Chinese Potsticker Recipe

Chinese Potstickers take dumplings to the next level — crispy on the bottom, juicy on the inside, and packed with flavor. Instead of boiling, we pan-fry them to golden perfection, then steam them to lock in moisture and create that irresistible texture. Whether you’re making them for a special gathering or a freezer-friendly batch for busy nights, these potstickers are fun to make and even more satisfying to eat. Let’s dive into one of the most delicious dumpling recipes you’ll ever try!

Chinese Potsticker Recipe

Serves: 48 potstickers
Prep time: 1 hour 30 minutes
Cook time: 10 minutes

Dumpling filling:
1 pound ground pork
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3 cups Taiwanese flat cabbage, minced
2 stalks scallions, minced
4 tablespoons cilantro stems, minced

Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil

Others:
48 gyoza (or dumpling) wrappers
2 tablespoons extra light olive oil, for pan-frying
1/2 cup water, for steaming

Chinese Potsticker Instructions

1. Make the dipping sauce:

• In a bowl, mix together garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.

2. Prepare the filling:

• In a large mixing bowl, combine ground pork, minced shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons oil, and sesame oil. Stir well until fully incorporated.
• In a separate bowl, toss together cabbage, scallions, cilantro stems, and the remaining 2 tablespoons of oil.
• Add the vegetable mixture to the pork mixture. Mix everything thoroughly.

3. Wrap the potstickers:

• If using frozen wrappers, defrost them first. Prepare a small bowl of water for sealing.
• Place about 1 teaspoon of filling in the center of a wrapper. Wet the edge with water, fold in half, and pinch the center shut. Seal both sides tightly.
• Place each finished dumpling on a lightly floured surface. Repeat until all wrappers and filling are used.

4. Pan-fry and steam the potstickers:

• In a skillet over medium heat, add 2 tablespoons of oil. Place the potstickers flat-side down in the pan.
• Fry for about 3 minutes until golden brown on the bottom.
• Cover the skillet halfway to prevent splattering. Carefully pour in ½ cup of water, then cover fully and steam for 7 minutes until the water evaporates.
• Serve hot with dipping sauce.

Tips & notes

• Prevent soggy wrappers: Mixing the vegetables with oil first helps keep the filling dry during wrapping.
• Fold tightly: Seal the edges well to keep juices in while cooking.
• Work in batches: Don’t overcrowd the skillet — fry in batches to ensure crisp bottoms.
• To freeze: Place wrapped, uncooked dumplings on a tray in a single layer. Freeze until solid, then transfer to a bag or container. Cook directly from frozen — pan-fry 2 extra minutes and steam 2–3 minutes longer.