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    Home > Blog > Appetizers > Potstickers

    Potstickers

    by Jenny Park · Published: May 14, 2024

    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.
    2. 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. Place wonton wrapper on a clean surface.
    2. Brush perimeter of a wonton wrapper with the beaten egg.
    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.
    2. Leave a small opening in the corner.
    Potsticker pleating and closing the edges.
    The process of pleating a potsticker.
    1. Carefully pinch the corner closed.
    2. 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!

    YouTube video
    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. 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. 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. 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.
    2. Whisk together. Serve as dipping sauce for 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

    • A close up of ginger chicken pot stickers with green onions and sauce.
      Ginger Chicken Potstickers
    • Pork and shrimp dumplings with chopsticks.
      Pork and Shrimp Dumplings
    • A close up of shrimp shumai with sauce on the side.
      Shrimp Shumai
    • Shanghai Soup Dumplings in a steamer with cabbage.
      Shanghai Soup Dumplings
    Click here for our Asian Inspired Recipe Collection

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    Panfried potstickers with ramekin of sauce.

    Potstickers

    5 from 70 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 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 40 minutes 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
    • 40 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: 264kcal Carbohydrates: 20g Protein: 11g Fat: 15g Saturated Fat: 4g Polyunsaturated Fat: 5g Monounsaturated Fat: 5g Trans Fat: 0.04g Cholesterol: 60mg Sodium: 1114mg Potassium: 185mg Fiber: 1g Sugar: 1g Vitamin A: 682IU Vitamin C: 6mg Calcium: 47mg Iron: 2mg
    CUISINE: asian
    KEYWORD: dumplings, pork, potstickers
    COURSE: Appetizer

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    May 14, 2024 / 91 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

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    Reader Interactions

    May 14, 2024 / 91 Comments

    Comments

      5 from 70 votes (63 ratings without comment)

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    1. Catherine

      January 09, 2022 at 8:02 pm

      Where can I find good wonton wrappers? Frys, Safeway, Amazon??

      Reply
      • Jenny Park

        January 10, 2022 at 10:24 am

        Asian markets will always carry the best wonton wrappers

        Reply
    2. Jamie

      August 18, 2021 at 9:14 pm

      5 stars
      What would you recommend instead of egg for assembly, for those with egg sensitivity? Thanks!

      Reply
      • Jenny Park

        August 20, 2021 at 7:46 am

        You can just use a little water!

        Reply
    3. Judy

      May 02, 2021 at 7:02 pm

      5 stars
      These are awesome and better then the restaurants, love, love, love the dipping sauce, wonderful recipe

      Reply
      • Jenny Park

        May 06, 2021 at 7:59 am

        Yay! So happy you enjoyed them!

        Reply
    4. duffy

      March 08, 2021 at 10:25 pm

      5 stars
      Recipe is great as is. I like to use chicken stock instead of water and after steaming, uncover and let in cook down to super sticky caramelized bottom! Sooooo good!

      Reply
    5. Cheryl

      March 05, 2021 at 2:44 pm

      5 stars
      These were really good! I subbed ground turkey for the pork and it worked well. Will make again!

      Reply
      • Jenny Park

        March 11, 2021 at 10:17 am

        so happy to hear that!

        Reply
    6. Selah

      January 14, 2021 at 3:10 pm

      What can I do with leftover filling?

      Reply
      • Jenny Park

        January 17, 2021 at 2:50 pm

        Hi! I like to cook it into a fried rice if there’s any leftover

        Reply
    7. Deborah

      August 30, 2020 at 1:29 pm

      5 stars
      looking for a way to sign up for newsletters for recipes.

      Reply
      • Teri Lyn Fisher

        August 30, 2020 at 7:53 pm

        Hi! Theres a sign up bar on the homepage – and on every page in the footer – or very bottom of the site where it says “Subscribe and never miss a recipe”

        Reply
    8. Avery L

      August 20, 2020 at 12:46 pm

      5 stars
      This is my go to recipe. Thank you!

