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 and 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 dumplings) 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 the garlic, soy sauce, Chinkiang vinegar, and sesame oil. Set aside.

2. Prepare the filling:

• In a large mixing bowl, combine the ground pork, shiitake mushrooms, soy sauce, dark soy sauce, oyster sauce, five-spice powder, white pepper, cornstarch, water, 4 tablespoons extra light olive oil, and sesame oil. Mix well.
• In another large bowl, add in the Taiwanese flat cabbage, scallions, cilantro stems, and the remaining 2 tablespoons of extra light olive oil. Mix well. (By doing so, the vegetables wouldn’t release their water content so easily while wrapping, and it makes the wrapping process easier.)
• Add the vegetable mixture to the meat and mushroom mixture. Mix well.

3. Wrap the potstickers:

• If you are using frozen wrappers, defrost them, and prepare a small bowl of water. Use a finger to brush a ring of water around the edge of the wrapper.
• Place about 1 teaspoon of filling in the center of the wrapper. Fold in half, pinching the edges together first in the middle, then all along both sides to tightly seal.
• Place the dumpling on the lightly dusted surface. Repeat with the rest of the wrappers and filling.

4. Pan-fry and steam the potstickers:

• In a skillet over medium heat, add the extra light olive oil, place in the potstickers, pan-fry until the bottom is golden brown, 3 minutes.
• To prevent splattering, cover the lid halfway, pour in the water, cover the lid completely, and steam until all the water is evaporated, 7 minutes.
• Serve the potstickers with sauce.