Fried Pot Stickers Recipe

This recipe yields crispy, pan-fried potstickers with a savory pork filling. They are first seared in oil and then steamed briefly to finish cooking the filling.

Combine filling

In a large bowl, mix together ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, sugar, salt, and white pepper. Add 2 tablespoons water and mix until the filling is cohesive.

Prepare wrappers

Keep dumpling wrappers covered with a damp towel to prevent drying.

Fill and seal

Place about 1.5 teaspoons of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper in half, and pleat to seal securely, ensuring there are no air pockets.

Fry bottoms

Heat 1-2 tablespoons oil in a large nonstick skillet over medium-high heat. Arrange dumplings in a single layer, bottom-side down, and cook until the bottoms are golden brown, about 2-3 minutes.

Steam to finish

Add 1/4 to 1/2 cup water to the pan and immediately cover to steam the tops of the dumplings until the wrappers are tender and filling is cooked through, about 5-7 minutes.

Uncover and crisp

Remove the lid and cook until all remaining water evaporates and the bottoms re-crisp, about 1-2 minutes. Transfer dumplings to a plate.

Combine sauce

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Adjust to taste.

Serve and enjoy

Serve the potstickers hot with the dipping sauce. Garnish with sliced green onions if desired.