      Reply
    9. Alisha

      August 19, 2020 at 7:37 pm

      5 stars
      These were great thanks

      Reply
    10. Zoey

      August 15, 2020 at 5:41 pm

      5 stars
      I’ve made these a couple of times and I love them!

      Reply
    11. Jackie

      August 13, 2020 at 10:08 pm

      5 stars
      Made these a couple of nights ago, much easier than I thought. Thanks!

      Reply
    12. Mike

      August 12, 2020 at 11:30 pm

      5 stars
      My girlfriend loves these so much! She gets so excited when I make these!

      Reply
    13. Joan

      August 11, 2020 at 9:30 pm

      5 stars
      I think I could eat about 100 of these potstickers! They’re very tasty! Reminds me of the ones from my favorite takeout spot. Thanks!

      Reply
    14. Sarah

      August 11, 2020 at 9:18 pm

      5 stars
      I made these for dinner last week, then had to make a triple batch this week so I could freeze a bunch of them. They’re incredible! Do you think I can boil them in some broth for a dumpling soup or are these just meant to be panfried?

      Reply
      • Jenny Park

        August 12, 2020 at 8:11 pm

        Hi Sarah! These definitely work in a soup too :)

        Reply
    15. Christine

      August 11, 2020 at 9:00 pm

      5 stars
      My entire family loved these! I couldn’t get the cute crimping down, so I just made half circles, lol. So good!!

      Reply
    16. Jordan

      August 11, 2020 at 8:59 pm

      5 stars
      Hands down the best potstickers I’ve had! So easy and delicious! Love the dipping sauce!

      Reply
    17. Alissa S

      August 09, 2020 at 7:16 am

      5 stars
      This is by far my favorite pot sticker recipe to make! It’s our go-to!

      Reply
    18. Sally H

      July 31, 2020 at 7:59 pm

      5 stars
      My go to potsticker recipe. Always get raves

      Reply
    19. Bre Black

      March 31, 2020 at 3:54 pm

      5 stars
      We LOVE this recipe and have come back to it time after time. we even have a long standing tradition to make these with my sister and brother in law every time they are visiting from across the country. The sauce is the real hero and we won’t make them without it!

      Reply
    20. Betsy

      May 09, 2014 at 8:25 am

      I’m having trouble finding the wonton wrappers…any suggestions on where to buy them?

      Thanks!

      Reply
      • Jenny Park

        May 10, 2014 at 7:09 pm

        They’re in most grocery stores, but sometimes they can be tricky to locate within the store. If you’re in a Vons/Safeway, Albertsons/Jewel-Osco type grocery store you can usually find them in the refrigerated section (close to the tofu) OR you can find them at Asian markets!

        Reply
    21. JenA

      November 18, 2013 at 8:42 pm

      5 stars
      I made these tonight and they were very, very good. I will be making again. The only thing I would do different is cut the salt down. Even though I used low sodium soy sauce it was still a bit too salty – next time I will use maybe 1/2 or 3/4 tsp instead of 1 tsp. Thanks for the recipe!

      Reply
    22. Christine (CookTheStory)

      November 15, 2013 at 5:16 pm

      Your dumplings look and sound delicious. The hubs and I love pot stickers and will give them a try.

      Reply
    23. Trisha

      October 11, 2013 at 6:10 am

      5 stars
      Just tried this on my blog… OUTSTANDING.

      Reply
      • Jenny Park

        October 11, 2013 at 8:33 pm

        Aw yay…yours look great!!

        Reply
    24. Shelly (Cookies and Cups)

      October 06, 2013 at 4:54 pm

      5 stars
      These are so yummy!

      Reply
    25. Sharon

      October 02, 2013 at 12:32 pm

      Do you think you could use rice paper to make pot stickers? I’m not able to eat gluten so therefore the wonton wrappers would not work for me. Just wondering?

      Reply
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