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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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!!!
Thanks for sharing with us, Sam!
Hi,
How do you make the sauce?
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes.
Do you use dried shitake or fresh ?
These turned out really great! My folds not so much but they tasted so good, I couldn’t make them fast enough.
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 (:
They’re really yummy pan fried 🙂 Let us know how you like it.
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 .
Keryn
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!
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,
What section of grocery store do I buy won ton wrappers. In the Asian sectional or refrigerated section. Thanks
It depends on the grocery store. I would check the Asian section first. If they don’t have them, you can ask for further assistance.
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
Yes, you can omit and substitute with additional pork/veggies. Hope that helps!
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
No need to thaw prior to cooking!
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!
Hi Julie, I’m so happy you liked this recipe. We do have a sweet and sour sauce with this recipe that you could try out: https://damndelicious.net/2014/01/18/baked-sweet-sour-chicken/. Hope that helps!
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.
Yumm!! They are making me super hungry. Nice work (:
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!!
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?
You can omit as needed! 🙂
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!
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 🙂
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.
Yes, you can omit and add additional vegetables to compensate. Hope that helps!
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!!!
Sam
(P.S. ) I very rarely review recipes but I felt like I had too! Because I loved it so much!)
I use a country sausage fried gravy on mine.
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??????????????
Yes! 🙂
I have always wanted to try making these, thanks for the great recipe!
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!