Name: Chinese Dumplings (Potstickers) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 pound lean ground pork; 4 large napa cabbage leaves (minced); 6 stalks green onion (minced); 7 shitake mushrooms (minced (if dried – rehydrated and rinsed carefully)); 1/2 cup minced bok choy; 1/2 cup minced bamboo shoots; 2 garlic cloves (minced); 3 tablespoons minced fresh ginger; 3 tablespoons low sodium soy sauce; 2 tablespoons corn starch; 1 tablespoon sesame oil; 2 teaspoons sriracha (optional); 36 wonton wrappers; 2 tablespoons vegetable oil; water (as needed); soy sauce (for serving); green onions (optional garnish); 4 tablespoons low sodium soy sauce; 1 ½ tablespoons rice vinegar; 1 ½ tablespoons rice wine; 1 teaspoon chili oil or chili sauce/paste (to taste)

Jump to Recipe

There’s something incredibly comforting about making a batch of Chinese Dumplings (Potstickers) Recipe in your own kitchen. Imagine juicy, savory pork filling, fragrant with ginger and garlic, all wrapped in thin, tender wrappers then crisped to perfection in a pan. This is the kind of homemade food that brings friends and family together, whether you’re a first-timer or a dumpling pro! In this recipe, you’ll discover how to master every step—folding, pan-frying, steaming, dipping—and experience the magic of dumplings straight from your skillet. Let’s get cooking!

Chinese Dumplings (Potstickers) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simple but essential ingredients—each one adds a unique flavor, texture, or pop of color. Gather everything before you start and savor the anticipation of creating something truly special with your own hands!

Lean ground pork: The rich, juicy protein base for the filling, offering that classic dumpling flavor.
Napa cabbage: Minced for moisture and a subtle sweetness, plus a pretty green hue in every bite.
Green onion: Adds freshness and a gentle bite that balances the richer pork.
Shiitake mushrooms: Essential for umami depth and a woodsy aroma—rehydrate carefully if using dried!
Bok choy: Crisp and mild, this brings in another layer of texture and earthiness.
Bamboo shoots: For an authentic crunch and a subtle, sweet note that complements the filling.
Garlic cloves: Just enough to give every dumpling irresistible fragrance.
Fresh ginger: The real secret to bright, complex flavor—don’t skimp here!
Low sodium soy sauce: The backbone of savoriness, keeping everything balanced and not too salty.
Corn starch: Binds the filling, ensuring it stays juicy and holds together when cooking.
Sesame oil: Toasty, aromatic, and impossible to skip for that “takeout at home” flavor.
Sriracha (optional): A whisper of heat that’s non-traditional but oh-so-delicious for a modern twist.
Wonton wrappers: The thin, delicate blankets for your filling—store-bought makes this recipe a breeze.
Vegetable oil: For crisp, golden pan-frying without overpowering other flavors.
Water: Essential for steaming and sealing your dumplings—never forget the humble hero!
Soy sauce (for serving): Simple yet addictive as a dipping sauce; you can never go wrong.
Green onions (optional garnish): Thinly sliced, they add freshness and a pop of color for serving.
Additional dipping sauce ingredients: Low sodium soy sauce, rice vinegar, rice wine, and chili oil for a classic, zingy potsticker sauce everyone will love.

How to Make Chinese Dumplings (Potstickers) Recipe

Step 1: Make the Pork Filling

Start by adding the ground pork, napa cabbage, green onions, shiitake mushrooms, bok choy, bamboo shoots, garlic, fresh ginger, low sodium soy sauce, corn starch, sesame oil, and sriracha (if using) to a large mixing bowl. Using clean hands or a sturdy spoon, mix everything together until the ingredients are very well combined and you see a cohesive texture. This thorough mixing ensures each bite of dumpling is bursting with flavor and that the filling stays juicy during cooking.

Step 2: Prepare Your Workspace

Set up a clean, spacious area where you can easily lay out your wonton wrappers, a bowl of water for sealing edges, chopsticks for handling filling, and a plate or tray to hold the shaped dumplings. Making dumplings is a little project, so organizing everything beforehand helps things flow and even makes it fun! Lay out some parchment or a lightly floured surface to keep the wrappers from sticking.

Step 3: Fill and Shape the Dumplings

Place one wonton wrapper in your palm and spoon about one tablespoon of the pork mixture into the center. Dip your finger in the water and trace the edges of the wrapper—this acts as “glue.” For round wrappers, fold over into a classic half-moon shape and pinch to seal. For squares, fold into a triangle, seal, then bring two corners together and press into a cute little “purse.” Don’t overfill—the key is a generous, not bursting, dumpling. Set each formed dumpling on the prepared tray with the sealed side up.

