potstickers. Put those one on the freezer so we’ll see how they turn out. 

  64. What is the recipe to the dipping sauce you used

    • Michael, the dipping sauce is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  65. If I wanted to steam them without frying, how long would you suggest? I have had potstickers both ways and prefer mine steamed. Thanks

    • I recommend that they are steamed for at least 3-4 minutes, but please use your best judgement to ensure that the potstickers are fully cooked through.

  66. I want to know if i can try this filling with puff pastry and if so will i need to brown my meat a little before. 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  67. You don’t steam them for 2 minutes after the bottom is browned?  I bought all the stuff, but I am using square wonton wraps because I couldn’t get down to the Asian Market.  Every other  recipe I find is to cook until browned bottom, then add water or chicken broth and close lid and steam for 2 minutes.  How come this one skips that step with pork?  LOL I want to make these tomorrow!  

    • Diana, please feel free to cook this according to your preferences. Isn’t that the beauty of home cooking?

      • Thank you for responding.  Since then I did make the recipe and froze my first 2 dozen.  the ones I wanted to eat I cooked with a little mushroom water (I soaked dry shiitakes) as the steam for the last minute.  

        I have a question about this time.  I want to fill the rest, most for the freezer, but I want to keep some fresh for later tonight without freezing them.  Will they stand up to something so they don’t get mushy or dry?

        • Unfortunately, I cannot answer this with certainty as I have actually never tried refrigerating them! As always, please use your best judgment for storing and reheating.

  68. Hi! What a super recipe for the ever so loved potstickers/dumplings. I have come to learn that when cooking potstickers for myself, I do as you indicate as to heat the oil and fry but then about 1.5 minutes before the indicated time, I raise the lid on my electric skillet and add 1/8 cup of cold water to the heated skillet and replace the lid promptly. What this does is actually steam cook but keeps them crispy too. Just be sure your edges are crispy like you want them and then steam them the rest of the cooking time. They turn out absolutely amazing for me like this and it doesn’t matter what I fill them with, the pork is cooked/tenderly, shrimp perfect not rubbery and chicken too! P.S. It’s next to impossible to find anything Asian in rural Kentucky, thank you for sharing this and many of  your others too!

  69. Can I microwave these if they are currently frozen?  I know that they probably won’t be quite as good (is anything microwaved ever?), but I’m trying to figure out the best way to take these to work for lunch. If they can’t be cooked just in the microwave, how would you recommend cooking for reheating later? Thanks!

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  70. Great recipe. Thanks.  I always read comments and reviews before making something new. I’m a semi homemade kinda person who improvises ALOT.  I didn’t have pork or shrimp, we do keep buffalo and venison around because they are so healthy so I made a half batch of each. Being these meats have hardly no fat I beat an egg and added a tablespoon or two of oatmeal to the egg and let it rest while I got the rest of my ingredients ready then added the egg oatmeal to the mixture,  mine turned out perfectly moist. I sent my husband to the store and me messed up and brought home potsticker wrappers. SCORE! We don’t like all the extra wrapper on ours so I was going to cut all my eggroll wrappers with a cookie cutter so the wrappers would shape nicer.  Next substitute I accidentally scored on was when I went to make mine I realized I was almost out of soysauce so I opened a jar of hoisen sauce that’s been sitting in my cupboard. I added some water to it to thin it then poured it over my potsticker.  My husband asks for these alot! The hoisen sauce was a perfectly flavored ending..  If you try the egg oatmeat trick with other meats, I suggest you keep mental notes of how much oatmeal you use, as you may choose to use more or less with your next batch, just depends on how moist you want your meat to be.  My husband hates cabbage so I can’t rely on the cabbage for moisture.  

  71. What kind of dipping sauce can be made for these ?

    • Elvira, the dipping sauce here is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  72. This may be a dumb question, but do you think these can  be made per directions and then put into a crockpot to reheat? I would love to make something like this for a potluck, but I’m not sure if they would reheat well and the only option for reheating is a crockpot. Thanks! 

    • Unfortunately, without having tried this myself, I cannot really say with certainty. As always, please use your best judgment.

