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?!
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?
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So you mix everything and the pork cooks when searing the potstickers in the pan?
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.
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!
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. 🙂
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.
This was so yummy!! You can’t go wrong with using good fresh ingredients. I finely diced Carrots and Chinese Cabbage! So good!
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!
These things were amazing. I convinced my kids to do all the work which made them taste even better. Thanks for sharing.
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
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
Thanks so much for sharing with us, Pat Gray!
How many dumplings does 1 patch make ?
About 36.
Delicious! Boyfriend couldnt get enough! Thanks for the great recipe!
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!
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
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.
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.
Yes, you can do that!
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!
It helps bind the ingredients together, but for certain fillings, you don’t necessarily need it. Hope that helps!
Thanks, Jana! Made these last week and they were a hit with my family.
Can you add carrots
Yes, of course! Shredded carrots would be perfect for these.
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.
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.
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.
Yes, you can absolutely steam these but please note that the recipe lists 2-3 minutes per side (not total), which should be sufficient for the pork to cook through. 🙂