Chinese dumplings, or jiaozi (饺子), have a history that dates back more than 1,800 years, originating from ancient China during the Eastern Han dynasty. Traditionally eaten during Lunar New Year celebrations and family gatherings, jiaozi symbolize wealth, prosperity, and unity because of their resemblance to ancient Chinese silver ingots. These treasured parcels of flavor come in various forms—boiled (shuijiao), steamed (zhengjiao), and pan-fried (guotie). The version we’re highlighting in this recipe—potstickers—are a beloved variation known for their crispy bottoms and tender, juicy filling.
The term “potsticker” comes from the Mandarin word “guotie” (锅贴), which literally means “stuck to the pot.” This name perfectly captures the unique texture and cooking style of these dumplings. They’re seared in a hot pan until a golden crust forms on the bottom, then steamed with a splash of water to cook the filling thoroughly while retaining that delightful crunch on the base. This dual-cooking process is what sets potstickers apart from other dumpling styles and gives them their irresistible bite.
The recipe shared here brings together shrimp and ground pork—a classic combination in Chinese dumpling cuisine—along with finely minced aromatics like ginger, leek, and Chinese chives. These ingredients not only provide umami-rich depth but also represent the balanced layering of flavors that’s central to Chinese culinary philosophy. Bits of black fungus mushrooms and carrots add texture, subtle sweetness, and nutritional value to the stuffing. Light and dark soy sauces, along with rice wine and mirin, infuse the mixture with savory complexity and a touch of sweetness.
Folding dumplings, though a bit of an art, is an essential part of the jiaozi-making experience. It’s often a social or family activity in China, especially around holidays like the Spring Festival, where multiple generations gather to prepare dumplings together, often chatting and exchanging stories as they fold.
What makes these potstickers especially accessible is the use of ready-made dumpling wrappers, saving time and effort while still yielding delicious results. If you’re more ambitious or want to make everything from scratch, you can also make your own dough and roll it out thinly by hand, as the recipe allows.
Cooking them in oil or ghee adds a rich fragrance and helps form that signature crust. Ghee, while not traditionally Chinese, is a wonderfully aromatic fat that won’t burn easily and adds a nutty note to the dumplings. Once fried, the splash of water and covered steaming locks in moisture and cooks the filling gently, producing an irresistibly tender center.
Served with soy-vinegar dipping sauce or a chili-garlic blend, these potstickers can be enjoyed as a snack, appetizer, or main dish. They’re both comforting and satisfying— a showcase of tradition, flavor, and skill packed into a small, golden parcel. Whether you’re a dumpling novice or an experienced cook, this recipe opens the door to experimenting with textures, flavors, and the joy of homemade Chinese food.
Easy Potsticker Chinese Dumplings Jiaozi
Ingredients
1 stick butter - ghee to fry- 1 pack dumpling wrappers - dumpling dough
- 250 grams shrimps
- 250 grams ground pork (minced pork)
- ½ stem leek - finely minced
- 3 centimeters ginger - finely minced
- 2 teaspoons soy sauce - light
- 1 teaspoon soy sauce - dark
- 1 teaspoon rice wine
- 1 teaspoon mirin - sweet rice wine
- 3 dashes sesame oil - toasted
- 1 tablespoon Chinese chives - finely minced
- 1 tablespoon carrot - finely minced
- 1 tablespoon black fungus mushrooms - finely minced
Instructions
- Roll out the dumpling dough as thin as possible and cut rounds out of it.
- Peel and devein the shrimps and mince them with a sharp knife to a smooth paste. Do so with the ground pork and mix shrimps, pork, and all other ingredients together.
- Put about 1 teaspoon of the filling in the middle of the dumpling wrapper and fold it, like shown in the video.
- Use a little bit of cold water to close the dumplings. Heat oil or clarified butter (ghee) in a pan and fry the dumplings until they get a golden crust, then add about 100 ml of water and cover the pan with a lid.
- Steam the dumplings for about 5 minutes or until nearly all water is gone. Open the lid and let the dumplings cook until all water is gone.
- Remove the dumplings carefully; they will stick a bit to the pan, so now You’ll know why they’re called potstickers. Serve them with Chinese dumplings dipping sauce as an appetizer, starter, or just as a delicious snack.