  73. Sounds delicious, but frying both sides makes these fried dumplings,  Potstickers are folded differently, and fried on the bottom, then water is added and they are covered, to steam  the tops,  and fried again to make the bottom crispy.  Just sayin’.

    • Michelle, potstickers can actually be boiled, steamed or pan fried to your desired preferences, and can be folded anyway your heart desires. Just sayin’. Isn’t that the beauty of home cooking? 🙂

  74. Besides the fact that your potstickers photography is amazing, the potsickers recipe is on point. It’s very delicious and I’m grateful that you shared this post. Would love to treat my Los Angeles friends with your delicious potstickers recipe. Thank you! 

  75. I just finished making these and they are delicious. My only problem was with the cabbage. It says to slice it thin, which I did, but it left it in rather large slices. I cut up what I could because I had already mixed everything together. I think next time, and there will be a next time, I will slice and then chop roughly so the pieces are smaller. Thank you for the recipe.

  76. Love, love, love this recipe! Have made these pot stickers several times and everyone loves them and can’t get enough. My daughter who is now 9 absolutely gobbles them up. I am making them again today and my daughter is home from school so I asked her to help. She had no idea that she had been eating vegetables – that’s how delicious these are. Damn delicious!

  77. Just made these yesterday and they were fabulous! I used Napa cabbage and added celery and water chestnuts. Really Damndelicious. I’ve really enjoyed every recipe of yours that I’ve tried and look forward to your emails!

  78. I found this on Pinterest! I made these tonight and my family loved them!

  79. May i use ground turkey n is ginger an absolute must

    • Yes, ground turkey can be substituted, and please feel free to omit the ginger to suit your taste preferences.

  80. I have just made a batch of these pot stickers and they recieved a rave review
    from all family members. I can see this recipe will become a regular in our house,
    This was my very first attempt at pot stickers and found the recipe very user friendly.

  81. I made these potsickers last night and followed the cooking directions as posted, but the ground pork inside each sticker was still quite pink looking when they were done. I went ahead and ate quite a few before I got worried and tossed them. I’ve read every comment posted up to this point and see that they should be plenty cooked through after just pan frying them, but I’m quite concerned. I have several dozen in the freezer yet; what color should the ground pork inside of the potstickers be when they’re ready and safe to eat? Thanks!

    • The pork should certainly not be pink prior to consuming. Perhaps you did not cook them long enough? I also worry that your heat source may have been set too low.

  82. Is there another dipping sauce that also uses soy sauce. Ifso can you post the ingredients

    • The dipping sauce here is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  83. This is the first time I ever made my own potstickers. I used ground chicken instead of pork. Very yummy!!!!! Thank you for the recipe Chungah!!!!

  84. First time potsticker maker!!!! These were so delicious! My family ate every last one. Thank you for the recipe! It’s a keeper!!!

  85. I used to make Trader Joe’s potstickers all the time for my family, but since I’ve been staying here in Ohio, there isn’t one located nearby. I decided to try my hand at making these for dinner tonight.
    Everything was perfect, except for the time it took to make them.
    I definitely was not aware how long it took for preparation. I would venture to guess that it ran close to an hour to make and fry 13 potstickers. I waited until after our dinner to finish filling and folding the rest of the recipe to load onto cookie sheets for freezing.
    This recipe is definitely a winner!! I’m excited to experiment with a few different dipping sauces when I have the time, since all I need to do now is pop them out of the freezer and into a frying pan the next time we want to enjoy them for a meal.

  86. These were very good! I used turkey since that’s what I had. Im not sure if you used pre-shredded cabbage.. I did not and some of my pieces poked through the wrap. I’ll have to make sure to cut it down smaller next time. For cooking, I cooked them on their sides (per the “2-3 minutes on each side” direction) though your picture looks like you just cooked it on the bottom. Did I miss understand something?

  87. Hi,
    Your potstickers look amazing and I’m super excited to try therm. One question though… I don’t care for mushrooms. What do you suggest I substitue them with?

  88. Do you have the nutritional information for this? I wanted to figure out how many Weight Watchers points a serving is. Looks yummy – can’t wait to try!

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  89. Can I use bok choy instead of cabbage?

