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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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.
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.
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? 🙂
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!
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.
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!
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!
I found this on Pinterest! I made these tonight and my family loved them!
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.
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.
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.
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.
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!!!!
First time potsticker maker!!!! These were so delicious! My family ate every last one. Thank you for the recipe! It’s a keeper!!!
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.
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?
No, that’s exactly right!
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?
Jodi, you can try adding in some protein such as ground pork, ground chicken, or even tofu.
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.
Can I use bok choy instead of cabbage?
Yes, of course!
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!