Potsticker Recipe
Make Potsticker Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dumpling Filling
Wrappers & Assembly
Cooking
Dipping Sauce
Method
Dumpling Filling
Prepare cabbage
Finely chop the Napa cabbage, sprinkle with a pinch of salt, place in a colander, and let sit 10 minutes. Squeeze out and discard as much liquid as possible; you want the cabbage relatively dry to prevent soggy filling.
Mix filling
In a medium bowl combine the ground pork, squeezed cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix with a spatula or your hands until ingredients are evenly distributed and slightly sticky (about 1–2 minutes). Keep covered in the refrigerator while preparing wrappers.
Wrappers & Assembly
Set up assembly station
Lay out a clean work surface with a small bowl of water for sealing, the filling bowl, and a stack of wrappers. Have a parchment-lined tray or plate to hold finished potstickers.
Portion filling
Spoon about 1 teaspoon to 1 tablespoon of filling (approximately 12–15 g depending on wrapper size) into the center of each wrapper. Adjust portion so wrapper edge can fully close without overfilling.
Seal potstickers — simple pleat
Dip a finger in the water and moisten the edge of the wrapper. Fold wrapper in half to form a semicircle, pressing edges together to seal. To pleat: make 3 small pleats along one half of the edge while pressing to the other half, ensuring a complete seal and no gaps. Repeat until all wrappers are filled. Place finished potstickers on the prepared tray, seam-side up.
Cooking
Pan-fry and steam (potsticker method)
Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers seam-side up in a single layer with a little space between them (work in batches if necessary). Fry 2–3 minutes until bottoms are golden brown and crisp.
Steam to cook through
Carefully add 1/2 cup water to the pan (it will sizzle), immediately cover with a tight-fitting lid, reduce heat to medium-low, and let steam 5–6 minutes until water has mostly evaporated and filling is cooked through (internal temp for pork should reach 71°C / 160°F).
Finish crisping
Remove lid and increase heat to medium-high for 30–60 seconds to evaporate any remaining moisture and re-crisp the bottoms. Transfer potstickers to a platter seam-side down so the crisped bottoms stay intact. Repeat with remaining potstickers and oil as needed.
Dipping Sauce
Mix sauce
In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (optional), 1/2 teaspoon sesame oil, 1/4 teaspoon sugar, and sliced green onion. Taste and adjust vinegar or soy for acidity/saltiness. Serve alongside warm potstickers.