  90. Thank you for this recipe! My son is a picky eater but for some reason he loves potstickers. Today is his 8th Birthday and he has been asking to make these at home so we finally did. They were wonderful! Honestly don’t need dipping sauce with them. I love that it makes a few batches at once. On another note we have made around 20 of your recipes so far and all of them are fantastic! Thanks again and we are looking forward to the next recipe!

  91. Hi! These look great and I’d love to make them for my partner for dinner tonight – just wondering what you would normally serve them with? Thanks 🙂

  92. Can you please post your vegetarian version of these, I would like to try both ! Thank you !

    • Terri, I actually do not have a vegetarian recipe written up at this time, but please feel free to substitute tofu and/or noodles for the pork.

  93. Can you boil them or do they have to be pan fried?

  94. Made today and they were easy and yummy. Thank you for recipe.

  95. Thank you so very much for this post. We’ve made these twice. This last time I doubled the recipe and froze half, which I am going to cook tonight! We added in some shredded carrot which was delicious. This recipe is much easier than one would speculate. I want to buy one of those 1/2″ or 1″ cooking scoops for next time in order to set up an assembly line of potstickers. We can make them even quicker. Thank you, thank you, thank you!

  96. These look amazing! I am going to try and make them tonight. When I went to the grocery store, they were out of green cabbage, so I purchased red cabbage. Do you think that will make a terribly huge difference?

  97. Made these tonight as my first attempt at making ‘dumplings’. They were delicious!!! I followed recipe exactly except used regular button mushrooms as shitakes were very expensive at my local grocers and it is right after Christmas afterall (bills!!). I also could only find square wrappers, but a quick internet search showed me some different wrapping methods and I used the nurse’s hat one which made them pretty (well once I got the hang of it). I also was little worried about filling being cooked but I also wanted to experiment so I steamed some ( put water in a pot, used a metal streamer lined with cabbage leaves and the lid of the pot over it all as I didn’t actually own a steamer), and fried some. My preference was for steamed but kids and hubby liked both equally. I had enough to freeze some for another day 🙂 Very delicious!

  98. Used to make these and freeze all yhe time! Can’t wait to do it again. Thanks.

  99. How many potstickers are considered a serving?

    • That really depends if you are serving this as an appetizer or entree and/or how hungry your guests are! But I figure about 4-5 potstickers per serving would be suffice as an appetizer.

  100. Do you think these would dry out if I made them a day ahead and leave them in the refrigerator? Should I cover them with damp towels?

    • Unfortunately, I cannot answer this with certainty as I have never tried placing these in the fridge a day ahead. I actually did accidentally leave these in the fridge in an airtight container for a couple of hours and they were ruined so I definitely advise against that!

  101. I make my own wrappers it quite easy. Just plain flour water a tablespoon oil and salt. My pot stickers don’t look as perfect but taste delicious .

  102. Love Love all your recipes I have tried. My question is if you use regular wonton wrappers which are square how do you get the rounded look in a dumpling. I get doing the half moon but it seems I get a pointed tip at the top. Thanks!

    • I just saw you use rounded wonton wrappers (which I thought you would have to use), they don’t have that available where I am at.

      • When I can’t find round wrappers, I actually just use the square wrappers and cut them into rounds using a biscuit cutter.

  103. I was wondering if I could use some sambal oelek instead of Sriracha?

  104. I made this recipe and it was absolutely delicious! Do you have any suggestions on making this recipe vegetarian friendly?

  105. Chung-Ah,

    This was such a great recipe for a first attempt at pot stickers. I did however steam them in a pot on top of parchment. My only issue was that the filling gets “hard” after ive steamed them. When I have had pot stickers in the restaurant, they’re more melt in your mouth. Could you suggest a proper time length to steam the dumplings?

    • It is really best to steam on cabbage leaves or a steaming apparatus rather than parchment paper. And steamed dumplings can take anywhere from 3-4 minutes, or more, as needed. Hope that helps!

  106. I made these and there were a huge hit with my whole family. The kids ate them for breakfast. 🙂
    I did have a problem though…taking them from the freezer to the fridge and then cooking. I took some out of the freezer to defrost in the fridge to cook that night. When I got them out of the fridge, the wrappers were mushy and stuck together. They cooked up well and got nice and crispy, but there were torn up.
    Am I supposed to go right from freezer to pan?

