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.
Equipment
- Large mixing bowl
- Non-stick skillet or cast iron pan with a tight-fitting lid
- Measuring spoons
- Small bowl of water (for folding)
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)
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
-
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 minRemoving water from the cabbage prevents the filling from becoming soggy and tearing the wrappers. -
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 minStirring in one direction develops the proteins in the meat, creating that bouncy, juicy texture typical of restaurant potstickers. -
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 minKeep a damp paper towel over the unused wrappers to prevent them from drying out. -
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 minIf pleating is too difficult, simply fold the wrapper in half and press the edges firmly together to seal. -
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 minDo not move the dumplings while they are browning. -
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 -
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
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.