Potstickers

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This is a classic Potstickers recipe filled with ground pork and pan-fried until the bottoms are crispy. Make a big batch of them and freeze them for later. Serve them alongside my Crispy Rice with Spicy Salmon, Teriyaki Chicken and a beautiful Endive Salad with Orange and Walnuts.

Potstickers on a plate with beer and dipping sauce.

I could eat potstickers all day long. I think they are a universally loved food. If you don’t eat meat or are looking for a vegetarian-friendly option, check out these Vegetarian Carrot Ginger Potstickers or these Spring Vegetable Potstickers.

Potstickers in a bowl with green onions.

What Are Potstickers 

Potstickers are Chinese in origin. They are often times medium-sized dumplings that are typically filled with a mixture of ground pork, cabbage and other flavorings. They are assembled and then first pan-fried, resulting in super crispy bottoms. And then they’re steamed to ensure that they’re cooked all the way through. 

Ingredients You’ll Need for Potstickers

Ingredients in small bowls.
  1. Ground pork
  2. Cabbage
  3. Sesame oil
  4. Scallions
  5. Ginger
  6. Won ton wrappers
Filling being cooked in pan.

How to Make Potstickers 

  1. Cook the filling. Start by cooking up the diced acorn squash, green cabbage and green onions together. This is going to start off super large in volume and cook down quite a bit. The green onions, salt and white pepper, ginger, garlic and sesame oil add some delicious additional flavor. Allow it to cool for about 5 minutes. 
  2. Mix up filling. Add the ground pork to a medium bowl, along with the reserved cabbage and squash mixture and some additional salt. Give it a thorough mix. 
  3. Assemble the potstickers! Take the round potsticker and place it in your hand. Take a teaspoon of the filling and put it in the center of the wrapper. Dip your finger in water and wet the edges of the wrapper with it. This will help seal the wrapper.
  4. Make pleats. Using the thumb and forefinger of hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining wrappers and filling. 
  5. Cook the dumplings. Grab your non-stick skillet (I used the same one I cooked the filling in, I just wiped it clean). Place it over medium-high heat and add a few teaspoons of neutral oil. Place the dumplings in the pan—you’re going to have to do this in batches—and cook them until they’re crispy. About 2 minutes. 
  6. Steam. Then, quickly add a few tablespoons of water to the pan and then immediately cover the dumplings, allowing them to steam for 3 to 4 minutes. 
  7. Remove and then repeat with the remaining dumplings. 
Potstickers on baking sheet, pre-cooked.

Tips and Tricks 

  • You definitely want to make sure the squash is diced up fine enough for it to easily fit in the dumpling. 
  • If the pre-made wrappers you purchased happen to be square (mine were), you can simply use a sharp cookie cutter that’s 3-inches big to cut out circles. 
Potstickers on baking sheet, pre-cooked.

Recipe FAQs

Can you freeze potstickers?

Yes, absolutely! I like to assemble them and then immediately freeze them. Then I like to freeze them for 1 hour and then transfer them to a freezer-safe bag. No need to even defrost them, you can simply cook them from frozen.

What to serve with the potstickers?

I like to whisk up a sauce of 1/4 cup soy sauce, 1 teaspoon chili crisp, 1 teaspoon black vinegar and a pinch of sesame seeds and freshly sliced ginger if I have it.

Potstickers in bowl with green onions on the side.

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5 from 2 votes

Potstickers

Prep: 1 hour 30 minutes
Cook: 15 minutes
Assembly Time: 30 minutes
Total: 2 hours 15 minutes
Servings: 4
Potstickersare steamed and then pan-fried. These potstickers are filled with ground pork,fresh ginger and cabbage; resulting in super flavorful, delicious and perfectly crispy potstickers.

Ingredients 

Potsticker Filling:

  • Neutral oil, (such as avocado, vegetable or grape seed oil)
  • 1/2 cup finely diced acorn squash, (or kobocha squash)
  • 1/2 cup finely chopped green cabbage
  • 2 green onions, trimmed and thinly sliced
  • 1/2 teaspoon white pepper
  • Kosher salt
  • 1 teaspoon chili sauce, (I used Sriracha)
  • 2 tablespoons vinegar, (chinkiang)
  • 1 teaspoon minced ginger, (from about 1/2-inch knob)
  • 2 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 1/2 pound ground pork

Assembly and Dipping Sauce:

  • 30 pot stickers or won ton wrappers
  • 2 tablespoons warm water
  • 1/4 cup soy sauce
  • 1 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions 

To Make the Potsticker Filling;

  • In a large non-stick skillet, set over medium-low heat, add a tablespoon of oil. When the oil is warm, add the diced acorn squash, green onions, green cabbage, white pepper and a few pinches of salt. Cook for about 5 minutes, until softened and until the squash is tender. Add the chili sauce, vinegar, minced ginger, garlic and sesame oil. Cook for an additional minute.
  • Pour the squash mixture into a medium bowl and then add the pork and ½ teaspoon of salt. Mix it up until totally combined, being careful to not smash the squash too much.

To Assemble the Potstickers:

  • Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
  • *NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer

To Make the Dipping Sauce:

  • Whisk together the soy sauce, chili paste, sesame oil and sesame seeds.

To Cook the Potstickers:

  • In a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
  • Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

Notes

Can You Freeze Potstickers 
Yes, absolutely! I like to assemble them and then immediately freeze them. Then I like to freeze them for 1 hour and then transfer them to a freezer-safe bag. No need to even defrost them, you can simply cook them from frozen. 
Tips and Tricks 
  • You definitely want to make sure the squash is diced up fine enough for it to easily fit in the dumpling. 
  • If the pre-made wrappers you purchased happen to be square (mine were), you can simply use a sharp cookie cutter that’s 3-inches big to cut out circles. 

Nutrition

Serving: 4g | Calories: 195kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 886mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dinner
Cuisine: Asian, Chinese
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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4 Comments

  1. 5 stars
    This recipe was so delicious and pretty easy to make. My kid LOVED them! The filling was amazing and not too heavy. We will definitely be making these yummy potstickers again. Thanks Adrianna!