Homemade Chinese Potstickers: A Step-by-Step Guide

Ingredients

1/2 pound ground pork
1 cup shredded cabbage
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
36 wonton wrappers
2 tablespoons vegetable oil
1 cup water
2 tablespoons soy sauce, for dipping
1 tablespoon rice vinegar, for dipping
1 teaspoon sesame seeds, for garnish

Steps and instructions

In a large bowl, combine the pork, cabbage, green onions, garlic, soy sauce, sesame oil, ground ginger, and white pepper. Stir until the mixture is well combined.
Lay a wonton wrapper flat on your work surface. Place a spoonful of the pork mixture in the center of the wrapper. Wet the edges of the wrapper with a little water.
Fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal.
Repeat with the remaining wrappers and pork mixture.
Heat the vegetable oil in a large skillet over medium heat. Add the potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Add the water to the skillet, cover, and simmer until the potstickers are cooked through and the water has evaporated, about 7-8 minutes.
Transfer the potstickers to a serving plate. In a small bowl, combine the soy sauce and rice vinegar to create a dipping sauce.
Serve the potstickers with the dipping sauce, garnished with sesame seeds.

Tools for making

Large bowl - For mixing the pork filling.
Skillet - To cook the potstickers.
Spoon - For spooning the pork mixture onto the wonton wrappers.
Brush or fingers - To wet the edges of the wonton wrappers with water.
Spatula - To flip and transfer the potstickers while cooking.
Plate - For serving the cooked potstickers.
Small bowl - To mix the soy sauce and rice vinegar for the dipping sauce.

Recipe variations

Vegetarian option: Replace the ground pork with a mixture of finely chopped mushrooms, tofu, or textured vegetable protein (TVP).
Shrimp filling: Substitute the ground pork with cooked and finely chopped shrimp.
Chicken filling: Replace the ground pork with ground chicken.
Beef filling: Use ground beef instead of pork.
Spicy variation: Add some chili flakes or Sriracha sauce to the filling mixture for a kick of heat.
Different vegetables: Experiment with different vegetables such as carrots, bell peppers, or water chestnuts in the filling.
Gluten-free option: Use gluten-free wonton wrappers or make your own gluten-free dough using alternative flours like rice flour or tapioca flour.
Different dipping sauces: Try different sauces like sweet chili sauce, hoisin sauce, or a garlic-ginger sauce.
Baked potstickers: Instead of pan-frying, brush the potstickers with oil and bake them in the oven until golden and crisp.

Recipe overview

This recipe will guide you through the steps of making homemade Potstickers, a type of delicious and filling Chinese dumpling. These Potstickers are filled with a flavorful mixture of ground pork, cabbage, and seasonings, then pan-fried to golden perfection. The process involves filling wonton wrappers, sealing them into a half-moon shape, and then pan-frying and steaming them to achieve a crispy bottom and tender top. Served with a simple yet tasty soy-vinegar dipping sauce and a sprinkle of sesame seeds, these Potstickers are sure to impress at your next meal. Enjoy the process and the tasty results!

Common questions

Can I use a different type of meat instead of ground pork? Yes, you can substitute ground pork with ground chicken, beef, or even tofu for a vegetarian option.
Can I make the potstickers in advance and freeze them? Absolutely! After assembling the potstickers, place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag or container for long-term storage. When ready to cook, simply follow the cooking instructions, adding a few extra minutes to the cooking time.
What can I serve with potstickers? Potstickers are often served as an appetizer or part of a meal. They pair well with a dipping sauce made of soy sauce, rice vinegar, and sesame oil. Additionally, you can serve them with a side of steamed rice and stir-fried vegetables for a complete meal.
Can I steam the potstickers instead of pan-frying them? Yes, if you prefer a steamed version, you can steam the potstickers by placing them on a steamer basket lined with parchment paper. Steam for about 6-8 minutes until cooked through. However, the pan-fried method gives the potstickers a crispier texture.
Can I reheat leftover potstickers? Yes, you can reheat leftover potstickers. The best way is to pan-fry them in a little oil over medium heat until heated through and crispy again.

Serving dishes and utensils

Skillet - A large skillet is needed for frying the potstickers.
Spatula - A spatula is useful for flipping and turning the potstickers while cooking.
Bowl - A large bowl is needed for mixing the pork mixture.
Spoons - Both a regular spoon and a tablespoon are useful for measuring and mixing ingredients.
Knife - A knife is needed for mincing the garlic and chopping the green onions.
Work Surface - A clean work surface is needed for assembling the potstickers.
Plate - A plate is used for serving the cooked potstickers.
Small Bowl - A small bowl is needed for mixing the soy sauce and rice vinegar for the dipping sauce.

Origin stories

Potstickers, also known as "guotie" in Mandarin, have a storied history dating back to the Eastern Han dynasty, around 200 A.D. They were reportedly invented by a chef in China's Imperial Court, who accidentally left a batch of dumplings over the stove for too long, causing the bottoms to become crispy. Rather than discard them, the chef cleverly declared them a new dish. The term "guotie," which literally translates to "wok stick," was coined, paying homage to the pot's role in the creation of this delectable accident. Today, potstickers are a beloved staple in Chinese cuisine, enjoyed for their delightful contrast of a soft, steamed top and a crispy, pan-fried bottom.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.