    Thanks. I love your recipes!

  107. I have been making these almost every week since you posted the recipe! Everyone in my family loves them. They make a great snack, side dish, or appetizer for the big game. Thanks so much!

  108. Chung-Ah, these were amazing! I altered the filling a little bit based on what was available in the kitchen and added a few spices to satisfy my Indian palate 🙂 I used ground turkey for the meat, used soyaki (soy sauce + teriyaki) instead of hoisin sauce and added a few crushed dried red chillies along with 2 teaspoons of coriander powder to the rest of your ingredients. I can’t wait until my husband tried them out tonight!

  109. This recipe makes more potstickers than I need. I was wondering if I could add a egg and some Panko to the chicken mixture and make chicken patties from the rest of the recipe not used in the potstickers

    • I’ve never tried that myself but I don’t see why this wouldn’t work. It would be a great way to repurpose leftovers!

  110. I have a question, do u have to turn them when they are cooking? In your pictures it looks like you didn’t turn them, as if they cooked standing up?

  111. Is ground pork the same as pork sausage?

  112. I have only been able to find rectangular shaped won ton wrappers in our local grocery. Would I be better off looking at a more Asian cuisine specific grocery? I just can’t imagine square potstickers or having to cut each wrapper into a circle first! Lol!! I’m anxious to try these out!

  113. I was wondering what the sauce is called for dipping and if you have a recipe for it?

    • I use soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  114. Friday when I got home from work my two daughters (ages 12 and 15) had put these potstickers together. These were delicious and very easy to make. Definitely adding these to our recipe book. Thanks a bunch.

  115. OMG, made these tonight!! Awesome!! I had to give up eating out Asian due to soy allergy, but I skipped the hoisin sauce, and skipped the dipping sauce. Amazing, I don’t feel like I am missing out anymore!! Thank you so much!!

  116. What brand of won ton wrappers do you recommend?

  117. I wonder what the history of the name potsticker is. I’ve never heard it before. We Brits call these dumplings, same as the lovely traditional flour and water dumplings in a traditional English stew.

    • Hi Pete, I have been cooking potstickers for a few years now so not as experienced as Chung-Ah. I was taught to fry them with a little bit of oil in a pan for a few minutes at which time they stick to the pot. Then I add about a quarter of a cup of water put the lid on and steam for a few minutes at which time the steaming process cooks them through. The water should be evaporated by now I take them off the heat let them sit for a minute then give the pan a good shake and this releases them from the bottom of the pan. I was told this is why they are called potstickers, how true it is I don’t know, but it sounds good to me. Our family love making and eating potstickers I hope you enjoy yours.

      • Catherine, I’ve always made mine the same way.  Potstickers stick to the pot as you fry them in a bit of oil for two minutes. Then I add liquid (I use chicken broth) and put a lid on the pan.  As they steam for a minute or two, they come loose.   My family just loves them!  They’re worth the little bit of effort.  BTW- I’m not as talented as Chungah when it comes to the beautiful little gathers on the edges!  I just fold the little squares in half and we have triangle shaped potstickers.  They’re not as pretty, but they still taste great!

  118. I know you recommend pan frying, but if we wanted to steam them after they have been frozen, how long do you recommend they be steamed? I am not sure how much more cooking time is needed to thoroughly cook the pork mixture in the pot sticker when it is frozen. Also, if steaming and panpose frying, am I correct in assuming you steam first and then pan fry?

    • Michell, when steam-pan frying, you would pan fry first, and then steam until fully cooked through. You will have to add a little more time when steaming at a frozen state. I recommend that they are steamed for at least 3-4 minutes, but please use your best judgement to ensure that the potstickers are fully cooked through. Cooking time can range quite a bit depending on how much filling is in each of the wrappers.

      • I was wondering what the recipe was for the dipping sauce? Maybe I missed it somewhere, but please point me in the right direction!!

