Potstickers Chinese Dumplings Recipe

All-purpose flour: This is the base for the dumpling dough, giving it structure and chewiness.

Boiling water: Used to mix with the flour to create a soft dough that’s easy to roll out.

Ground pork: The main protein in the filling, providing flavor and moisture.

Cabbage: Adds crunch and freshness to the filling.

Soy sauce: A salty, savory sauce that seasons the filling.

Sesame oil: Gives a nutty aroma and depth to the filling.

Grated ginger: Adds a bit of spicy warmth and brightness.

Minced garlic: Brings a rich, savory flavor to the filling.

Chopped green onions: Adds a mild onion flavor and a pop of color.

One of the coolest parts of making potstickers is learning how to get that perfect golden brown crust on the bottom before steaming them. Here’s how you do it step by step:

1. Heat your frying pan over medium heat and add just a little bit of oil—enough to cover the bottom in a thin layer.
2. Place the dumplings carefully in the pan, making sure they don’t touch each other. This helps them cook evenly and not stick together.
3. Let them cook without moving them for a few minutes. You want to wait until the bottoms turn a nice golden brown. If you try to flip them too soon, they might tear or stick.
4. Once the bottoms look crispy and golden, add a small amount of water to the pan—just enough to cover the bottom but not soak the dumplings.
5. Quickly cover the pan with a lid to trap the steam. This steams the filling inside while keeping the bottom crispy.
6. After about 5 minutes, the water should evaporate, and your potstickers will be perfectly cooked.

Doing this makes the potstickers taste amazing because you get that wonderful contrast between the crunchy bottom and the soft, steamed top. It also keeps the filling juicy and flavorful.

I remember the first time I tried this, I added too much water and ended up with soggy bottoms instead of crispy ones. Now, I always add just a little water and keep an eye on it. Also, I like to use a non-stick pan because it makes flipping and removing the dumplings way easier. Give it a try—you’ll love that satisfying crunch!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dumplings healthier.

• boiling water - Substitute with hot vegetable broth: Using hot vegetable broth can add an extra layer of flavor to the dough.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can be used for a lighter filling.

• finely chopped cabbage - Substitute with finely chopped spinach: Spinach provides a different texture and a boost in nutrients like iron and vitamins.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will have a different flavor profile.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though fresh ginger provides a more vibrant flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a less intense flavor.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct substitute.

• Allow the potstickers to cool completely before storing. This prevents condensation, which can make the dumplings soggy.

• Place the cooled potstickers 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 with the potstickers for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape and preventing them from clumping.

• Once frozen, transfer the potstickers to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• When ready to cook, you can cook the potstickers directly from frozen. No need to thaw. Simply follow the cooking instructions, adding a few extra minutes to the steaming time to ensure they are heated through.

• For storing in the refrigerator, place the cooled potstickers in an airtight container. They can be stored for up to 2 days. Reheat by pan-frying or steaming until heated through.

• To prevent sticking when reheating, lightly coat the potstickers with a bit of oil before placing them in the pan.

• Always check the internal temperature of the potstickers to ensure they are thoroughly cooked, especially when reheating from frozen. The internal temperature should reach at least 165°F (74°C).

• For an extra burst of flavor, consider reheating the potstickers in a broth or soup for a delicious twist.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  2. Place the leftover potstickers in the skillet, ensuring they are not touching.
  3. Cook for 2-3 minutes until the bottoms are crispy and golden brown.
  4. Add a splash of water to the skillet and cover with a lid.
  5. Steam for an additional 3-4 minutes until the dumplings are heated through.

• Microwave Method:

  1. Place the potstickers on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the potstickers on a baking sheet lined with parchment paper.
  3. Lightly brush the dumplings with vegetable oil to help them crisp up.
  4. Bake for 10-12 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Steamer Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the potstickers in the steamer basket, ensuring they are not touching.
  3. Cover and steam for 5-7 minutes until they are heated through.
  4. Serve immediately with your favorite dipping sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the potstickers with cooking spray.
  3. Arrange them in a single layer in the air fryer basket.
  4. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Mixing bowl: used to combine the flour and boiling water to form the dough, as well as to mix the filling ingredients together.

• Measuring cups: essential for accurately measuring the flour, boiling water, and other ingredients.

• Rolling pin: used to roll out the dough into a thin sheet before cutting out circles.

• Cookie cutter: helps to cut out uniform circles from the rolled dough, ensuring consistent dumpling sizes.

• Knife: necessary for finely chopping the cabbage and other ingredients.

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

• Grater: used to grate the ginger for the filling.

• Garlic press: makes mincing the garlic quick and easy.

• Frying pan: used to cook the dumplings until the bottoms are golden brown.

• Lid: needed to cover the frying pan while steaming the dumplings.

• Spatula: helps to place and remove the dumplings from the frying pan without breaking them.

• Spoon: used to place the filling in the center of each dough circle.

• Dipping sauce bowls: perfect for serving your favorite dipping sauce alongside the dumplings.

Prepare the filling: Mix the ground pork, cabbage, and seasonings ahead of time and store in the fridge.

Pre-made wrappers: Use store-bought dumpling wrappers to save time on making the dough from scratch.

Batch cooking: Make a large batch of dumplings and freeze them. They can be cooked directly from frozen.

Efficient pleating: Use a dumpling press to quickly and uniformly seal the dumplings.

Steam and fry simultaneously: Use a large pan to cook more dumplings at once, saving time on multiple batches.