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    Home > Blog > Appetizers > Potstickers

    Potstickers

    by Jenny Park · Published: Mar 15, 2022 · Modified: Oct 26, 2022

    Jump to Recipe
    A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.
    Potstickers on a platter overhead with potsticker dipping sauce on the side.

    Growing up, homemade Potstickers have always been one of my favorite foods. I remember helping my mom stuff and fold them up before transferring them onto a giant platter. After about an hour, we would have hundreds of potstickers!

    We usually boiled ours up in a broth-based soup with small rice cake discs (the dish in Korean is called mandu-guk). Our Potsticker recipe today is a pan-fried version and is more of a mixed bag of Asian ingredients, but the dipping sauce is very Korean. The reason I love potstickers so much is that the filling is easily customizable and there are several cooking methods for these delicious, savory dumplings.

    This is one of my favorite recipes to make ahead and freeze and I almost always have a bag of potstickers in my freezer ready to go!

    What Are Potstickers?

    Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

    They can be pan fried, which create nice crispy exterior and a juicy interior, but can also be steamed and boiled for an overall soft texture. They are usually accompanied with a soy based dipping sauce.

    How to Make Our Potstickers Recipe

    Ingredients

    Ingredients for making potstickers shot overhead and labeled.

    Process

    Filling

    1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
    Potsticker filling ingredients in a bowl.
    Potsticker filling ingredients in a glass bowl mixed together.

    Assembly and Cooking

    1. Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
    One raw wonton wrapper.
    Potsticker wrapper with an egg wash brushed onto the edge.
    1. Place a heaping tablespoon of filling in the center of the wonton wrapper.
    2. Open your dominant hand, palm side up, and hold fingers together. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
    Potsticker wrapper with filling in the middle.
    Pinching the end of a wonton wrapper to make a potsticker.
    1. To create the pleat pattern, create a curl or mountain with the top of the wonton wrapper.
    2. Press the curve of the wrapper down into the edge.
    The process of folding the wonton wrapper to make a potsticker.
    Pleating a wonton wrapper to make a potsticker.
    1. Repeat until you have pleated almost the entire edge, until you have a small opening in the corner left.
    Potsticker pleating and closing the edges.
    The process of pleating a potsticker.
    1. Carefully pinch the corner closed, then gently press around the entire edge to fully seal.
    Potstickers process with crimping the edge.
    The process of making a potsticker.

    Check out the video below for additional help on how to pleat potstickers!

    1. Set pleated wontons aside and repeat until all filling and wrappers have been used.
    2. Heat a large pan over medium heat and add some oil.
    3. Add some potstickers to pan (making sure not to overcrowd the pan), so the crimped side is up, and pan-fry for 3 to 4 minutes.
    4. Add a little water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
    5. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
    Potstickers on a baking sheet.
    potstickers cooking in a skillet.

    Our Korean Potsticker Dipping Sauce (Yangnyeom Ganjang)

    We serve our potstickers with a traditional Korean-style sauce called yangnyeom ganjang. It’s typically made with soy sauce, rice wine vinegar, sesame oil minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder. This dipping sauce is great for pan-fried, steamed and boiled potstickers.

    Ingredients

    Ingredients for potsticker sauce shot overhead and labeled.

    Process

    1. Place all ingredients into a small bowl and whisk together. Serve with potstickers.
    Potsticker dipping sauce ingredients.
    Potsticker dipping sauce in a bowl.

    Tools You Will Need

    • cutting board
    • knife
    • wooden spoon
    • mixing bowls
    • measuring spoons
    • liquid measuring cup
    • small spoon
    • pastry brush
    • large sauté pan
    • tongs

    Are Wonton Wrapper Gluten Free?

    Generally no because they are usually made with wheat flour, but you can find a really great recipe for gluten-free wonton wrapper dough here.

