Yields:
4 - 5 dz.
Prep Time:
1 hr
Total Time:
2 hrs
Jump to recipeThese homemade pot stickers have a juicy pork filling and a crispy, crunchy bottom. And they're easier to make than you might think, thanks to store-bought dumpling wrappers and a quick stir-together filling. You'll need a few minutes to fill and fold the dumplings, but that's a great time to enlist some help and turn dinner prep into a dumpling-making party. It's a great family activity or a fun idea for a date night in. Whether you’re serving the pot stickers right away or freezing them for a rainy day, they make a filling snack or family meal. Stir them into dumpling soup or nestle them into a bowl of fried rice.
What is the difference between dumplings and pot stickers?
Simply put, a pot sticker is a type of dumpling. Coined by Buwei Yang Chow in her book How to Cook and Eat in Chinese (1945), pot stickers are dim sum treats usually made with a filling of pork, cabbage, scallions, ginger, and sesame oil. They are pan-fried and steamed in one pan, which gives them a chewy top and crispy bottom. Pot stickers get their name because the starchy dumpling wrapper can sometimes stick to the pan; make sure to use a nonstick skillet for these!
Dumplings are a broader term for a food made with pieces of dough usually wrapped around fillings. Many cuisines around the world have a version of dumplings. For example, American chicken and dumplings aren't filled. Instead, the dumpling is a pillowy dough ball cooked in chicken soup. Polish dumplings, or pierogi, are usually made with potatoes and have all kinds of fillings ranging from slow-cooked meat to sauerkraut to cheese. There are many more dumplings to sample – try as many as you can to find your favorite!
What is pot sticker sauce made of?
There are many different ways to make a pot sticker sauce. Whether you want lots of chili oil, a smattering of minced garlic, or a drop of sesame oil, this sauce can be customized to your tastes. This sauce recipe has a sour, salty, and sweet flavor profile from a combination of soy sauce, rice vinegar, chopped green onions, and a touch of sweet hoisin sauce.
Are there any shortcuts to make pot stickers easier?
This recipe starts with pre-made dumpling wrappers, which you can find in the refrigerated or freezer section of the grocery store. To save even more time, buy pre-shredded cabbage and store-bought dumpling sauce.
Can you freeze pot stickers?
Yes! To freeze the filled and shaped dumplings, arrange them on a baking sheet (leave space so none are touching) and stick the baking sheet in the freezer for an hour, or until the pot stickers are firm. Then transfer them to a zip-top freezer-safe bag or an airtight container and freeze them for up to a month. To cook, follow the instructions below using frozen dumplings, adding 1 to 2 minutes to the cooking time.
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Ingredients
- 1/2
head green cabbage, cored and finely shredded
- 1/2 tsp.
kosher salt
- 6
green onions, finely sliced and divided
- 4
cloves garlic, grated
- 1/4 cup
plus 2 tbsp. soy sauce, divided
- 1 Tbsp.
grated fresh ginger or ginger paste
- 1 Tbsp.
plus 1 tsp. hoisin sauce, divided
- 1 tsp.
sesame oil
- 1 lb.
ground pork
- 1
(10- to 12-oz.) package dumpling wrappers (gyoza)
- 1 Tbsp.
vegetable oil, or more as needed
- 2 Tbsp.
rice vinegar
Chili oil, to serve (optional)
Directions
- Step 1Place the shredded cabbage into a fine mesh strainer or colander set in a bowl. Toss the cabbage with the salt and let it stand at room temperature for 20 minutes. Using your hands, squeeze the excess moisture from the cabbage and place the cabbage in a large bowl. Discard the liquid.
- Step 2In the bowl with the cabbage, stir together 5 sliced green onions, garlic, 2 tablespoons of soy sauce, ginger, 1 tablespoon of hoisin sauce, and sesame oil. Using a fork, stir in the ground pork. Continue stirring until well-combined; do not over-mix or the filling will be tough. Cover the bowl with plastic wrap and refrigerate the filling until well-chilled, at least 30 minutes.
- Step 3Working with one dumpling wrapper at a time, scoop about 1 tablespoon of filling into the center of the wrapper. (Keep the remaining dumpling wrappers covered with plastic wrap to prevent them from drying out.)
- Step 4For the regular folded dumplings: Moisten the edges of the wrapper with water and fold the dumpling into a half-moon shape, pressing to seal. Transfer the potsticker to a baking sheet, flat-side down, and repeat with the remaining dumpling wrappers and filling.
- Step 5For the pleated dumplings: Moisten the edges of the wrapper with water. Hold the dumpling in the palm of your hand like a taco, pinch one bottom corner closed, and begin to pleat one edge of the wrapper, working your way to the other end, pressing the pleated edge into the other side of the wrapper as you go. (If needed, add water to the pleats so they stick.) Transfer the potsticker to a baking sheet, flat-side down, and repeat with the remaining dumpling wrappers and filling.
- Step 6To a large nonstick skillet, add 1 tablespoon of vegetable oil. Arrange the desired amount of pot stickers, flat-side down, in the pan and turn the heat to medium. Cook, without moving the pot stickers, until they are golden on the bottom, 2 to 3 minutes. Immediately add ⅓ cup water and cover. Let simmer, covered, for 3 minutes (or 5 minutes if the pot stickers are frozen). Uncover the pot stickers and continue cooking until the water evaporates and the potstickers form a deeply golden crust, about 2 minutes more. Remove the pot stickers to a serving plate and repeat the process with more potstickers, if you like.
- Step 7Meanwhile, in a small bowl, combine the rice vinegar, the remaining ¼ cup soy sauce, the remaining 1 sliced green onion, and the remaining 1 teaspoon hoisin sauce.
- Step 8Serve the pot stickers hot with the dipping sauce and chili oil, if you like.
- Step 9Freezing instructions: The uncooked pot stickers can be tightly wrapped with plastic wrap and refrigerated for up to 1 day. They can also be frozen on a sheet tray for 1 hour and transferred to a zip-top bag for up to 1 month. There is no need to thaw the dumplings; add 2 to 4 minutes to the cook time.
Tip: If gyoza or dumpling wrappers prove hard to find, wonton wrappers also work very well! Simply dab water on all corners of the square wrapper, add 1 tablespoon of filling, and fold it in half into a triangle.
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