Damn Delicious

Pork Potstickers

Pork Potstickers - Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

Pork Potstickers - Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

We have a lot of travel coming up in September. We are going to San Francisco twice in a month! Once with Butters to make the trip to Yosemite, and another trip to follow the Dodgers vs. Giants for their last in-season games.

So with everything going on, my freezer is packed with all of my favorite potstickers – the veggie filled ones, the chicken filled ones, the shrimp filled ones, and now these pork filled ones!

I know. I love a good potsticker.

And these pork filled ones are bomb – from the abundance of green onions and cilantro to the garlic and ginger, the filling is so flavorful and so tender. To top it off, I drizzle some soy sauce, sesame seeds and green onions. The filling is just so stinkin’ perfect, a dipping sauce is not even needed!

Pork Potstickers - Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

Pork Potstickers

Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

25 minutes15 minutes


  • 1 pound ground pork
  • 1 1/4 cups green onions, thinly sliced
  • 1/3 cup finely chopped fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 2 teaspoons sesame oil
  • 32 (3-inch) round wonton wrappers
  • 2 tablespoons canola oil
  • 1/2 teaspoon sesame seeds


  1. In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.*
  2. To assemble the potstickers, 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.*
  3. Heat canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
  4. Serve immediately, garnished with sesame seeds, if desired.


*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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  1. These were outstanding!

  2. I’m going on a pot sticker building binge next weekend. First time ever, and I’ll be doing the various flavor profiles you’ve shared. Question: Any recommendation on what to substitute for mushrooms? I know it will be fine without them but wonder if you or others have suggestions. Thanks much.

  3. Rated 5 out of 5

    OUTSTANDING!!! In another lifetime, I once lived in SF for 25 years and therefore had the privilege of eating any type of authentic cuisine anytime I wanted, my wife and I very much appreciate your recipes. Please keep up the good work, and never tire of doing good! 

    Kind regards,

    D & T

  4. Rated 5 out of 5

    I made these and they turned out great! Do you have a simple dipping sauce recipe for them?

  5. Rated 5 out of 5

    I love potstickers, but have been nervous to make them at home. These are AMAZING!!! My husband and I could not stop eating them. The first batch was a little rough because I had to play with my temp and change to a non-stick pan, but after that, they were perfect! I LOVE ALL YOUR RECIPES!

  6. Rated 5 out of 5

    Easy to make and very delicious.

  7. I love this recipe and have made it many times with a few variations. It’s delicious! However, I think your time estimates are a little short. Even having made this many times, I’ve yet to chop, fold and cook 30 dumplings in under 75 minutes, never mind 40. Either you’re the fastest dumpling folder in the west or you’ve got a team of elves folding with you! 

  8. Would you be able to provide cooking instructions with frozen potstickers? 

  9. Rated 5 out of 5

    These potstickers were a hit across the board! Everyone in my family loved them. I decided to cook them in an air fryer instead of in the skillet. Absolutely delicious  

  10. Rated 5 out of 5

    This was delicious! I have never made potstickers before but these were so easy to make, and so tasty too. Definitely adding this to the dinner recipe rotation.

  11. Rated 5 out of 5

    Made half a batch this afternoon, delicious. Didn’t disappoint our taste buds! Thank you!

  12. Rated 5 out of 5

    Fabulous recipe. The big takeaway is to not be scared to use uncooked pork. One does not have to cook it before hand. Some of the fat in the pork soaks into the wrapper and makes it crispy and brown. the pork fully cooks using the method described.

  13. Rated 5 out of 5

    We have egg allergy in the family, looking for ideas on what we can use in place of the wanton wrapper?

  14. Rated 5 out of 5

    My grocery store only had square wonton wrappers, but they still turned out really delicious. They made a HUGE batch for the two of us (my daughter is 4 and didn’t try one), so I have lots in the freezer. I’m excited to be able to throw a few in to the skillet quickly to round out meals. My husband raved about them. We had them with the ground beef and broccoli recipe, which is a new go-to meal.

    • I used won ton wrappers too, how did you fold them without the half moon shape? I had to just fold similar to won tons!

      • Karin, Here is what I do. I place a small glass of water on the counter and slightly wet the entire wrapper using my finger. Wet it just enough so that it will stick together when folded.

        After adding the filling, fold the wrapper into a triangle then turn the edges over to make a nice pouch. The end result does not look exactly like what one would be served in a Chinese restaurant but it tastes exactly the same.

      • I also only had wonton wrappers, but by putting a few wrappers together at a time, I used scissors to make to make corners round. Worked like a charm and had wonton corners that I fried into crispy bits, too!!

  15. I am about to assemble my potstickers. Though it is listed and actually shown in the photo there is no direction for the Sesame Seeds. Are they to be roasted, or browned then just drizzled onto the potstickers?

  16. This recipe is great! The ONLY thing I added was about a 1/2 cup (a little less) of shredded cabbage.
    MAKE THIS!!!

  17. Made these potstickers and they are indeed Damn Delicious! It was a little time intensive the first batch (and maybe they were not as pretty as they could have been), but definitely easier and faster the next few times. Thank you for a recipe that I will use again and again.

  18. These are AMAZING! It’s impossible to only eat a couple. My husband and I ate the all of them in one night! Highly recommend 

  19. I’m excited to try this recipe. I’ve been making Won Tons and Egg rolls since I was a child. My sons (10 & 12) and I have been making them together for about 6 years now. We make several hundred at a time and freeze them on cookie sheets. Once they are frozen solid we bag them in gallon zip lock bags. We’ve recently added Crab Rangoon as well. On a busy night I can quickly whip up a sweet and sour sauce or another dipping sauce and fry up some of our frozen homemade Won Tons, Egg rolls and Crab Rangoon in my Wok, serve it with a salad and have a quick dinner on the table. I haven’t made pot stickers before, but I’ll give it a shot. If I can buy them frozen at Costco, I can make them and freeze them myself.

  20. My son and I made these this weekend and they were delicious!! So easy and didn’t take us that long at all. I could only find square wonton wrappers but we used a cookie cutter to make the circles. We cooked half and froze half. We already are planning on trying different things and making more. Thank you!!

  21. If you freeze them, do you have to defrost before cooking?

  22. Where can you purchase won ton wrappers? I live in a very small town with basic items. Can you make them?

  23. Your recipes are so awesome!!! Thank you sooooo much for sharing them!!!

  24. We love potstickers, but I’ve always wimped out on making my own.  These look too tasty to pass up.  

  25. They look delicious! Thank you 🙂

  26. I absolutely love potstickers but they take so much time to make! I’m used to living with my family of five too. Now that it’s just me and my bf, maybe I’ll give it another go. Have you tried to steam them? Thanks for sharing!