        • Jonique, the dipping sauce is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

    • Michell, the worry about under cooked pork isn’t what it used to be as the way pigs are raised has changed dramatically. While I’m not encouraging anyone to under cook pork, the dangers of yester year have diminished greatly.

  119. We had Chinese Take out yesterday and I said to hubs we need to make pot stickers! So happy I found your recipe! Pinning to make <3 Nettie from Moore or Less Cooking Food Blog

  120. I have not yet tried your recipe, however, it is very similar to other recipes we have been making lately. To answer a few questions from some of your other posters, what we have found that works well when cooking these, is to first off find yourself a good non-stick fry pan, one that you can also find a good tight fitting lid, maybe from another pot as we did. Then add the tablespoon or two for frying in and once it comes to a shimmer over med-med-high heat, add your potstickers in bottom side down, arranged in like a bicycle spoke as tightly as you can around the outside edge of the pan, set a timer and heat these for 2-3 mins, then add 1/4 cup of water to pan after frying, immediately cover with lid, turn down to medium heat and cook about 3 mins longer, remove lid, we generally now turn these on their back side, and continue cooking uncovered until the water is completely gone, about 2 more mins. We have found these to be delicious. We have experimented with several dipping sauces, as we find the straight soy to be toooo salty. We generally enjoy our with more of a sweet/sour/salty taste, so we keep experimenting with dipping sauce recipes. I hope this helps other posters, who may have been questioning the doneness of the pork, this method should leave them feeling much better about the cooking time, although I am sure your recipe itself is quite delicious.

    My girlfriend Debbie and I have made these for the past six months, and we generally make up at least a double batch, around 60+ wrappers each time. We had to go to the asian market in our town to find the proper round pot sticker wrappers. They were frozen, but also they were a little thicker than the square wonton wrappers you find in the refrigerated section of our local grocery story. Trust me, they are worth finding. Thaw them in your refrigerator or on the countertop, if you are in a hurry. Always make sure that you keep a dampened papertowel over the exposed wrappers, while making your dumplings, so that they do not dry out. When sealing these, if water along the edge has not proven effective for some of you, try a little eggwash, one egg beaten with about 2 tablspoons of water, dip your finger or a small brush in to get the edges before sealing. I found a great website for making the dumplings with the creases, and my girlfriend has become quite the little expert. http://www.steamykitchen.com/718-potstickers.html Make sure to use a silpat mat on the bottom of the sheet pan when making these, or something similar, like wax paper, so that they do not stick when freezing. Place as many as you can on the sheet pan without touching, then freeze for a couple of hours before storing them in freezer containers. This way the dumplings will not stick together.

  121. Just made these tonight and they were fantastic. My fiance and his cousin devoured them within minutes 🙂 Thank you for the recipe!

  122. Made these last night and they were amazing!!!! We had them with your orange chicken recipe (also AMAZING!!!). We will definitely be having them both again!! Thanks for the great recipes!!

  123. Can I make the filling and wrap these ahead of time? I’d like to get that done during nap time and keep them in the fridge and then fry them up right before dinner. I don’t want then to get soggy. What do you think?

    • Unfortunately, making them ahead of time and refrigerating will result in sogginess. It is best to freeze and thaw as needed if you would like to make them ahead of time.

  124. Made these today! Wow, they were scrumptious!

  125. I am going to try this delicious looking recipe, but I need to clarify something. It says to fry a couple minutes a side, but the picture looks like its just fried on the bottom. I would just like to know before I start. Your answer would be greatly appreciated. Thanks

    • Ruben, the directions are correct. These should be fried on both sides. You could alternatively fry on the bottom only and steam for several minutes as well.

  126. What is hoisin? And where might I find it?

  127. Made these tonight with my husband. They turned out really good, but we ended up having to steam them first before frying them, other wise the pork was not cooking all the way through. Had plenty of leftovers to freeze, looking forward to cooking them again.

    • I’m so glad you had a chance to make this! As for steam-frying them, you can always fry them for a bit longer at lower heat to make sure the pork is cooked through – that’s how we prepare them. I’m not entirely a fan of the steaming method!

