Potstickers Recipe

Make the Dough

Place the flour in a mixing bowl. Gradually stir in the boiling water using chopsticks or a wooden spoon until the mixture is shaggy. Add the cold water and knead until a smooth dough forms, about 10 minutes.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large mixing bowl, combine the ground pork, shredded cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined. Cover and refrigerate until ready to use.

Roll the Dough and Fill

Divide the rested dough into 4 pieces. Roll each piece into a log and cut into 1-inch segments. Roll each segment into a thin round disk (about 3-4 inches in diameter).

Place about 1 teaspoon of filling in the center of each wrapper. Fold the dough in half over the filling and pinch the edges to seal, pleating one side as you go to create the signature potsticker shape.

Pan-Fry and Steam

Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Place potstickers flat-side down in the pan without overcrowding. Cook for 2–3 minutes until the bottoms are golden brown.

Carefully pour in 1/4 cup water and immediately cover the pan with a lid. Steam the potstickers for 5–6 minutes or until the water has evaporated and the filling is cooked through. Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.

Repeat the process with the remaining potstickers, adding more oil and water as needed.

Mix the Sauce

In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds (if using). Stir well and serve alongside the potstickers.