Step 4: Pan-Fry the Potstickers

Heat a large skillet over medium-high heat, then add the vegetable oil and swirl to coat. Arrange dumplings snugly but not touching in a single layer. Fry for 2–3 minutes, peeking underneath until the bottoms are golden and crisp. Next, add about 1/3 cup water and immediately cover with a tight-fitting lid. Steam for about 5–6 minutes, allowing the water to evaporate and the dumplings to finish cooking through. Remove the lid, let any remaining water cook off, and let the bottoms crisp for another minute or two.

Step 5: Steam Only (Optional Method)

If you prefer a tender, healthier option, place the filled dumplings on a layer of cabbage leaves or parchment in a steamer basket. Steam over simmering water for about 8 minutes, until the dough turns translucent and the filling is cooked through. Serve hot, and marvel at how light and flavorful steamed dumplings can be!

Step 6: Make the Potsticker Dipping Sauce

In a small bowl, whisk together low sodium soy sauce, rice vinegar, rice wine, and chili oil or chili paste if you like things spicy. This quick sauce keeps beautifully in the fridge, and its tangy, tingling flavor makes every bite of the Chinese Dumplings (Potstickers) Recipe truly irresistible!

How to Serve Chinese Dumplings (Potstickers) Recipe

Garnishes

Freshly sliced green onions, a sprinkle of toasted sesame seeds, or even a shower of chopped cilantro all make beautiful and tasty finishing touches. Pile your cooked dumplings onto a platter and shower them with garnishes just before serving—the burst of green signals freshness and makes the whole dish look irresistible!

Side Dishes

You can serve your Chinese Dumplings (Potstickers) Recipe with a simple stir-fried vegetable dish, such as garlicky bok choy or crisp snap peas. A light, brothy soup pairs especially well too, rounding out your meal without overpowering the potstickers’ bold flavors.

Creative Ways to Present

Try arranging dumplings in concentric circles on a large platter with tiny ramekins of dipping sauce in the center, or serve them family-style in bamboo steamer baskets for an authentic vibe. Hosting a dumpling party? Set up a “DIY Dumpling Bar” with trays of uncooked potstickers and let everyone try folding their own before cooking!

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Dumplings (Potstickers) Recipe can be kept in an airtight container in the refrigerator for up to 3 days. Be sure they’ve cooled to room temperature before storing so they don’t get soggy from trapped steam.

Freezing

Uncooked dumplings freeze beautifully! Arrange them in a single layer on a parchment-lined tray and freeze until solid, then transfer to resealable freezer bags. This way, you can cook up a batch straight from the freezer—no need to thaw—whenever the craving strikes.

Reheating

To reheat, add dumplings straight from the fridge into a hot skillet with a touch of oil and a splash of water; cover to steam and then uncover to crisp them back up. You can also microwave briefly and then re-crisp them in the pan for that signature golden bottom.

FAQs

What’s the best way to seal dumplings so they don’t burst?

Use water to moisten the edges of each wrapper, then press firmly to seal—pinch well, especially at the corners. If you like, use your fingers to pleat as you go for added security!

Can I use a different type of meat in the Chinese Dumplings (Potstickers) Recipe?

Absolutely! While pork is traditional, ground chicken or turkey work really nicely. Just be sure to use lean meat so the filling isn’t too greasy.

Are homemade potstickers healthier than takeout?

Definitely. Making Chinese Dumplings (Potstickers) Recipe from scratch lets you control the type of meat, amount of oil, and any added salt or spice—you can even sneak in extra veggies for a healthier filling!

How can I make these dumplings vegetarian?

Swap out the pork for a blend of minced mushrooms, tofu, and finely chopped vegetables like carrots or zucchini. Adjust seasonings as needed for flavor and moisture.

Can I prepare the filling ahead of time?

Yes! You can make the filling a day in advance—just cover and refrigerate. This not only saves time but lets the flavors meld together beautifully.

Final Thoughts

If you’ve ever wanted to bring people together around truly irresistible homemade food, this Chinese Dumplings (Potstickers) Recipe is pure gold. Don’t let folding or frying intimidate you—it’s all part of the fun! Give it a try and get ready to impress your friends, family, or just yourself with tender, juicy, flavor-packed dumplings every single time.

Chinese Dumplings (Potstickers) Recipe

★★★★★

4.9 from 14 reviews

Author: anna
Total Time: 45 minutes
Yield: 36 dumplings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Chinese Dumplings, also known as Potstickers, filled with a flavorful mixture of ground pork, vegetables, and traditional seasonings. These dumplings are pan-fried to crispy perfection and served with a tangy potsticker sauce.

Instructions

Pork Filling: In a large bowl, combine all pork filling ingredients until well combined.
Form Dumplings: Fill each wonton wrapper with pork filling, seal the edges, and shape the dumplings. Watch the recipe video for guidance if needed.
Pan Fry: Fry dumplings in oil until golden brown, add water, cover, and cook until water evaporates. Finish cooking uncovered and serve with soy sauce.
Steam Only: Steam dumplings for about 8 minutes, then serve as desired.
Potsticker Sauce: Whisk together all sauce ingredients and serve for dipping.