Pot Stickers Recipe

Ground pork: This is the main protein that makes the pot stickers juicy and flavorful.

Cabbage: Adds a nice crunch and freshness to the filling.

Soy sauce: Brings a salty, savory taste that ties all the flavors together.

Sesame oil: Gives a rich, nutty aroma that makes the filling special.

Garlic: Adds a sharp, fragrant punch to the mixture.

Ginger: Offers a warm, slightly spicy flavor that brightens the filling.

Wonton wrappers: Thin dough sheets that hold the filling and turn crispy when cooked.

One of the trickiest parts of making pot stickers is getting the folding and sealing just right so the filling doesn’t leak out while cooking. Here’s a simple way to do it that works every time:

1. Place a small spoonful of the filling in the center of the wonton wrapper. Don’t overfill it, or it will be hard to seal.
2. Dip your finger in a little water and run it along the edges of the wrapper. This acts like glue to help the wrapper stick together.
3. Fold the wrapper in half to make a half-moon shape, pressing the edges together gently but firmly.
4. To make sure it’s sealed tight, you can pinch the edges or even pleat them by folding small sections over each other along the edge.

Doing this helps keep all the tasty filling inside while the pot stickers cook. If they aren’t sealed well, the filling might spill out into the pan, making a mess and losing flavor. Plus, a good seal means the pot stickers will hold their shape and look nice when you serve them.

When I first tried this, I didn’t wet the edges enough, and some of my pot stickers opened up during cooking. It was a bit frustrating, but once I started using water on the edges, everything stayed together perfectly. A little water goes a long way! Also, if you’re in a hurry, you can fold a bunch of pot stickers and keep them covered with a damp towel so they don’t dry out before cooking.

Getting the folding and sealing right makes the whole cooking process smoother and the final dish way more enjoyable. Plus, it’s kind of fun to practice folding them like little dumpling artists!

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture and flavor profile.

• ground pork - Substitute with ground turkey: Ground turkey is also a leaner alternative and works well in pot stickers.

• cabbage - Substitute with bok choy: Bok choy provides a similar crunch and mild flavor, making it a good replacement.

• cabbage - Substitute with spinach: Spinach offers a different texture but still adds a nutritious green element to the filling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the distinct nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and can be used as a substitute.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it is less potent.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, but use it sparingly as it is more concentrated.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are very similar and can be used interchangeably.

• wonton wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though the texture will be different.

• Allow the pot stickers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pot stickers in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Freeze the baking sheet for about 1-2 hours, or until the pot stickers are firm. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the pot stickers to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• For optimal quality, consume the frozen pot stickers within 2-3 months. They can be stored longer but may lose some flavor and texture over time.
• When ready to cook, there's no need to thaw. Simply follow the cooking instructions, adding a few extra minutes to ensure they are heated through.
• For refrigerated storage, place the pot stickers in an airtight container and consume within 2-3 days for the best taste and texture.
• To reheat refrigerated pot stickers, use a skillet over medium heat with a bit of oil. Cook until they are heated through and the bottoms are crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the leftover pot stickers in the skillet, ensuring they are not touching each other. Cook for about 2-3 minutes until the bottoms are crispy and golden brown. Add a splash of water to the skillet, cover with a lid, and steam for an additional 2-3 minutes until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pot stickers on a baking sheet lined with parchment paper. Lightly brush or spray them with vegetable oil. Bake for about 10-12 minutes, flipping them halfway through, until they are heated through and the edges are crispy.

• Microwave Method: Place the pot stickers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness of the pot stickers.

• Steamer Method: Set up a steamer basket over a pot of boiling water. Arrange the pot stickers in the basket, making sure they are not touching each other. Cover and steam for about 5-7 minutes until they are heated through. This method will keep the pot stickers soft and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the pot stickers with vegetable oil. Arrange them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Mixing bowl: Use this to combine the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger.

• Spoon: This will help you place a small spoonful of the mixture onto each wonton wrapper.

• Wonton wrappers: These are essential for wrapping the filling to create the pot stickers.

• Skillet: This is used to cook the pot stickers until the bottoms are golden brown.

• Spatula: Use this to carefully place and flip the pot stickers in the skillet.

• Lid: This is necessary to cover the skillet and steam the pot stickers.

• Measuring spoons: These will help you measure out the soy sauce, sesame oil, and other ingredients accurately.

• Knife: Use this to finely chop the cabbage.

• Grater: This will help you grate the ginger.

• Garlic press: Use this to mince the garlic cloves efficiently.

• Cutting board: This provides a safe surface for chopping the cabbage and other ingredients.

• Small bowl: Use this to hold a bit of water for sealing the edges of the wonton wrappers.

• Brush: This can be used to apply water to the edges of the wonton wrappers for sealing.

Prepare the filling in advance: Mix the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger ahead of time and refrigerate.

Use pre-made wrappers: Save time by using store-bought wonton wrappers instead of making them from scratch.

Batch assembly: Lay out multiple wonton wrappers and fill them all at once to speed up the process.

Freeze extras: Make a large batch and freeze the uncooked pot stickers for quick meals later.

Efficient cooking: Use a large skillet to cook more pot stickers at once.