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Classic Pork Potstickers

Authentic American-Chinese restaurant style pan-fried pork dumplings featuring a perfectly crispy bottom, tender wrapper, and a savory, juicy pork and cabbage filling.

Classic Pork Potstickers
Prep 45 min Cook 15 min Total 75 min Level Intermediate
Serves 5

Ingredients

Filling

  • 1 pound Ground pork — Ideally 80/20 lean-to-fat ratio for juiciness
  • 2 cups Napa cabbage — Finely minced
  • 0.5 teaspoon Salt — For drawing moisture out of cabbage
  • 3 stalks Green onions — Finely chopped
  • 1 tablespoon Fresh ginger — Grated or finely minced
  • 2 cloves Garlic — Minced
  • 2 tablespoons Soy sauce — Regular or light soy sauce
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Shaoxing wine — Substitute with dry sherry if unavailable
  • 0.25 teaspoon White pepper
  • 0.5 teaspoon Sugar

Wrappers & Cooking

  • 30 pieces Round dumpling wrappers — Usually one standard package, thawed if frozen
  • 2 tablespoons Vegetable oil — For pan-frying (divide per batch)
  • 0.33 cup Water — For steaming (per batch)

Instructions

  1. Place the minced Napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Toss and let sit for 15 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands or in a clean kitchen towel to remove as much liquid as possible.

    ~15 min
    Removing water from the cabbage prevents the filling from becoming soggy and tearing the wrappers.

  2. In a large mixing bowl, combine the squeezed cabbage, ground pork, green onions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, and sugar. Stir vigorously in one direction until the mixture becomes sticky and cohesive.

    ~5 min
    Stirring in one direction develops the proteins in the meat, creating that bouncy, juicy texture typical of restaurant potstickers.

  3. Set up a wrapping station with your wrappers, the filling, a small bowl of water, and a parchment-lined baking sheet. Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in water and lightly moisten the edge of the wrapper half-circle.

    ~2 min
    Keep a damp paper towel over the unused wrappers to prevent them from drying out.

  4. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the center together, then make 3-4 pleats on one side, pressing them into the flat back side to seal. Repeat on the other side. Place the sealed dumpling flat-side down on the baking sheet so it sits upright. Repeat until all filling is used.

    ~20 min
    If pleating is too difficult, simply fold the wrapper in half and press the edges firmly together to seal.

  5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange a batch of dumplings in the pan, flat bottom down, without overcrowding. Fry for 2-3 minutes until the bottoms are golden brown and crispy.

    ~3 min
    Do not move the dumplings while they are browning.

  6. Carefully pour 1/3 cup of water into the skillet (it will sputter) and immediately cover with a tight-fitting lid. Reduce the heat to medium and let steam for 5-6 minutes, or until the water has mostly evaporated and the wrappers look translucent.

    ~6 min

  7. Remove the lid and let the remaining water cook off. Allow the dumplings to fry for 1-2 more minutes to re-crisp the bottoms. Remove from the pan and serve hot with a dipping sauce of soy sauce, black vinegar, and chili oil. Repeat cooking process for remaining dumplings.

    ~2 min
Nutrition
320
Calories
18
Protein (g)
28
Carbs (g)
14
Fat (g)
4
Sat. Fat (g)
2
Fiber (g)
2
Sugar (g)
580
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • Large mixing bowl
  • Non-stick skillet or cast iron pan with a tight-fitting lid
  • Measuring spoons
  • Small bowl of water (for folding)
Tips & Storage
  • To test the seasoning of your filling, microwave a small spoonful for 20 seconds and taste it before wrapping the dumplings.
  • Uncooked dumplings freeze beautifully. Freeze them on a baking sheet until solid, then transfer to a ziplock bag. Cook directly from frozen, just add 2-3 extra minutes to the steaming time.
  • Storage: Store leftover cooked potstickers in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying with a splash of oil to restore crispness, or microwave for a softer texture.
Tags
american chinese appetizer asian cabbage comfort food crispy dairy_free dim sum dumplings freezer friendly ginger juicy make ahead nut_free pan-fried party food pork potstickers savory soy sauce

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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