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
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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!
I have tried and tried to find round wonton wrappers. What can I use???
Square won ton wrappers would work great too.
can you show an example of how to fold a square wonton wrapper? This is the frustrating part for me since i find no round wrappers in my store 🙂
Sally, you can fold a square wonton wrapper like a triangle as seen in this crab rangoon recipe.
Hope that helps!
Hi- When you freeze them do you freeze them raw or do you freeze them after they are frozen?
These should be frozen prior to cooking.
I don’t eat pork or seafood. What other meat would you recommend I use? I am concerned chicken may be too dry. Thanks!
I recomend using ground beef or tofu, although the ground beef may be a bit tough.
Maybe I will stick with chicken (ground white meat?) then. Thanks so much!
Gloria, use chicken thighs and you shouldn’t have a problem. Mike
You are an artist!
Your web-site and recipes are such a wonderful discovery.
Thanks. Bill
Made them today. Delicious. Cook up great as per your instructions. Will try to freeze half and cook later. Thanks
What is in the dipping sauce?
I added Korean pepper flakes to the dipping sauce.
Could these be frozen before or after cooking?
These can be frozen prior to cooking. Please refer to the freezing instructions in the post.
These potstickers look SO delicious!! My mouth is watering over these photos
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.
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!
I actually haven’t. You can certainly give it a try – I don’t see why they wouldn’t work!
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.
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!
Do you cook the pork before putting it in the wrappers or is the cooking done after its assembled?
No, as the recipe indicates, it is not necessary to cook the pork mixture before wrapping.
How long do they stay good in the freezer?
They should keep for up to 3 months.
Okay. One more ??…do I have a need to precook any type of meat used or should they be fine no mattet what I use??…
No, Lesa, as the recipe indicates, “precooking” is not necessary.
Thanks so much!! Grocery store bound…will let ya know how they turn out
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. 🙁
Made these tonight and they were delicious! Hit with the family, especially my picky 8 year old.
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.
It was no problem. This was easier than I thought it would be, and we loved them!
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
Kaaren, you can find won ton wrappers in the refrigerated section, generally by the ethnic foods section.
I find the wrappers in the produce sections at stores in Minnesota.
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:)