Potstickers

These Potstickers are easy to make from scratch with a flavorful pork and cabbage filling! They're fried and steamed restaurant-style with an easy homemade sauce for dipping!

Servings: people

Calories: 314kcal

Author: Stephanie

Ingredients

Filling

1 ½ cups napa cabbage very finely chopped
1 teaspoon salt *divided*
½ lb. ground pork
4 green onions thinly sliced
2 tablespoons soy sauce
2 teaspoons rice wine see notes
2 teaspoons cornstarch for binding
1 teaspoon toasted sesame oil
1 teaspoon honey
1 clove garlic minced
½ teaspoon EACH: ground ginger, white pepper

To Assemble/Cook

30 dumpling wrappers plus extra in case of breakage
½ cup water per batch or chicken broth.
4-6 tablespoons peanut oil can sub canola, vegetable, avocado, or olive oil

To Garnish

Chili crisp
Chives or green onions
Toasted sesame seeds

US Customary - Metric

Instructions

Note: A large nonstick skillet (or a hybrid nonstick/stainless steel skillet like HexClad) with a tight fitting lid (preferable a clear one), is ideal for this recipe.
Place the cabbage on a paper towel lined plate and sprinkle with half of the salt. (½ teaspoon.)
Let the cabbage sit for at least 15 minutes. Then, using paper towels, squeeze out as much excess moisture as possible. While it rests, measure the remaining ingredients.
Sprinkle the pork with the remaining ½ teaspoon of salt. Combine the remaining filling ingredients (including the cabbage) in a large bowl and stir until well combined.
Pull out 1-2 dumpling wrappers at a time to fill and fold. Keep the rest in the package under a damp dish towel to ensure they don’t dry out as you work, otherwise they’ll crack.
Place just under 1 tablespoon of filling in the center of the wrapper. Dip your finger in water and run it along the edge.
Fold in half (don’t seal). Pleat the front, keeping the back smooth. Press to seal, removing air. Gently curve into a crescent so it stands upright. Cover the dumplings with another damp dish towel as you keep folding. Repeat until you’ve used all the filling.
Add 2 tablespoons of oil in a large skillet and place half of the dumplings flat-side-down, leaving room around each so the edges crisp up. Set the heat to medium to begin crisping the bottom.
Lift periodically with kitchen tongs to check the bottoms. Once golden and crisp, (2-4 minutes), add the water (or broth). Cover immediately to trap the heat and reduce the heat so that it steams gently. Set a timer for 8 minutes.
Remove the cover and reduce heat to low. Cook for 1-2 more minutes and let the remaining moisture cook off. Transfer to a serving plate. Repeat by frying and steaming the second half of the dumplings.
Garnish with chili crisp, chives, and toasted sesame seeds.

Notes

Pro Tips:

Combine the filling ingredients ahead of time if possible. Cover and refrigerate for hours or overnight to let the flavors meld.
Dumpling Wrappers: I use Twin Marquis Shanghai Style Dumpling Wrappers. I Googled "Asian Market near me" to find them as they don't carry them at my regular grocery store (but yours might). Check the produce section where the tofu is. (Don't accidentally get wonton wrappers, those are for Crab Rangoon.)
Cabbage: Nappa Cabbage has a mild, slightly sweet flavor which is ideal for this recipe. Bok Choy or Green Cabbage may also be used if needed. Squeeze it well to rid it of excess water after it's been salted.
Rice Wine: Substitutes include dry sherry, mirin, sake, or in a pinch, dry white wine (like sauvignon blanc or chardonnay). 1 tsp chicken broth + 1 tsp rice vinegar may also be used.
Ginger: This recipe uses ground ginger for convenience purposes but fresh ginger is even better, use 2–2½ tsp of freshly grated ginger to substitute 1/2 tsp ground.
Steam the dumplings in chicken broth instead of water to add next-level, savory flavor!
Dipping Sauce: See the notes section of the recipe card for an easy homemade dipping sauce. They also sell dumpling and potsticker sauces in the International/Asian foods aisle. Sweet Chili Sauce or Sweet and Sour Sauce are other great options.

Make Ahead Method:

Assemble and Freeze (Best Method): Place assembled dumplings on a parchment paper lined baking sheet or plate and freeze for 1-2 hours. Transfer to an airtight freezer bag and freeze for up to 3 months. When ready to cook: Pan fry the bottom as outlined, then steam for up to 12 minutes. It's best to cook from frozen rather than thawing first as they can become soggy and gummy.
Assemble and Refrigerate: Prepare as outlined and place on a parchment paper lined baking sheet or plate. Cover loosely with saran wrap and refrigerate for up to 1 day.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These freeze and reheat very well.
To freeze: Let cool and arrange in a single layer on a plate and freeze for 1-2 hours. Transfer to a airtight freezer bag and freeze for up to 3 months. I use my Compact Vacuum Sealer freeze for 6+ months!
Reheating Dumplings:
- Refrigerated: Add 1-2 tbsp oil to a skillet over medium/medium-low heat. Fry for 3-4 minutes, or until heated through.
- Frozen: Add 1-2 tbsp oil to a skillet over medium/medium-low heat. Fry for 3-4 minutes.
- Add ¼ cup water and cover tightly. Steam for 5 minutes. Uncover and crisp for 1-2 more minutes, or until heated through.
Serve these with: Fried Rice, Chicken Lettuce Wraps, Peanut Butter Noodles, Egg Roll in a Bowl, Chinese Chicken Salad, Chicken and Broccoli Stir Fry, or Fried Shrimp!

Homemade Dipping Sauce:

¼ cup soy sauce see notes
1 tablespoon honey
2 tablespoons rice vinegar
1 teaspoon sriracha
1 teaspoon toasted sesame oil
½ teaspoon ground ginger
1 clove garlic, minced
1 green onion finely minced

This recipe makes about 30 dumplings. Nutritional information is an estimate and is per serving. This recipe has 6 servings (about 5 dumplings per person).

Nutrition