  128. Just bought most of the ingredients to make these. I love restaurant pot stickers so heck might as well try making my own. I did have a question is there substitute for the hoison sauce. I can’t seem to find it at Ralph’s lol

    • There really isn’t an appropriate substitute for Hoisin. I recommend visiting an Asian market such as 99 ranch or purchasing it from Amazon.

      • Found it!! I had one last question lol do I chop the ginger’ or grate it? I know it sounds dumb but I’ve never used ginger in anything I’ve made lol

      • Or you can make your own hoisin sauce. Really easy and you probably have the ingredients in your pantry.

  129. I made these tonight for dinner and they were delicious! My husband and two year old loved them. The only thing I did different was add celery, since I had it. Perfect recipe 🙂

  130. I am wondering, do they need to be crispy at all or could I just steam them? How long would you suggest I steam them for?

  131. These are so yummy! I made them tonight and substituted extra mushrooms and chopped red beans for the pork as a vegetarian alternative. Also used square won ton wrappers. Served them up with ice cold Champagne. Damn Delicious!

  132. I have tried and tried to find round wonton wrappers. What can I use???

  133. Hi- When you freeze them do you freeze them raw or do you freeze them after they are frozen?

  134. I don’t eat pork or seafood. What other meat would you recommend I use? I am concerned chicken may be too dry. Thanks!

  135. You are an artist!

    Your web-site and recipes are such a wonderful discovery.

    Thanks. Bill

  136. Made them today. Delicious. Cook up great as per your instructions. Will try to freeze half and cook later. Thanks

  137. What is in the dipping sauce?

  138. Could these be frozen before or after cooking?

  139. These potstickers look SO delicious!! My mouth is watering over these photos

  140. I am allergic to mushrooms but have been looking for a good potsticker recipe. What would you suggest using in place of the mushrooms?

    • You can substitute tofu or a different kind of vegetable. Just be sure to dice it before mixing it in the pork mixture.

  141. These look so delicious! Just one question – have you tried substituting rice paper for the won ton wrappers? I have to eat gluten free yet so want to try these. Thanks!

  142. Oh my goodness! These look amazing!! I cannot wait to give these a try. This is my first time stopping by your blog, and I love your posts and design. I’m excited to be following along on your social media now.

  143. Your pot stickers look amazing! I have 2 questions:
    1. Is the pork cooked before you place in the wrapper and
    2. Do you have a recipe for a dipping sauce.
    I’m going to make these this week. Thanks for sharing!

    • No, as the recipe indicates, it is not necessary to cook the pork mixture before wrapping. As for a dipping sauce, I use soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

      • Well I made them and the filling is outstanding! But, my won tons fell apart. what did I do wrong? Tonight I am using the filling recipe to make egg rolls. I am cooking the pork though. I will let you know how it turns out. My husband is still bragging on how good they were even though they fell apart! Thanks again for the recipe!!

        • Susan, it’s really difficult for me to answer what exactly went wrong as I was not in the kitchen with you. Your wrappers may have had too much filling inside, causing them to pop open, or they may have not been sealed completely.

          Either way, I am so happy to hear that both you and your husband enjoyed these!

  144. Do you cook the pork before putting it in the wrappers or is the cooking done after its assembled?

  145. How long do they stay good in the freezer?

  146. They look delicious. My husband loves potstickers, but I am not so great at cooking.. They look pretty easy though, so maybe I will try them out. I would be concerned with the filling not cooking through though. 🙁

  147. Made these tonight and they were delicious! Hit with the family, especially my picky 8 year old.

  148. This is going to be happening in my kitchen this evening!
    I went to 3 different stores and could find no round won ton wrappers. So I bought the small square ones and will use a round cookie cutter to trim them before filling.
    These look delicious! Thank you for sharing!

    • Brandi, I’m so sorry you had such a tough time finding round won ton wrappers. I personally prefer the round ones for presentation purposes but to save yourself some time, you can certainly use the square ones without trimming.

  149. New to cooking Asian food although it is my most favorite food in the world. Want to try these right away but must ask: Do I buy the won ton wrappers frozen? Or, if not, where do I find them in the grocery store? Newer thought about it before. Love your Asian food focused blog. This is my kind of eating. Thanks

  150. So…pan frying will cook the pork mixture inside????

    • Yes, but if you prefer another cooking method, feel free to steam these before pan frying. As I mentioned in the comments above, this is really based on personal preference.

