Potstickers
Crispy-bottomed, juicy pork and cabbage dumplings pan-fried to golden perfection and then steamed right in the same pan. Better than takeout and fun to fold together, these potstickers come with a simple soy-vinegar dipping sauce that brings everything together.
For 4 servings
- prep · ~10 min
Salt the cabbage.
1.Toss the chopped napa cabbage with a pinch of salt and let sit for 10 minutes.2.Squeeze out as much water as possible using your hands or a clean kitchen towel.TIPRemoving water from the cabbage prevents soggy potstickers. - mix · ~3 min
Make the filling.
In a bowl, combine the ground pork, squeezed cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix well until the filling becomes sticky and cohesive.
- mix · ~30 min
Prepare the hot water dough.
Place the all-purpose flour and pinch of salt in a bowl. Slowly pour in the hot water while stirring with chopsticks or a fork. Once shaggy, knead on a lightly floured surface for 5 to 7 minutes until smooth. Cover with a damp towel and rest for 30 minutes.
TIPHot water makes the dough pliable and easier to roll thin. - prep · ~10 min
Shape the wrappers.
1.Divide the dough in half. Roll each half into a 12-inch log and cut into 12 equal pieces (24 total).2.Roll each piece into a 3.5-inch circle, keeping the center slightly thicker than the edges.TIPKeep the dough pieces covered with a damp cloth so they don't dry out. - assemble · ~15 min
Fill and pleat the potstickers.
1.Place one heaping teaspoon of filling in the center of a wrapper.2.Fold the wrapper in half and pinch the center closed.3.Pleat the top edge working from the center out to one side, pressing firmly to seal.4.Repeat on the other side and place the finished potsticker on a floured tray.TIPMake sure the seal is tight so no filling leaks during cooking. - fry · ~3 min
Pan-fry the potstickers.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Place half the potstickers flat-side down in a single layer and cook until the bottoms are golden brown, about 2 to 3 minutes.
- steam · ~7 min
Steam until cooked through.
Carefully pour in ⅓ cup of water and immediately cover the skillet with a tight-fitting lid. Reduce heat to medium and steam for 6 to 7 minutes until the water evaporates and the filling is cooked through.
TIPDon't lift the lid during steaming — the steam is what cooks the filling. - fry · ~2 min
Crisp the bottoms again.
Remove the lid and let the potstickers cook for another 1 to 2 minutes until the bottoms re-crisp. Repeat the frying and steaming process with the remaining oil and potstickers.
- mix · ~1 min
Mix the dipping sauce.
Stir together the soy sauce, rice vinegar, and sesame oil in a small bowl.
- serve
Serve hot with dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the salted cabbage thoroughly; excess moisture leads to soggy filling and burst wrappers.
- 2Keep rolled dough pieces covered with a damp cloth to prevent drying and cracking.
- 3Use hot water for the dough — it gelatinizes the starch, making wrappers pliable and easy to roll thin.
- 4Seal each potsticker tightly with pleats so no filling escapes during steaming.
- 5Don't lift the lid while steaming; trapped steam is essential for cooking the filling through.
- 6Let the potstickers cook uncovered for the final minute to re-crisp the bottoms before serving.
Adapt it for your goals.
Chicken
Substitute ground chicken or turkey for pork for a lighter protein option; add a splash of chicken broth to keep the filling moist.
vegetarianVegetarian
Replace pork with finely chopped shiitake mushrooms, crumbled firm tofu, and extra cabbage for a savory, umami-packed vegetarian version.
high proteinHigh-protein
Increase the protein-to-vegetable ratio by using 500g of lean ground pork and reducing cabbage to 1 cup, for a heartier, protein-forward potsticker.
gluten freeGluten-free
Swap all-purpose flour with a gluten-free dumpling flour blend (or rice flour) and use tamari instead of soy sauce for a celiac-friendly potsticker.
Why this is on our healthy list.
Rich in Protein from Pork
Ground pork provides high-quality protein essential for muscle repair and satiety, making these potstickers a satisfying meal component.
Vitamin K from Napa Cabbage
Napa cabbage is a good source of vitamin K, which supports bone health and proper blood clotting.
Ginger for Digestion
Fresh ginger in the filling offers anti-inflammatory properties and may aid digestion, adding both flavor and wellness benefits.
Low in Added Sugars
This recipe contains no added sugars; the savory flavor comes naturally from soy sauce, garlic, and aromatics.
Frequently asked questions
Yes, prepare the dough and filling separately; store the dough wrapped in plastic at room temperature and the filling covered in the fridge. Assemble just before cooking.
