Potstickers are ground pork dumplings pan-fried until the bottoms crisp up, then steamed through, then crisped again — that two-stage cook is what separates them from boiled dumplings. This recipe makes about 30 dumplings from scratch, filling and all, in just over an hour. They’re substantial enough to serve as a full meal, not just a starter.
What makes this version work
Two things matter most here. First, salting the napa cabbage and draining it for 15 minutes before mixing the filling is non-negotiable — cabbage holds a lot of water, and if you skip this step the filling turns soupy and the wrappers tear during cooking. Press it firmly with paper towels after draining. Second, the cook sequence — fry, then steam with a lid on, then uncover to fry again — is what produces a wrapper that’s simultaneously soft on top and genuinely crispy on the bottom. Rushing the final uncovered fry shortchanges the crust, so let the water fully evaporate before you pull them.
Shopping notes
- Ground pork: Use pork with some fat content — around 80/20 if you can find it labeled. Very lean ground pork produces a dry, tight filling once cooked to the required 160°F (71°C).
- Toasted sesame oil: Regular (untoasted) sesame oil is much milder and won’t give you the same flavor. The label should say toasted or roasted.
- Napa cabbage: Sold in most supermarkets. Green cabbage works in a pinch but is tougher and needs a longer salt-drain.
- MSG: Listed as optional — it does add noticeable savory depth to the filling. A small amount goes a long way.
- White pepper: Don’t substitute black pepper; white pepper has a different heat profile that’s standard in this filling.
Keeping and reheating
Cooked potstickers keep in the fridge for up to 3 days in an airtight container. To reheat, put them back in a lightly oiled skillet over medium heat for 3–4 minutes — this brings the crust back. The microwave works in a pinch but turns the bottoms soft. For freezing, arrange uncooked assembled dumplings on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip bag. Cook from frozen using the same fry-steam-fry method, adding an extra 3–4 minutes to the steaming stage to ensure the pork filling reaches 160°F (71°C) all the way through. Frozen uncooked dumplings keep well for up to 2 months.
Mistakes to avoid
- Overfilling the wrappers: More than about a teaspoon of filling makes sealing difficult and causes blowouts during cooking. The wrapper edge needs a clear margin to pinch closed.
- Lifting the lid too early during steaming: Steam is what cooks the pork through. Opening the lid before the water has mostly evaporated drops the temperature and leaves the filling undercooked. Keep it covered and resist checking.
- Crowding the pan: Potstickers touching each other during the initial fry steam together instead of crisping individually. Work in batches with space between each dumpling.
- Using cold water instead of hot for the dough: Hot water partially hydrates the flour differently, making the dough more pliable and easier to roll thin. Cold water produces a stiffer, harder-to-work dough.
- Skipping the dough rest: The 30-minute rest lets the gluten relax — skip it and the dough springs back every time you try to roll it out. Set a timer and use the time to prep the filling instead.
Pork Potstickers With Ginger & Sesame (From Scratch)
Equipment
Ingredients
Wrapper Ingredients
2 ½ cups all purpose flour (plain flour Australia and UK) - 312g; plain flour in Australia and UK
1 teaspoon salt- 1 cup hot water - 240ml
Filling Ingredients
- 15 medium leaves napa cabbage - about 10 oz / 280g, to yield 1½ cups when processed
- ½ teaspoon salt
1 pound ground pork - 450g; minced pork
2 tablespoons soy sauce - 30ml- 2 tablespoons toasted sesame oil - 30ml
1 tablespoon ginger - (fresh) grated, 15g
¼ teaspoon white pepper
1 teaspoon sugar
4 stalks green onions - scallions, finely minced
2 medium carrots - peeled and shredded
1 clove garlic - minced- ½ teaspoon MSG - optional
For Cooking
3 tablespoons vegetable oil - 45ml, plus extra for subsequent batches
⅓ cup water - 80ml, per batch, for steaming
Instructions
Wrapper Instructions
- Place flour in a large bowl. Slowly add the hot water in a steady stream, mixing with chopsticks or a fork until shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic — it should spring back when poked. Wrap dough in plastic wrap and let rest for 30 minutes.2 1/2 cups all purpose flour (plain flour Australia and UK), 1 teaspoon salt, 1 cup hot water
- When ready, cut dough into small 1-inch pieces. On a floured surface, roll each dough piece into a 3-inch (7.5cm) disk, keeping remaining pieces covered with a damp towel to prevent drying. For perfect circles, use a 3-inch biscuit cutter to trim the edges.
Potsticker Instructions
- To make the filling, begin by pulsing the cabbage leaves in a food processor with 1/2 teaspoon of salt (or finely mincing by hand). You should have 1 1/2 cups when done. Transfer salted cabbage to a colander and let drain for 15 minutes. Press with paper towels to remove any remaining moisture.15 medium leaves napa cabbage, 1/2 teaspoon salt
- In a large bowl, combine pork, soy sauce, sesame oil, ginger, pepper, sugar, scallions, carrots, garlic, MSG (if using), and drained cabbage. Stir to combine.1 pound ground pork, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon ginger, 1/4 teaspoon white pepper, 1 teaspoon sugar, 4 stalks green onions, 2 medium carrots, 1 clove garlic, 1/2 teaspoon MSG
- Fill each wrapper with a tablespoon of meat filling, pressing and sealing the edges closed. Continue until all remaining wrappers have been filled.
- To cook the potstickers, heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Working in small batches, place potstickers in the skillet flat-side down, leaving about 1/2 inch (1cm) between each. Fry undisturbed until the bottoms are golden brown, about 3 to 4 minutes. Carefully add 1/3 cup (80ml) water to the pan — it will splatter, so stand back. Immediately cover with a lid and reduce heat to medium-low. Steam for 5 minutes. Remove the lid and continue cooking until all remaining water evaporates and the bottoms re-crisp, about 1–2 more minutes. The pork filling should reach an internal temperature of 160°F / 71°C — check one dumpling with an instant-read thermometer if unsure.3 tablespoons vegetable oil, 1/3 cup water
- Transfer cooked potstickers to a serving plate. Wipe the skillet clean with paper towels, add another tablespoon of vegetable oil, and repeat the fry-steam-fry process with the next batch.3 tablespoons vegetable oil, 1/3 cup water
Notes
Nutrition
Frequently asked questions
Can I use store-bought dumpling wrappers instead of making the dough?
Yes, store-bought wrappers work fine and cut prep time significantly. Look for round dumpling wrappers (not wonton wrappers, which are thinner and square) — they hold up better to the fry-steam-fry method without tearing.
How do I know the pork filling is fully cooked inside?
Ground pork must reach an internal temperature of 160°F (71°C) — use an instant-read thermometer on one dumpling if you’re unsure. The steaming stage is what does most of this work, so don’t cut it short.
What should I serve with these to make a complete meal?
Steamed rice is the most straightforward option and soaks up the dipping sauce well. A simple cucumber salad dressed with rice vinegar and a little sesame oil adds crunch and rounds out the meal without much extra effort — skip the garnish on the potstickers themselves, not worth the extra dish.
Can I make the filling ahead of time?
Yes, the filling can be mixed and refrigerated up to 24 hours in advance in a covered bowl. This actually helps the flavors come together, and it makes assembly faster on the day you plan to cook.
Try these next
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
