Delicious pork filled, fried potstickers are perfect as an appetizer, main dish, or yummy snack. Once you have had these homemade treasures, you will never need to deal with the hassle of going to a restaurant to get them again.
We love potstickers at our house because they are so versatile. Have them as a snack, lunch, or main meal. You decide what you are in the mood for.
While I love a dish like Chicken Fried Rice, with younger kids rice tends to get all over the floor when they eat. It’s nice to have a meal that creates less crumbs and mess when serving.
What You Need to Make Potstickers
You are going to love homemade potstickers. Instead of going to the store and buying some frozen processed dish, pick-up the ingredients on this list and make your own fresh potstickers!
- Ground Pork
- Soy Sauce
- Sesame Oil
- Cayenne Pepper
- Green Cabbage
- Green Onions
- Won Ton Wrappers
- Rice Vinegar
- Soy Sauce
- Vegetable Oil
- Water for Steaming
How to Make Potstickers
It really quite simple. Just a few steps:
- Make the potsticker filling.
- Prepare the wrappers and assemble the potstickers.
- Cook the potstickers and then steam them. Then reduce the heat.
- Lastly make the dipping sauce and enjoy.
Step one: Make the Filling
Mix pork, soy sauce, sesame oil, cayenne pepper, cabbage, garlic, green onions, and ginger.
Step two: Refrigerate Filling
Cover filling with plastic wrap and refrigerate for 10 minutes.
Step three: Assemble Potstickers
*Place wrappers on a working surface and scoop out pork mixture into the center of each wrapper. Lightly moisten the edges of a wrapper with warm water.
*Fold the dough over the filling, creating a half-moon shape. Finish the process off by forming “pleats” along one side and flattening the other side.
Step four: Cook Potstickers
Heat some of the oil in a skillet over medium heat and cook 6-8 potstickers at a time.
Step five: Steam Potstickers
After a few minutes, drizzle with water, cover, and steam for 3 minutes.
Step six: Reduce Heat and Cook
Uncover the pan and reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy.
Step seven: Repeat Process until all Potstickers are Cooked
Transfer cooked potstickers to a warm serving dish and repeat until all potstickers are cooked, adding more water and oil as needed.
Step eight: Mix Dipping Sauce and Serve
Prepare dipping sauce and serve with potstickers.
Tips and Tricks for making Potstickers
Making this recipe is Eazy Peazy but here are some helpful tips and tricks for making this recipe…
- Potstickers are Best Fried: While potstickers can be baked too, they are most delicious fried. However, if you want to bake them, try baking them in the oven at 350 for 15 plus minutes, rotating half way through.
- Look for Curled Edges for Doneness: You don’t want to overcook the potstickers. Look for the outside turning brown and the edges curling up to help determine doneness.
- For Cooking, Many Oils Will Work: Don’t go to the store for a specific oil for this recipe. Just make sure you have a high smoke point oil. In addition to vegetable oil, sesame, or peanut oil will work too.
- If Cooking a Large Batch, Warm Cooked Potstickers In the Crockpot: No one wants cold potstickers. If you are cooking a large batch and aren’t using multiple skillets, keep already cooked potstickers warming in the crockpot. Just set the crockpot to the low setting. Make sure to grease the sides of the crockpot with oil so the potstickers don’t stick.
- Reheat Leftovers in Microwave and Finish by Frying to Ensure Crispiness: No one wants to lose the crispy element of those delicious potstickers. However, if you just reheat leftovers in the microwave, you will. The trick for reheating is the combo. Simply reheat potstickers in the microwave and then finish off in the skillet for crispiness.
Make Ahead and Storage
How to make this recipe ahead of time:
Potstickers should last in the fridge for up to two days. When ready to eat, reheat in the microwave and finish in the skillet for crispiness.
- Follow directions, but don’t cook.
- Place assembled, uncooked potstickers, in a single layer on a baking sheet and put them overnight in the freezer.
- Once frozen, transfer to freezer bags.
- When ready to serve, add additional time to cook.
Note: Cook without defrosting.
Get ready for your new favorite recipe!
Other Great Recipes:
- Asian Pasta Salad
- Kung Pao Chicken
- Honey Walnut Shrimp
- Egg Drop Soup
- Baked or Fried Shrimp and Veggie Egg Rolls
- 1 pound ground pork
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 pinch cayenne pepper
- 1 cup green cabbage finely chopped
- 3 cloves garlic finely chopped
- ½ cup finely chopped green onions
- 1 tablespoons fresh ginger very finely minced
- 36 won ton wrappers
- ¼ cup rice vinegar seasoned
- ¼ cup soy sauce
- For Frying:
- 6 tablespoons vegetable oil for frying
- 8 tablespoons water for steaming
- In a large bowl, combine pork, soy sauce, sesame oil, cayenne pepper, cabbage, garlic, green onions, and ginger.
- Cover with plastic. Refrigerate 10 minutes.
- Place wrappers on a work surface, along with a small bowl of warm water.
- Using a 1 tablespoon measurer, scoop out pork mixture and place into the center of each wrapper. Using your finger dipped in the water, lightly moisten the edges of a wrapper.
- Fold the dough over the filling to create a half-moon shape, then pinch together edges to form “pleats” along one side. Tap on the work surface to flatter one side.
- Heat half the vegetable oil in a large skillet over medium heat.
- Add 6-8 potstickers in a single layer and cook in the hot oil, flat side down. After bottoms are golden brown (2-3 minutes), drizzle 2 Tablespoons of water in and quickly cover the pan; steam for 3 minutes.
- Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 more minutes.
- Transfer to a warm serving dish and repeat until all potstickers are cooked. Add more oil and water as needed.
- Dipping Sauce
- Mix together and serve with potstickers.
To freeze, assemble potstickers, and place uncooked potstickers in a single layer on a baking sheet overnight. Freeze, then transfer to freezer bags. When ready to serve, add additional time for steaming.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.