Pork Potstickers Recipe | Crispy Homemade Dumplings
Make homemade pork potstickers with juicy pork filling wrapped in dumpling dough, pan-fried until golden and steamed to perfection. Crispy, savory dumplings perfect for dipping and serving as appetizers or main dishes.
Equipment
- Mixing bowls
- Knife + cutting board
- Skillet (nonstick or well-seasoned) with lid
- Measuring cups & spoons
- Spoon for filling
- Parchment-lined tray (for freezing)
Ingredients
Filling:
- 1 lb ground pork (20% fat for juiciness)
- 2 cups napa or green cabbage, finely chopped
- 3 scallions, minced
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine (optional)
- ¼ tsp white pepper
- Salt (for cabbage prep)
Wrappers:
- 40 round dumpling wrappers (store-bought or homemade)
Cooking:
- 3 tbsp neutral oil (per batch)
- ½ cup water (per batch)
- Optional: 1 tsp cornstarch mixed with water for lace skirt
Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp chili oil
- 1 tsp sesame seeds
- 1 scallion, sliced
Instructions
- Prep cabbage: Salt chopped cabbage, rest 10 minutes, then squeeze dry.
- Mix filling: Combine pork, cabbage, scallions, ginger, garlic, soy, sesame oil, wine, and pepper. Stir until tacky.
- Fold dumplings: Place 1 tbsp filling in wrapper center. Moisten edge, fold into half-moon, pleat or press to seal.
- Pan-fry: Heat oil in skillet. Arrange dumplings flat-side down. Fry until bottoms turn golden.
- Steam: Add water (or slurry), cover, and steam until wrappers are translucent and filling is cooked.
- Crisp: Uncover, let moisture evaporate, and crisp bottoms again.
- Serve: Rest 1 minute, then plate with dipping sauce.
Notes
- Make-ahead: Freeze raw dumplings on a tray, then bag. Cook from frozen with longer steam.
- Reheating: Re-crisp cooked potstickers in a skillet; avoid microwaving.
- Variations: Try mushroom-pork blends, kimchi pork, or shrimp-pork combos.
- Tip: Cook one test dumpling first to adjust seasoning before folding the full batch.