Pork & Vegetable Potstickers

Delicious Potstickers with a tender and juicy filling made with pork and bok choy. Make these potstickers from scratch with an easy-to-make dumpling wrapper. Potsticker recipe with step-by-step photos.

pork potstickers on white plate

Pork Potstickers

I never understand those restaurants which offer potstickers as an appetiser or starter, maybe four potstickers per serve. When I eat potstickers, I want to eat a whole plate!

This would look greedy and, perhaps, gluttonous in a public setting, which is why I prefer to make potstickers at home, to serve as a meal in itself, and to eat to my heart’s content!

What are Potstickers?

Potstickers are dumplings which have been pan-fried to give a crispy bottom, and then steamed to finish the cooking process.

The result is the best of both worlds – tender and juicy dumplings with a crispy bottom for maximum flavour.

pork potstickers with chilli oil on white plate

Why This Recipe Works

  • Making the dumpling wrapper from scratch ensures a soft and chewy texture which you cannot get with ready-made wrappers.
  • The filling is made with pork and lots of vegetables, so you can eat these potstickers as a complete meal!

Pork Dumplings

My Taiwanese neighbour once invited me over to make dumplings for lunch. As someone who lives for dumplings and would travel far and wide in search of the perfect plate of dumplings, I needed no persuasion in simply walking down the street to be served the most perfectly homemade dumplings.

Prior to that auspicious lunch invitation, I had never entertained the idea of making my own dumplings at home. But seeing how she easily, and lovingly, kneaded a piece of dough made simply from flour and water, and even prepared three different fillings to offer everyone a little variety, she inspired me to have a go at making my own dumplings at home.

And once you have tasted dumplings made with homemade wrappers, it is hard to go back to the shop-bought variety.

pork potstickers with chilli oil and herbs on white plate

Potsticker Recipe

This potsticker recipe is adapted from the wonderful Dumpling Sisters, Amy and Julie Zhang.

When I first set about making my own potstickers, I followed their recipe with no deviation, and the result was everything I wanted in a potsticker.

I’ve tinkered with this potsticker recipe a tiny bit, and I have even substituted the pork and bok choy for chicken and cabbage – both versions are equally tasty.

uncooked potstickers on baking sheet

How to Make Homemade Dumpling Wrappers

When time is tight but you still want dumplings for dinner, ready-made dumpling wrappers can be a godsend.

But if you can, I recommend making the dumpling wrappers from scratch. Homemade dumpling wrappers have a thicker and chewier texture than the store-bought variety, which means they are more interesting to eat. And as the homemade wrappers are more robust in texture, this means they are also more substantial and filling.

Please see my recipe for Homemade Dumpling Wrappers with step-by-step photos.

{Recipe for Homemade Dumpling Wrappers with step-by-step photos}

How to Make Potstickers

Step 1

Place all of the ingredients for the potsticker filling into a large bowl.

Use a pair of chopsticks to mix the ingredients together by moving the chopsticks continuously in a clockwise direction. The mixture will start to change texture and become more paste-like as you keep mixing.

Continue mixing in a clockwise direction until everything comes together like a thick, sticky paste.

pork dumpling filling in mixing bowl

Step 2

Place a good tablespoon of filling into the centre of the dumpling wrapper.

There are various ways to pleat or shape a dumpling. The following method is what my Taiwanese neighbour taught me and I find it quickest and easiest.

If you are right-handed, start pleating by using your right thumb and forefinger to fold over the edge which is facing away from you into small pleats from right to left.

Meanwhile, the thumb on your left hand is used to keep the filling inside the wrapper.

When you reach the end, press the pleats tightly to ensure that everything is sealed. As you do this, try to shape the dumpling lightly into a nice crescent-shape.

Repeat with the remaining dough and filling.

how to shape dumplings or potstickers

Step 3

To cook the potstickers, I recommend using a non-stick pan. Otherwise, as the name suggests, these dumplings will stick to your pot!

Heat some vegetable oil in a large non-stick pan over medium-high heat.

Arrange the dumplings in the pan, allowing some space in between as these dumplings will expand a little upon cooking.

cooking potstickers in non-stick pan

Step 4

Once the dumplings are lightly golden on the bottom, pour in about 100 ml cold water, or enough to fill the sides of the pan to less than 1 cm in height.

Immediately place a tight-fitting lid on the pan, turn the stove down to low-medium heat. I like to use a glass lid so that I can see what is happening in the pan.

Let the dumplings steam for about 8 to 10 minutes, depending on the size of your dumplings. At the end of this time, most – if not all – of the liquid will have evaporated.

steaming potstickers in large pan

Step 5

Remove the lid, turn the stove up to medium-high heat, and continue cooking the dumplings for a further 1-2 minutes until the bottoms have crisped up again.

Serve immediately.

pan frying potstickers in non-stick pan

What to Serve with Potstickers

If I am serving these potstickers as a meal, I am usually happy to eat a plate of them just as they are. At other times, I will make some plain steamed Jasmine rice for the kids, as well as some steamed greens on the side – broccoli, more bok choy or pak choi – or perhaps a fresh cucumber salad.

{Recipe for Homemade Chilli Oil with crispy chilli flakes}

Some Homemade Chilli Oil is obligatory in my book, mixed with some soy sauce and a dash of Chinese black vinegar.