      • Thank you sooo much…if I choose to steam….I can also pan fry right? Love your blog:) Sooo excited…I love to cook for my family…& I have decided no more eating out except every other weekend:) My middle son will be getting married next year….so, time to get thin & save some extra money:)

  151. Want immediately! These look absolutely amazing!!!

  152. I would love to learn to make potstickers. Can you fly to Florida so we can make them together? 😉

  153. Beautiful! I love potstickers but have never tried to make them at home. Put on my list of things to try!

  154. Love this idea! Genius =) can NOT wait to try them out!

  155. Hi Chung Ah- I am Chung Sook. My American name and the one I go by is Susan or Sue. Not real clever, huh? LOL! I am much older than you (58 in April). We have made these for every special occasion as they are always a hit. My mom, whose name is Ok Cha, adjusted a lot of Korean recipes for our American family members and we ended up with deep fried mandu or mondoos. They are still quite delicious, I must say. 🙂 Perhaps sacraligious, but yummy nonetheless. Our dipping sauce also includes a dash of rice vinegar. Thanks for sharing. Your photography is so well done and you have represented this wonderful Korean food in its best light! No pun intended. 😉

  156. These are one of my absolute favorite foods. They look too easy to believe. . .will need to try these soon!

  157. Oh how I LOVE potstickers! And these photos… swoon, girl! I need these in my life.

  158. As soon as I saw the recipe, I went and purchased the items I needed and started making these ridiculously tasty pot stickers however I did use the regular mushrooms which I already had, I don’t know if it makes a huge difference (Chung-Ah?) but they were great. Mike ate them and wanted seconds; for him, a true sign that he likes something. I froze most of them, and will never buy prepackaged pot stickers again!

  159. We used to sit around and wrap potstickers until we had 100 or more…then they’d be devoured in no less than 20 minutes!

  160. These potstickers are just perfect, love the addition of shiitake mushrooms!

  161. Thank you thank you thank you for this recipe! These have been on my cooking bucket list for a while now! 🙂 🙂 🙂

  162. Do these need to be steamed before pan frying?

    • Rose, you can most certainly steam these before pan frying. I personally prefer to pan fry them completely. It is really up to personal preference.

  163. I’ve been following your site for a while and love all of your recipes!
    Made these this afternoon. Delish! My daughter doesn’t enjoy spicy food as much as I do so I substituted 1 tsp Chinese chili/garlic sauce for the garlic and Sriracha, although I would have loved the Srirasha!! They were SO EASY to make. No need to ever buy the frozen ones again. Can’t wait to experiment to fillings.

  164. I’ve never tried to make pot stickers before, but this recipe definitely makes me want to try! Fantastic job 🙂

    Happy Blogging!
    Happy Valley Chow

  165. These look so yummy – can’t wait to try the recipe! One small question though … the 1 teaspoon ginger – is that fresh grated ginger, or dry powdered?
    Thanks in advance – I suspect that I’m going to become a regular here, your blog is great ( and I’m getting hungry already!).

    • Thanks for pointing that out, Nina. I actually just updated the recipe – I recommend using 1 tablespoon freshly grated ginger, or more, to taste.

  166. I love potstickers so much. In fact they are probably the number one craving I have had this entire pregnancy.

    I still need to learn the secret to getting them unstuck properly. 🙂

  167. Those look amazing!!!! How do you make that yummy dipping sauce??

    • Peggy, the dipping sauce is simply soy sauce topped off with Korean chili flakes. If you do not have Korean chili flakes on hand, crushed red pepper flakes would work as a great substitute.

  168. Hi—can you boil or par boil these and then do a quick light browning? . I don’t think I would like the crispyness—LOL

  169. Could you pre-cook the ground pork? With my gas stove I feel like the wrapper might start burning before the insides are safely cooked.

    • You can certainly “pre-cook” the pork but I am concerned that the filling will get overcooked in the process, which may result in a rough texture.

