Chinese Potstickers

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Homemade Chinese potstickers with pork scallion filling. You’ll never have to order these dumplings from a restaurant again with this recipe!

Traditional Chinese Potstickers

What was your favorite childhood food and do you still crave it? Well, I used to love eating handfuls of delicious potstickers! Growing up eating Chinese food, at least, four times a week, especially dim sum, it set the tone for my taste buds.

There is something about these handmade moon-shaped dumplings, filled with savory pork and scallion filling, and then dipped in salty and tangy soy and vinegar sauce that made for one of my ultimate comfort foods. I’m excited to share my favorite homemade Chinese potstickers recipe with you, perfect for Chinese New Year!

potsickers on a plate with a serving soy sauce to dip

This Chinese potstickers recipe makes 25-30 dumplings, so you can freeze the ones you don’t cook and have them ready when the next craving hits or if you have guests over! Just follow the same cooking instructions in the recipe, super easy!

If you are looking for a quick and flavorful dipping sauce, I like to mix soy sauce with some Rice Vinegar (add vinegar to soy sauce until you get the tanginess you like, about 1:1). Don’t be afraid to try different fillings, the dough is the perfect dumpling base, so you can get as creative as you like!

chopsticks holding a half eaten potsticker

If you’ve ever told someone that you love to cook, then this recipe is your proof! Making homemade dumplings from scratch requires a little bit of sweat, patience, and finesse.

After kneading the dough for fifteen minutes, you will have worked muscles in your arms and hands you never knew existed! But don’t worry, it’s all worthwhile because as you practice, your perfect potsticker pleats will be gorgeous when steamed and the taste is heavenly!

Once you get the recipe down, make sure to recruit some of your favorite eaters for a dumpling party! It will make the experience, even more, fun and enjoyable!

Why does kneading the dough take so long?

To create the beautiful elastic dough, perfect for rolling and filling potstickers gluten bond formation needs to occur in the mixture. This happens when water hydrates proteins (glutenin and gliadin) in the dough and is mixed. If you don’t add some shear (kneading), the gluten bonds will not form. Kneading will create the elastic and pliable dough you need for shaping the potstickers and holding the meat inside when cooked. So don’t give up and roll those sleeves up!

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Chinese Potstickers

Beautiful and delicious homemade Chinese potsticker recipe with pork scallion filling. You'll never have to order dumplings from a restaurant again!
Pin Print Review
4.7 from 13 votes
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Servings 25 potstickers
Course Appetizer
Cuisine Chinese

Ingredients

Dough

  • 2 cups all-purpose flour
  • teaspoon kosher salt
  • ¾ cups water, boiling
  • 1 tablespoon water, cold

Filling

  • 1 cup ground pork
  • 2 cups napa cabbage, finely shredded and chopped
  • ¼ cup green onion, minced
  • 2 teaspoons ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • ¼ cup chicken stock, or broth
  • 2 teaspoons cornstarch

Potstickers

  • 1 tablespoon vegetable oil, for frying
  • cup water, for steaming potstickers

Instructions 

  • Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.
  • Add 1 tablespoon of cold water to the dough, knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.
  • Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes.
  • Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers.
  • Divide dough into two parts and roll each into a rope 1-inch in diameter and about 12-inches long. Make sure to keep the dough covered with plastic wrap until ready to roll to prevent dough from drying out.
  • Cut rope into 1-inch slices and roll into a ball. Lightly flour if sticky, then flatten and roll out each piece to a 3 ½-inch diameter circle, ⅛-inch thick. If you would like a more symmetrical circle, use a round biscuit cutter.
  • To assemble the dumpling: Place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats.
  • Place potstickers on a tray dusted with flour; keep covered with a cloth.
  • To cook, heat a heavy 10-inch saute pan over medium-high heat until drops of water sprinkled on the pan sizzle and dry up. Add 1 tablespoon of vegetable oil to coat the bottom evenly.
  • Add enough pot stickers to fill the pan, arranging them closely together. Reduce heat to medium and pan-fry for 2 minutes, or until bottoms are lightly browned.
  • Add enough water (about ⅔ cup) to the pan until the potstickers are slightly less than halfway covered. Cover and cook for 6 to 8 minutes or until liquid has evaporated.
  • Remove cover and continue to pan fry until they can be moved around easily. Serve hot.

Equipment

Notes

Recipe adapted from “The International Culinary Schools International Cuisine” Cookbook

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Nutrition Facts
Chinese Potstickers
Amount Per Serving
Calories 78 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 72mg3%
Potassium 67mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 0.4g0%
Protein 3g6%
Vitamin A 250IU5%
Vitamin C 8.3mg10%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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19 Comments Leave a comment or review

  1. Susan V Young says

    Love the recipes, lettuce wraps used chicken or shrimp & some tofu.
    Wonton soup YUMMY!
    Potlickers we need a good dipping sauces.

    • Carl Dehne says

      1 cup white vinegar, syrup from one 20 oz. can of leeches, 1 cup white sugar, 2 tbsp cornstarch, 2 tbsp rice wine, 1 tbsp soy sauce, red food coloring, or ketchup to color, 1 tspn garlic powder dash of sesame oil. Put it in pan and heat until cs thickens.

  2. Jen says

    Do the pot stickers hold up well in the freezer?

    Also, what dipping sauce would you recommended for a sweet and sour preference?

    • Jessica Gavin says

      Yes, they hold up well in the freezer. Freeze them in a parchment paper lined sheet tray and then transfer to a resealable bag so they don’t stick together. I have a sweet and sour sauce recipe on my website!

    • Jessica Gavin says

      Hi Marie- It’s 1 cup of pork. With the rest of the ingredients, the volume increases and you’re only adding in a small amount of filling per dumpling.

  3. Diane Barringer says

    These are listed in the gluten free section, but all purpose flour is mention, as well as developing the gluten by kneading. Can you recommend a particular gluten free flour for best result? I’ve made potstickers successfully before going gluten free, and would like to have best chance at a good result considering the time that goes into making them. Thanks!

  4. Paul says

    Jessica, when you remove them from the freezer do you let them thaw or cook frozen. Thanks! They were delicious!

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