    How to Boil and Steam Potstickers

    To Boil

    Fill a pot with water or broth of choice and bring to a boil. Carefully add potstickers to pot and cook for 7 to 9 minutes or until they begin to float to the surface of the liquid. Using a slotted spoon, lift potstickers from water and serve with dipping sauce or serve potstickers in broth as a soup.

    To Steam

    Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce or cabbage leaves (such as savoy cabbage). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.

    Freezing Instructions for Potstickers

    Potstickers freezing VERY well! Just line a baking sheet with a piece of parchment paper then place uncooked potstickers onto the baking sheet, flat side down, about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. If properly stored, they will keep for 3 to 4 months.

    Potstickers on a platter that have been pan fried with a dipping sauce.

    Tips and Tricks for Success

    • It’s important that all the air is pressed out of the filled wrapper before tightly sealing the sides together to prevent the potstickers from bursting when they’re cooked.
    • Be careful not to overstuff the wrappers with filling which can also make the potstickers burst while cooking them.
    • It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).

    Variations

    My favorite thing about potstickers is that the filling variations are endless! You can add or take away whatever you want depending on your flavor preference. Some of our favorite options are below!

    • You can replace the pork in this recipe for ground chicken, ground turkey, ground beef, or chopped raw shrimp.
    • If you’re looking for a vegetarian option, you can replace the meat with diced and sautéed mushrooms, my personal favorite is shiitake mushrooms.
    • You can swap in spinach leaves, kale, napa cabbage or savoy cabbage for the bok choy.
    • Feel free to also omit the water chestnuts for an overall softer texture.
    • Kimchi potstickers (specifically napa cabbage kimchi) are popular and definitely a favorite in my household. You can make them vegetarian or incorporate them into a meat filling. Just squeeze as much liquid from the kimchi as you can, chop and stir into the filling!
    A close up on potstickers with soy sauce.

    More Delicious Potsticker and Dumpling Recipes You Will Love

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      Ginger Chicken Potstickers
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      Pork and Shrimp Dumplings
    • A close up of shrimp shumai with sauce on the side.
      Shrimp Shumai
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      Shanghai Soup Dumplings
    Click here for our Asian Inspired Recipe Collection

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    Panfried potstickers with ramekin of sauce.

    Potstickers

    5 from 50 votes
    PRINT RECIPE Pin Recipe
    A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 10 mins
    Total Time: 40 mins
    Servings: 10

      INGREDIENTS  

    pork filling

    • 12 ounces ground pork
    • 1 baby bok choy, diced (about 1 1/4 cups, diced)
    • 6 water chestnuts, diced
    • 2 green onions, thinly sliced
    • 2 garlic cloves, minced
    • 2 teaspoons minced fresh ginger
    • 1 teaspoon sesame oil
    • 2 teaspoon salt
    • ½ teaspoon cracked black pepper
    • 1 egg, lightly beaten

    assembly

    • 1 egg, lightly beaten
    • 30 round wonton wrappers
    • 4 tablespoons vegetable oil, divided

    yangnyeom ganjang

    • ⅓ cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 teaspoons sesame oil
    • 1 ½ teaspoons gochujaru (Korean chili powder)
    • 2 garlic cloves, minced
    • 1 green onion, thinly sliced
    • 1 teaspoon toasted sesame seeds

      INSTRUCTIONS  

    • Place all filling ingredients into a bowl and mix together until well combined. Set aside.
    • Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
    • Open your dominant hand, palm side up, and hold fingers together.
    • Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side. 
    • Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker. 
    • Set aside and repeat until all filling and wrappers have been used.
    • Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
    • Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
    • Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
    • Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
    • Choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

