Pork Potstickers are a traditional potsticker recipe with round flour wrappers filled with a pork and cabbage mixture, dipped in a homemade sauce. They are easier to make than you might think, and they taste better than any potstickers you may find at the store. You can even make your own wonton wrappers to use with these potstickers if you feel motivated! To taste all the potsticker flavors in one dish, try my Potsticker Noodle Bowls.
Pork Potstickers
Potstickers, also known as guotie, are dumplings that are fried in a skillet. They were actually a mistake that happened when a chef forgot about his boiling dumplings and they stuck to the bottom of the pot. He served them anyway, and people fell in love with them. The rest is history and potstickers have been a favorite appetizer for hundreds of years. While my version is very American, if you are interested in an authentic option, try Steamy Kitchen’s Chinese Potsticker Dumplings.
I make my potstickers in a skillet to fry as many as I can at one time. You can use a wok, but it is harder to get the potstickers fried as evenly. And, you will not be able to add as many potstickers in the wok as in the skillet.
Easy Potstickers Ingredients
Ground pork: You could also try ground chicken or ground turkey.
Napa cabbage: (also known as Chinese cabbage) If you can’t find napa cabbage, you could substitute it with bok choy or even green cabbage.
Wonton wrappers or Dumpling wrappers: store-bought or make your own wonton wrappers
How to Make Potstickers
It’s easier than you might think to make this appetizer that is known for its crispy, pan-fried bottom, savory filling, and somewhat soft and chewy texture. To get started, make the pork mixture by combining the pork, cabbage, garlic, green onion, ginger, soy sauce, and sesame oil in a large bowl. You do not need to cook the ground pork mixture ahead of time. It will be cooked when fried in the skillet. If you want to double-check the doneness of the potstickers, a meat thermometer should read 165°F when inserted into the potstickers.
How to Wrap a Potsticker
Next, take a wonton wrapper and drop one teaspoon of the pork mixture in the center of the wrapper. Dip your finger into water and rub the water around the edges of the wrapper. This will help seal the potstickers together to hold in the pork mixture. Then, it’s time to fold your wrapper.
Half-Moon Shape
- Fold the wrapper in half, pressing firmly in the center to seal. Continue to press firmly along the exposed edges until the potsticker is sealed completely.
Pleated Edges
- Fold the wrapper in half, pressing firmly with your thumb in the center to seal the top and bottom layer.
- Working from the center to the right side, use your index finger on your opposite hand to lift and fold back the edge of the top layer and then press down firmly with your thumb to seal with the bottom layer.
- Pleat 3-4 times and then repeat on the left side. Each potsticker should have between 6-8 pleats.
No matter how you fold your potstickers, they will be delicious.
How to Fry Potstickers
To fry them, heat oil in a non-stick skillet (this is important!) over medium heat. Place some potstickers in the hot oil and cook them for 2-3 minutes, or until the bottom is nice and crispy. Then, flip over the potstickers, add a tablespoon of water to the skillet, and cover it. Cook the potstickers, covered, for 3-4 minutes. Using a spatula, remove the potstickers from the skillet and place them on a plate. Serve them warm with the dipping sauce or homemade sweet chili sauce.
How to Freeze Potstickers
Potstickers are easy to freeze, so make a few (or a lot) extra to have whenever you crave them. To freeze the potstickers, place them on a parchment-lined baking sheet and put in the freezer. After they are frozen, place them into zipped freezer-safe bags or another sealed freezer-safe container. Remember to label and date the potstickers.
To heat them up again, place the frozen potstickers into a skillet and heat up over medium-high heat for 4-5 minutes. Then, add about 4 tablespoons of water, flip over the potstickers, cover the skillet, and steam over medium heat for about 5 more minutes.
More Appetizers
Pork Potstickers
Ingredients
Potstickers
- 1 pound ground pork
- 1 cup napa cabbage, shredded
- 2 cloves garlic, minced
- 2 stalks green onions, diced
- 1 teaspoon fresh ginger
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 package round wonton wrappers, store-bought or homemade
- 1 tablespoon canola oil
- 1 tablespoon water
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili garlic paste
Instructions
Potstickers
- In a large bowl, combine pork, cabbage, garlic, green onion, ginger, soy sauce, and sesame oil.
- Working one at a time, set a wonton wrapper in the palm of your hand. Drop 1 teaspoon of the filling into the center of the wrapper.
- Fill a small bowl with water. Dip your finger in the water and wet the edges of the wrapper.
- Form the potsticker into your desired shape. For the Half Moon Shape: Fold the wrapper in half, pressing firmly in the center to seal. Continue to press firmly along the exposed edges until the potsticker is sealed completely.For Pleated Edges: Fold the wrapper in half, pressing firmly with your thumb in the center to seal the top and bottom layer. Working from the center to the right side, use your index finger on your opposite hand to lift and fold back the edge of the top layer and then press down firmly with your thumb to seal with the bottom layer. Pleat 3-4 times and then repeat on the left side. Each potsticker should have between 6-8 pleats.
- Heat oil in a non-stick skillet over medium heat. Place potstickers onto hot oil and cook for 2-3 minutes (bottoms should be crispy and golden brown). Flip to the opposite side, add a tablespoon of water, and cover the pan, cook for another 3-4 minutes.
Dipping Sauce
- While potstickers are frying, mix together soy sauce, rice vinegar, and chili paste in a small bowl.
- Serve the potstickers hot with the dipping sauce.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Hi Amanda,
Do you freeze these before or after cooking?
Thank you for the recipe…