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4.7 from 18 votes

Potstickers

These homemade Pork Potstickers feature a flavorful pork and cabbage filling. They're pan-fried and steamed to perfection, for golden crispy bottoms and a tender juicy filling. Enjoy them with an easy soy & vinegar dipping sauce as an appetizer or main entree!

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 35 to 40 potstickers
Calories: 105 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

for the potstickers:
  • ½ pound ground pork
  • 1 cup finely chopped cabbage
  • 2 green onions finely chopped
  • 2 cloves garlic minced
  • ½ tablespoon minced ginger
  • 1½ tablespoons rice vinegar
  • ½ tablespoon oyster sauce
  • ½ teaspoon cornstarch plus more for dusting pan
  • ⅛ teaspoon black pepper
  • 1 12-ounce package round potsticker wrappers (35 to 40 wrappers)
  • 2 tablespoons peanut or vegetable oil
  • ⅔ cup low sodium chicken broth
for the dipping sauce:
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 2 teaspoons honey
  • 2 teaspoons Chili garlic sauce
  • 2 teaspoons sesame oil
  • 1 green onion minced
  • 2 teaspoons minced ginger

Instructions

    Cup of Yum
  1. For the potstickers: In a medium bowl, combine the pork, cabbage, green onion, garlic, ginger, rice vinegar, oyster sauce, cornstarch, and black pepper.
  2. Place a rounded teaspoon of pork mixture onto the center of a potsticker wrapper. Have a small bowl of water near and dip your finger into it. Run your wet finger around the outer perimeter of the potsticker wrapper. Place a clean kitchen towel over the package of wrappers to keep them from drying out.
  3. Fold the wrapper over the pork mixture to form a half-moon.
  4. Then make small folds along the curved edge, to form pleats, and press to seal each pleat between your thumb and index finger. Repeat until the curved edge is pleated/sealed.
  5. On a tray dusted with cornstarch (or lined with parchment paper), set finished potsticker down firmly, seam side up, so that it will sit flat. Repeat process until all potstickers are made.
  6. In a large, deep skillet that has a tight-fitting lid, heat 1 tablespoon of oil over medium-high heat. Swirl the oil to evenly coat the bottom of the pan. Add half the potstickers (do not overcrowd - if your pan is not big enough to hold half the potstickers comfortably, then split them into 2 batches instead), seam side up, and cook until bottoms are golden brown, about 3 to 4 minutes. Add 1/3 cup of chicken broth, then reduce heat to low and cover the pan. Cook until potstickers are tender and broth has evaporated, about 6 to 8 minutes.
  7. Remove to serving platter and repeat the cooking process with the remaining potstickers. Serve hot with prepared soy & vinegar dipping sauce, soy sauce, or sweet chili sauce.
  8. For the soy & vinegar dipping sauce: In a small bowl, stir together all dipping sauce ingredients.

Notes

  • Note: Because potstickers can be time consuming to make, I always double the recipe and freeze half of them. To freeze, simply spread potstickers on a pan dusted with cornstarch (or lined with parchment paper), and then cover with foil. Once they are frozen, transfer them to a freezer-safe container. To cook, take them directly from the freezer into the pan, and increase the cooking time by about 2 minutes.

Nutrition Information

Serving 1 Calories 105kcal (5%) Carbohydrates 4g (1%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 19mg (6%) Sodium 366mg (15%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 35to 40 potstickers

Amount Per Serving

Calories 105

% Daily Value*

Serving 1
Calories 105kcal 5%
Carbohydrates 4g 1%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 19mg 6%
Sodium 366mg 15%
Fiber 1g 4%
Sugar 2g 4%

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