Pork and vegetable potstickers are Chinese dumplings that are fried, steamed, and served with dipping sauce. This is the greatest potsticker dish you’ll ever make at home.

It is common in China for potstickers to be filled with pork, shredded veggies, and even shrimp. Crispy and moist, they are pan-fried and steamed at the same time. These tasty dumplings are a favorite among many people.

Learn how to make handmade potstickers with a crispy bottom, juicy inside, and potsticker sauce by following this potsticker recipe.

The Chinese name for potsticker is guo tie, or guo tie in Mandarin. All of Asia’s cuisine is influenced by Chinese cooking. Gyoza is the name given to these fried dumplings in Japan. Mandu are dumplings in Korea. Nonetheless, all of them are terrific, no matter what you call them or where you obtain them!

My recipe is simple to follow and virtually foolproof. Purchasing potsticker wrappers from an Asian grocery store is a good place to start. Filling the potstickers is next. You’ll need a skillet or pan that can be used for both frying and steaming potstickers if you want to make them.

A savory filling is tucked inside a pillow of dough (often made from wheat flour). Vegan, meat-based (ground pork or chicken), and seafood-based fillings are all possible options (shrimp, fish or a combination of both).

To prepare the filling, simply combine all of the ingredients. It’s up to you how you cook them. The difference is in the method of preparation. On the bottom they are pan-fried, then steamed with some water. Potstickers are dumplings


With a potsticker dipping sauce, potstickers are delicious. Although you may buy sauce in a bottle, making your own sauce is considerably more flavorful and convenient.

Soy sauce and Chinese black vinegar are required for the dipping sauce. You may add a dash of chili oil to it for a little kick.

White sesame seeds are often used as a garnish. At 350 calories per, this meal feeds four people.



  • 2 cups of all-purpose flour
  • 1 pack of potsticker wrapper
  • ½ cup of water


  • 2 tablespoons of Chinese black vinegar
  • 1 teaspoon of chili oil
  • 1 tablespoon of soy sauce
  • ½ teaspoon of white sesame seeds


  • 340 g of ground pork
  • 3 dashes of ground white pepper
  • 1 tablespoon of chopped scallion
  • 1 leave of napa cabbage
  • ½ cup of water
  • 1 ½ tablespoon of vegetable oil
  • 1 inch peeled and grated ginger
  • 1 teaspoon of Shaoxing wine
  • 1 teaspoon of sesame oil
  • ½ teaspoon of salt


  1. Wrappers for potstickers. Knead the dough for about 20-25 minutes, or until it’s soft and pliable. In order to make the cylinders, divide the dough in half and roll each portion into one (about 1-inch in diameter). Set them aside after covering them with a moist towel.
  2. Using a pizza cutter, cut the dough into quarter inch balls. Roll it to a diameter of about 3 inches using a rolling pin before cutting it out. Repeat this until all of the dough balls have been used. A packet of pre-made potsticker wrappers can be used if you want.)
  3. Sauce for potstickers. Mix the ingredients in a bowl and stir well. Make sure everything is fully combined by giving it a good stir. Set aside.
  4. Filling for Chinese Potstickers. Garnish with scallions and stir-fry with sesame oil and ginger before adding the wine and white pepper to the mixture. Make sure everything is fully combined by giving it a good stir. Set aside
  5. In order to assemble the potstickers, spoon a little amount of the filling into the center of the wrapper before folding it over. When the skin’s edge is dry, dab it with a little water with your finger. Make five pleats in the potsticker after folding and folding it. Once you’ve utilized every last bit of an ingredient, just do it again!
  6. To cook the potstickers, coat the pan with nonstick cooking oil and heat it to medium-high heat. Turn the heat up to medium. Cook the potstickers until crispy and golden brown on the bottom, then arrange the dumplings on top. Add the water and seal the pan with the lid as quickly as you can.
  7. Cook the potstickers in a steamer until all the liquid has been absorbed. Pour out and serve the potstickers with dipping sauce while they’re still hot from the oven.


This recipe can be made with ground chicken instead of ground pork.

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