But my kids simply love to dip these potstickers in a little bowl of (low sodium) soy sauce.

pork potstickers on white plate with spicy chili crisp

More Asian Recipes

For more Asian recipes, you might also like:

Asian Braised Beef Short Ribs

Chinese Barbecue Pork (Char Siu Pork)

Steamed Bao Buns

Print

Pork & Vegetable Potstickers

5 from 5 reviews

  • Resting Time: 30 mins
  • Author: Thanh | Eat, Little Bird
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Chinese

Delicious Potstickers with a tender and juicy filling made with pork and bok choy. Make these potstickers from scratch with an easy-to-make dumpling wrapper. Potsticker recipe with step-by-step photos.

Ingredients

For the Homemade Dumpling Wrappers

  • 300 g (2 cups) plain flour (all-purpose flour)
  • pinch of fine salt
  • 200 ml (3/4 cup plus 2 teaspoons) boiling water

For the Dumpling Filling

  • 300 g (11 oz) pork mince (ground pork)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornflour
  • 1 1/2 teaspoon fine salt
  • 1 teaspoon sugar
  • 1 teaspoon freshly cracked pepper
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh ginger, coarsely grated
  • 1 garlic clove, finely grated
  • 2 tablespoons coriander (cilantro), finely chopped
  • 1 tablespoon spring onions (scallions), finely chopped
  • 200 g (7 oz) bok choy or pak choi, finely chopped

To Cook

  • 24 tablespoons vegetable oil
  • cold water

To Serve

Instructions

For the Homemade Dumpling Wrappers

  1. Please see my recipe for Homemade Dumpling Wrappers with step-by-step photos.

To Make the Dumpling Filling

  1. Place all of the ingredients into a large mixing bowl.
  2. Use a pair of chopsticks to mix everything together by continuously stirring clockwise.
  3. Keep stirring until the texture of the filling changes to become almost paste-like and thick.

To Make the Dumplings

  1. Place 1 tablespoon of filling the centre of the dumpling wrapper.
  2. If you are right handed, use your right thumb and forefinger to pleat the edge facing outwards, from right to left. Meanwhile, your left thumb is used to keep the filling inside the dumpling. Press the pleats tightly to ensure that everything is well-sealed.
  3. Place the dumplings onto a large tray or plate which has been lightly dusted with flour.
  4. Repeat the above steps with the remaining dumpling wrappers and filling.

To Cook the Potstickers

  1. Heat a few teaspoons of vegetable oil in a large non-stick pan which has a tight-fitting lid over medium-high heat.
  2. Arrange the dumplings in the pan, allowing some room between each dumpling as they will expand upon cooking.
  3. Cook for a few minutes until the bottom of the dumplings are lightly golden.
  4. Pour about 100 ml (1/3 cup) of cold water into the pan, or enough water to cover the bottom of the pan to just less than 1 cm in height.
  5. Quickly place the lid on the pan.
  6. Turn the stove down to low-medium heat.
  7. Steam the dumplings for 8-10 minutes (the timing will vary depending on the size of your dumplings). Towards the end of the steaming time, most – if not all – of the water will have evaporated.
  8. Remove the lid.
  9. Increase the stove to medium-high heat.
  10. Continue cooking the dumplings for 1-2 minutes or until the bottom of the dumplings have crisped up again.
  11. Serve immediately.

To Serve

  1. For each person, make a dipping sauce of soy sauce mixed with Chinkiang vinegar to taste, plus some Homemade Chilli Oil for those who like things spicy.
  2. Garnish the potstickers with coriander (cilantro) or chives.

Kitchen Notes

VARIATIONS
* Substitute the bok choy for cabbage or green beans.
* Substitute the pork for minced chicken (ground chicken).

USING READY-MADE DUMPLING WRAPPERS
If time is tight, you can use shop-bought, ready-made dumpling wrappers which are typically found in the fridge or freezer section of your supermarket or Asian grocer. Look for those which are suitable for potstickers or gyozas.

MAKE IT HEALTHY
For a healthier and fuss-free version, skip the pan-frying and either boil the dumplings in a large pot filled with lightly salted boiling water until they rise to the surface, or steam them for about 10 minutes.

FREEZING DUMPLINGS
Uncooked dumplings can be frozen. Place them on a tray lined with baking paper, and place the tray into the freezer. Once the dumplings are frozen, place them into a zip-lock freezer bag in the freezer. To cook them as per the potsticker recipe above, simply cook them from frozen, but steam them for an extra 2-3 minutes.

RECIPE CREDIT
This recipe is adapted from the Dumpling Sisters.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Did you make this recipe?

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5 comments

  1. Jennifer 21 December 2020

    I made these potstickers on the weekend with your dumpling wrapper recipe. Omg best potstickers ever!! I still need to work on my pleating but I definitely improved by the end of the batch. My mom (she’s Chinese) was so impressed. I’m going to try your bao buns next.

    Reply
  2. Amy 22 March 2021

    Delicious recipe! I used store bought gow gee wrappers but the filling was so delicious. I’m going to try your homemade dumpling wrappers next time. I’m so happy to find your blog!

    Reply
  3. Mimi Le 26 March 2021

    Delicious dumpling recipe! I don’t normally use so much vegetables or even herbs in my filling, but you have now converted me. The taste was so fresh and light.

    Reply
  4. Dan 16 May 2021

    Fantastic recipe! I was also doubtful about the amount of bok choy in this recipe but it totally works. The filling had a good balance of meat and vegetables and was very tasty. Definitely making these again.

    Reply
  5. Karen 8 September 2021

    Beautiful recipe. Definitely a labor of love but the potstickers were worth it. The homemade wrappers were nice and chewy – I definitely prefer it to the store bought wrappers. Can’t wait to play around with the fillings next time.

    Reply