      NOTES  

    • Makes: 40 Potstickers (10 servings)
    • Freeze Ahead: Line a baking sheet with a piece of parchment then place uncooked potstickers onto the baking sheet about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. They will keep for 3 to 4 months.
    • To Steam: Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce leaves (such as savoy lettuce). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.
    • Tip: It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).
    •  
    Calories: 241kcal Carbohydrates: 15g Protein: 10g Fat: 15g Saturated Fat: 8g Cholesterol: 59mg Sodium: 1071mg Potassium: 163mg Fiber: 1g Sugar: 1g Vitamin A: 675IU Vitamin C: 6mg Calcium: 40mg Iron: 2mg
    CUISINE: asian
    KEYWORD: dumplings, pork, potstickers
    COURSE: Appetizer

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    March 15, 2022 / 79 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Mongolian Beef Recipe
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    Reader Interactions

    March 15, 2022 / 79 Comments

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    1. Tamara

      March 07, 2023 at 7:53 am

      can I roll the dough out in a sheet and cut with biscuit cutter. I’m short on time to roll individually.

      Reply
    2. Sarah

      February 17, 2023 at 11:20 am

      Will it cause any problems to do these with already cooked ground pork?

      Reply
      • Jenny Park

        February 17, 2023 at 2:46 pm

        I’ve never tried it with cooked pork. It might dry out the pork, but I’m not sure.

        Reply
    3. Alexandra

      January 29, 2023 at 4:31 pm

      5 stars
      My 7-year-old LOVED these. Her words, “this is the best meal I’ve ever had”. I added a tablespoon of rice vinegar for some tanginess. Will definitely make these again

      Reply
      • Jenny Park

        February 01, 2023 at 8:22 pm

        So happy to hear that these were a hit!

        Reply
    4. Carmen

      October 26, 2022 at 11:12 am

      Bok Choy can be a little hard to come by in my area but I can get napa cabbage. I am not sure how many cups a small bok choy is or a small napa cabbage is. I realize it doesn’t have to be an exact science when making but bok is one of the larger ingredients in the recipe and I would like to be close. It would be helpful in the recipe if you can give an approx weight or volume in recipe.

      Reply
      • Jenny Park

        October 26, 2022 at 11:50 am

        Hi Carmen!Totally get it. I’ve added that information into the recipe. It measures out to about 1 1/4 cups diced. Hope this helps!

        Reply
    5. Cassie

      July 29, 2022 at 5:06 pm

      I’m confused what the 4 tablespoons of vegetable oil is used for? Can you help explain?

      Reply
      • Jenny Park

        July 29, 2022 at 5:55 pm

        To cook the potstickers. They’re pan-fried in the oil.

        Reply
    6. Lynne

      July 27, 2022 at 2:29 pm

      5 stars
      I’ve made these potstickers multiple times, and they’ve been delicious & a fun activity every time!

      Reply
    7. Angie

      July 19, 2022 at 5:48 pm

      Can you make the stuffing ahead of time so that assembly is a little less time consuming?

      Reply
      • Jenny Park

        July 20, 2022 at 12:09 pm

        Yes! You can make the filling 1-2 days ahead of time

        Reply
    8. Aaron

      March 15, 2022 at 1:07 pm

      4 stars
      The potstickers tasted very good. Only problem was that they were pretty salty, and that’s after I added less than the recipe called for. Could probably use half the salt and they’d be fine, especially since any dipping sauce will have soy sauce in it.

      Reply
    9. Liesel

      February 17, 2022 at 9:00 am

      I made these and have frozen them. I was surprised at how easy it was to create the cute folds. My question is, now that they are frozen, what steps do I need to take before cooking? Thaw in refrigerator first? Or, do they go directly from freezer to step 7? Or, steam for a few minutes, then fry? Thank you!

      Reply
      • Jenny Park

        February 17, 2022 at 9:10 am

        They go directly from the freezer to the pan! (Just watch out for any oil spatter (which should be minimal if any, but may happen)

        Reply
    10. Courtney

      January 28, 2022 at 2:58 pm

      5 stars
      This was pretty simple to make and my family absolutely loved this. You’re right – these are way better than store bought and even a lot of restaurants.

      Reply
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