    • I’m definitely not a professional by any means, But I’ve always taken mine out of the freezer and placed them in a pot of “just” boiling water for 8 minutes and then pan fried the bottoms to a light golden brown. This assures that the pork is fully cooked and safe to eat. That’s just me……………

  170. These look amazing! They’re going on the list for next week. Pinned.

  171. My mom and dad have an incredible appreciation for Asian art and food…and growing up, my mom always made homemade potstickers and egg rolls. I remember the assembly line and getting to help – it was like an event! Lol. I make shrimp dumplings all the time now that I have my own house/family. Love these!

  172. Mmm, a potsticker with a crispy bottom gets me every time! These look so perfect and gorgeous – I know mine totally wouldn’t look like that, but this post makes me wanna try. They look amazing! Pinned 🙂

  173. They look so perfect, just like the ones you buy frozen.

  174. My daughter and I love potstickers. This looks like a great way to spend a snowy afternoon and end up with a yummy stash of potstickers in the freezer.

  175. I was just reading this post as my husband looked over my shoulder and said, “Yes, please?” I guess I am making them soon after I investigate a won ton situation in London supermarkets. 🙂

    • @ Julia @ Vikalinka: You wrote: I was just reading this post as my husband looked over my shoulder and said, “Yes, please?” I guess I am making them soon after I investigate a won ton situation in London supermarkets.
      Making your own dumpling wrappers is super easy, just takes some patience and a bit of time. Use a”Hot Water Dough”; After it’s rested, make little balls of dough and place on a sheet pan which has been lightly dusted with Corn Starch, cover with a damp towel; use a small rolling pin to roll super thin circles; proceed with Recipe! Hot Water Dough is exceptionally easy to prepare, it’s simply Hot Water and Flour!

  176. These looks fabulous, and sound so easy to make as well 😀 I bet these bad boys are packed full of flavour, mmm 😀 x

  177. Yours look lovely. Hope mine do. Thank you.

  178. Hi Chung-Ah!
    I really want to try this recipe out, but am I able to switch out the meat with others (like shrimp) and keep the rest of the ingredients? I don’t eat much pork. Thanks so much! I’m really falling in love with your blog!

  179. Beautiful and irresistible, Chung-Ah! I’m wanting some potstickers for Sunday brunch today! Absolutely stunning food styling and photography here. Love, love, love! Pinning!

  180. So gorgeous! The backlit horizontal photo of them all on the baking tray, with the light hitting the tops, stunning. And I am amazing at your chopstick balancing skills. I try to do that with forks and half the time the end up falling over and over! These are just so pretty (and I don’t even eat potstickers but they make me want to!)

  181. Ok..since I’m going to be corresponding with your web side, and your elicit us recipes, I better ask u for once what sriracha really is and where I can find them.

    • Marilita, thank you for your comment. Please refer to the NOTES section at the bottom of the recipe to find the answer to your question.

  182. Is this the same as Siomai? Here in the Philippines we call these dumplings, siomai.

    • Yes, Maria, this is the same as Siomai.

      • Thanks!

      • Question…so the pork will cook in just 4-5 minutes? Or do I need to brown the ground pork? Thanks!

        • There is no need to brown the pork prior to filling the wrappers.

          • Can I substitute the pork for ground turkey or ground beef?

          • You can certainly try substituting ground turkey or ground beef but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish (I have also had readers commenting that the texture was not as tender using something other than ground pork). It is always best to use the ingredients listed in the recipe to obtain the best results possible.

          • who knew?!
            I have made this recipe 3 times now and every time, i browned the pork first! i just did not realize, that i did not need too . It is excellent tho!

      • How do you fry them to be so perfect? I tried to pan fry them with a little vegi oil as per your recipe, but they were nor crispy nor soft on the other side, how much oil do you put? Do you deep fry them?

        • A little bit of oil is all that’s really needed. I do not recommend deep frying.

        • For potstickers, I gently brown in a small amount of oil for 2 minutes, then add a 1/4 cup of broth (chicken) lid, and steam for another two minutes.

          • This is the traditional way, Jason. Done this way, the dumpling is tasty with a carmelized flavor, but the steaming makes it tender as well, Natasha. Broth is not necessary, though. You can also use water.