You can make these pork potstickers with the protein of your choice.
Whenever I go back to California to visit family, our local Chinese restaurant is one of my first stops for a good night out. Pork potstickers are always on the table along with potstickers with other fillings. It’s a must!
It’s nice to go out and order something you love so much. Although convenient, you can also make amazing pork potstickers (fried dumplings) at home and in this post I’m going to show you how it’s done.
Believe it or not… you can make potstickers just as amazing at home as those served at most Chinese restaurants.
What are potstickers?
Potstickers are fried and then steamed dumplings. In the step by step photos and recipe card below, you will see how easy these Chinese dumplings are to prepare.
Potstickers are also known as fried dumplings or gyozas in various Asian cuisines. They can be filled with minced meats such as chicken, pork, beef and shrimp (prawns) and there are also vegetarian potstickers. The filling contains different seasonings all wrapped up in a thin dough wrapper.
Why are they called potstickers?
There are many explanations but the most popular is as follows.
- They Stick to the Pan:
- The name is derived from the way potstickers are cooked. Traditionally, potstickers are pan-fried on one side until they get a crispy texture. When the dumplings are placed in the hot pan with oil, the side that comes in direct contact with the pan gets crispy and sticks to it. The other side, which is exposed to steam, remains soft and tender.
- Clever Marketing:
- The name “potstickers” was coined as a clever marketing strategy. It describes a distinctive cooking technique that sets these dumplings apart from other types of dumplings that are either steamed or boiled. The name is catchy and easy to remember, contributing to the popularity of these delicious dumplings.
Can this potstickers recipe be made easier?
You bet! I make my own wrappers as it isn’t all that difficult and I find it more convenient usually. You could use shop-bought wonton or gyoza wrappers instead.
Your pork potstickers will be just as good if you do. In the photos below, you will see how to prepare the wrappers but sometimes it’s a lot more convenient to have them made for you!
How do you substitute other fillings?
You can substitute another minced meat for the pork below. Just use the same weight of another meat or use a vegetarian alternative such as chopped mushrooms.
Do this and the seasonings will compliment your potstickers perfectly.
Can you work ahead?
Yes. You can prepare the dough for the pork potstickers a day or two ahead of rolling it out. You can also combine the filling ingredients a day or so ahead of cooking. This will allow the flavours to develop so it is a good idea to do so if you have the time.
How long will the finished pork potstickers keep in the fridge?
It is best to eat your potstickers just after steaming. If you do have any leftovers, you can keep them for about 3 days in the fridge. Be sure to cover them tightly.
If you do store your leftovers in the fridge, the wrappers might become a bit tough but they will still be good. To reheat, simply place them in your microwave or steam them, the best option, for about 3 minutes or until heated through.
Can you freeze potstickers.
Yes. For best results, I recommend making the pork potstickers and freezing them in convenient batches before frying and steaming them. Then just let the potstickers defrost and come to room temperature before carrying on with the recipe.
You can also freeze pork potstickers that have been fried and steamed. Just allow them to defrost and then steam or microwave them.
What do you serve pork potstickers with?
These delicious dumplings are really good simply dipped into soy sauce. You could also add some chopped chillies or spring onions to your soy sauce. The soy sauce is also good with some sriracha added to taste.
I like to serve pork potstickers with some homemade crispy chili oil too.
Step by step photographs
A note about the wrappers.
You could roll and fill each of the pork potstickers individually. Keep the dough for the wrappers covered with a damp cloth so that it doesn’t dry out.
If you would prefer to make all the wrappers at once, you can do this too. Dust each wrapper with a little cornflour so they don’t stick and stack them. It is best to do this or at least store the wrappers in a cool location to avoid sticking.
You might also like to try some of these Chinese-American favourites too!
- General Tso’s Chicken
- Crispy Chicken and Broccoli
- Salt and Pepper Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Kung Pao Chicken
- Dan Dan Noodles
- Orange Chicken
- Hainan Chicken
- Spicy Chicken Chow Mein
- Mongolian Beef
- Chinese Crispy Beef
- Egg Drop Soup
- Spicy Won Ton Soup
- Egg Fried Rice
Have you tried this pork potstickers recipe?
If you have, please give the recipe a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
- FOR THE FILLING
- 500g (1 ¼ lb.) ground pork
- 2 baby bok choi, finely chopped (about 1 ½ cups)
- 2 tsp sesame oil
- 2 tsp salt or to taste
- 1 tsp freshly ground black pepper
- 3 spring onions (scallions), thinly sliced
- 3 cloves garlic, finely chopped
- 1 x 2.5cm (1 inch) ginger, finely chopped
- 1 egg, lightly beaten
- FOR THE WRAPPERS
- 400g (2 1/2 cups) plain flour, sifted
- 100g (1/2 cup) cornflour (corn starch) plus more for dusting and rolling
- 250ml (1 cup) water
- 1 tsp salt
- Place all of the filling ingredients in a bowl and mix well with your hands to combine. Set aside. This can be done a couple of days ahead of cooking. If you are not making homemade wrappers, jump down to step 5.
- If making homemade potsticker wrappers (you can use shop-bought for ease), sift the flours into a mixing bowl and slowly add the water. Work the dough into a firm, not sticky dough ball. Knead the dough ball for about 10 minutes and then set aside to rest, covered with a damp cloth for at least an hour or overnight.
- When ready to roll out the wrappers, roll the dough ball into a long snake shape that is about an inch wide. Divide this dough rope into three. Take one of the segments and divide it into smaller balls that are about 13 0 14g in weight. Keep the dough you are not working with covered under a damp cloth to stop it from drying out.
- Roll one of the small dough balls into a circle shape that is about 9 to 10cm in diameter. Repeat with the remaining dough.
- Place about one tablespoon of the filling mixture on a wrapper and seal one of the ends. Then start pleating the top to seal the rest. If you use your thumb to lightly press the side as you do this, you will get a nice curved half moon shape.
- Repeat until all the potstickers are ready. Be sure to keep them covered with a damp cloth as you work.
- When ready to cook, heat about 3 tbsp of oil in a large pan over a medium-high heat. As the oil starts to glisten from the heat, start adding the potstickers ensuring that they are not touching.
- Fry for about 3 minutes or until they begin to brown on the bottom. Then carefully add about 4 to 5 tablespoons water. Cover the pan and let the pork potstickers steam for about 3 minutes.
- Remove the lid and let the water disolve. During this time, you can turn the potstickers to fry the other side a bit but that is optional. Usually potstickers are only fried on one side.
- Keep the cooked pork potstickers warm while you cook the remaining potsticker or just start serving them. These pork potstickers are delicious served simply with soy sauce and/or a little crispy chili oil.
- The preparation and cooking times do not include making the wrappers. This will add about 90 minutes. You can use shop-bought wonton or gyoza wrappers.
- If you want to ensure uniformity of the potstickers, weigh out the dough balls. I go for 13 to 14 grams per wrapper. You can just divide the dough by eye though.
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Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 903mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 6g