Servings
Font
Back
Potsticker Recipe
5 from 12 votes

Potsticker Recipe

Potstickers are a pan-fried dumpling featuring a savory pork and vegetable filling wrapped in wonton wrappers. This recipe pairs ground pork with cabbage, shiitake mushrooms, scallions, and fresh ginger for layered flavors. The potstickers get pan-fried for a crisp bottom and steamed to tender completion using chicken broth. They come with a ginger dipping sauce enhanced with soy, rice vinegar, sesame oil, and a hint of chili. The texture contrasts between the crispy edges and juicy filling make them an appealing appetizer or appetizer-style meal.

Prep Time
1 hr 30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
Servings: 48 potstickers
Calories: 584 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

For the ginger sauce:
  • 3 tablespoons water hot
  • 2 tablespoons granulated sugar
  • 6 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons ginger peeled and minced (see note 1, fresh
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha
  • 2 cloves garlic minced
  • red chili flakes to taste (see note 2)
For the potstickers:
  • 1 pound ground pork (see note 3)
  • 1 cup green cabbage thinly sliced
  • 3 ounces shiitake mushrooms minced (about 1 cup, see note 4)
  • 2 scallions thinly sliced (about 1/4 cup)
  • 2 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon ginger peeled and minced, fresh
  • 1 tablespoon sesame oil
  • 2 teaspoons mirin (see note 5)
  • 2 cloves garlic minced
  • salt freshly ground
  • black pepper freshly ground
  • 48 wonton wrappers
  • water for brushing the wonton wrappers
  • 4 tablespoons vegetable oil or avocado oil or peanut oil
  • 1 cup chicken broth divided

Instructions

To make the ginger sauce:
    Cup of Yum
  1. In a medium bowl, whisk together hot water and sugar until the sugar is dissolved. Whisk in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to taste (I like 1/2 teaspoon) and set aside.
To make the potstickers:
  1. In a large bowl, add pork, cabbage, mushrooms, scallions, soy sauce, cornstarch, ginger, sesame oil, mirin, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine (I like to use my hands while wearing gloves, but a sturdy spatula works too). You will have about 3 cups of filling.
  2. To test the seasonings in your filling (and important step to be sure it is properly seasoned), scoop a teaspoon-sized ball of filling, flatten into a patty, and fry in a dry skillet until browned, about 2 minutes per side. Taste and add more salt and pepper if desired (I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper, or 1 teaspoon salt and 1/2 teaspoon pepper total). Fry a second teaspoon of filling if you want to double-check your seasonings.
  3. On a clean work surface, arrange 8 wonton wrappers (keep remaining wrappers covered with a damp kitchen towel or paper towel to prevent them from drying out). Brush the edges of each wonton wrapper with water.
  4. Place 1 tablespoon filling in the center of the wrapper (I like to use the OXO small scoop, a #70 portion scoop). Fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Transfer to a plate under the damp kitchen towel while preparing the rest of the potstickers.
  5. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon oil until shimmering. Add 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 2 to 3 minutes.
  6. Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 3 to 4 minutes. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger sauce.

Notes

  • Freeze whole ginger roots and grate as needed for freshness and convenience.
  • Adjust red chili flakes for desired heat or omit for milder taste, especially if serving children.
  • Ground pork can be substituted with turkey, chicken, or beef for variations.
  • Fresh shiitake mushrooms add depth; white button mushrooms offer a milder flavor alternative.
  • If mirin is unavailable, substitute with dry white wine or a mix of rice vinegar and sugar.
  • This recipe produces approximately 48 potstickers, equating to 12 servings with 4 potstickers per person.
  • Store leftovers in the refrigerator for up to 4 days; reheat by pan-steaming with a small amount of water to maintain texture.

Nutrition Information

Serving 4 potstickers Calories 584kcal (29%) Carbohydrates 63g (21%) Protein 18g (36%) Fat 29g (45%) Saturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 28mg (9%) Sodium 2796mg (117%) Potassium 436mg (9%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 383IU (8%) Vitamin C 22mg (24%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 48 potstickers

Amount Per Serving

Calories 584

% Daily Value*

Serving 4 potstickers
Calories 584kcal 29%
Carbohydrates 63g 21%
Protein 18g 36%
Fat 29g 45%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 2796mg 117%
Potassium 436mg 9%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 383IU 8%
Vitamin C 22mg 24%
Calcium 96mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.