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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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 🙂
We usually serve them as an appetizer.
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.
Can you boil them or do they have to be pan fried?
Yes, you can certainly boil them.
Made today and they were easy and yummy. Thank you for recipe.
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!
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?
The red cabbage is a little thicker texture-wise but it shouldn’t make too much of a difference!
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!
Used to make these and freeze all yhe time! Can’t wait to do it again. Thanks.
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.
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!
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 .
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.
I was wondering if I could use some sambal oelek instead of Sriracha?
Yes, absolutely!
I made this recipe and it was absolutely delicious! Do you have any suggestions on making this recipe vegetarian friendly?
Tofu would be a great vegetarian substitution!
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!
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!
Julie
Julie, did you freeze these on a baking sheet in a single layer prior to transferring them to freezer bags?
Yes, I froze them in one layer. The problem was more that they defrosted mushy and I wasn’t sure if they are supposed to go from freezer to pan.
Julie
Julie, it is best not to defrost.
Okay. Thanks for the replies. I will not defrost next time! 🙂
Julie
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!
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!
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!
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?
Yes, Stephanie, these should be flipped to ensure that the filling is completely cooked through.