Restaurant potstickers cost $12 for eight and they’re usually fine. Fine is not a high bar. Homemade ones are better, and once you’ve done it twice it stops feeling like a project. The filling is pork, cabbage, sesame oil, and shaoxing wine. No surprises. The folding takes five minutes to learn and three batches to feel easy. After that, you’ll stop ordering them.
How to Make Pork Potstickers
Don’t skip the shaoxing wine
Shaoxing wine is what gives the filling that specific savory depth you get at a good dumpling house. Dry sherry is a reasonable substitute. Rice wine vinegar is not; it’s too sharp. The wine is available at any Asian grocery for a few dollars and it lasts for months.
Wrapping technique
Use two teaspoons of filling per wrapper. Overfilled dumplings burst. Wet the edge with water, fold in half, and pleat one side against the other. They don’t need to be uniform; they need to be sealed. Press firmly along the edge. 
The steam-fry method
Fry in hot oil until the bottoms are golden, then add water and cover immediately. The steam cooks the filling through. Remove the lid at the end to let the water evaporate and re-crisp the bottoms. That final two minutes is where you get the crust.
Make Your Own Pork Potstickers
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Homemade potstickers are easier than you think!
Perfect for a casual weeknight dinner or game day.
Ingredients
- 1 lbs (454 g) ground pork
- 1/4 cup soy sauce
- 1/8 cup sesame oil
- 1 tbsp shaoxing wine
- 1 tbsp minced garlic
- 1/2 cup green onion, chopped
- 1-2 cups (237-473 ml) shredded/finely chopped cabbage
- Salt
- Dumpling wrappers
- Olive oil
- Water
Instructions
For the filling
- In a large bowl, combine ground pork, shaoxing wine, sesame oil, garlic, green onion, and cabbage. Mix well, by hand or with a fork.
- Season with salt to taste.
To wrap the potstickers
- Prepare a small bowl of water.
- Line a baking sheet with a piece of wax paper or parchment paper.
- To wrap a potsticker, scoop about 2 teaspoons of the pork mixture into the center of the dumpling wrapper. Gently press the mixture into a round shape.
- Wet your finger with water and gently brush water all around the edges of the wrapper.
- Fold the wrapper into a half moon shape, using fingers to pinch the middle of the two layers firmly together.
- Fold 2 to 3 pleats in the outer layer towards the midpoint, pressing pleats firmly into the inner layer to seal the filling.
- Form more pleats in the same manner, pressing to seal the filling tightly.
- Place the completed potsticker on the lined baking sheet.
- Repeat until all filling is used, ensuring dumplings are not touching.
To cook the potstickers
- Heat a tablespoon of oil in a nonstick skillet over medium-high heat (approximately 375°F (190°C)). Swirl oil around the skillet.
- Place a few potstickers in the skillet, pleat side up, ensuring they are not touching.
- Pour about 2 tablespoons of water evenly over the dumplings, cover immediately, and turn the heat to medium.
- Cook covered until the water is evaporated and potstickers are cooked through, about 3 minutes.
- Remove the cover and flip a potsticker to check if the bottom is browned. If not, turn the heat to medium-high (approximately 375°F (190°C)) and cook until golden brown, about 1 minute.
- Transfer cooked potstickers to a plate.
- Repeat until all potstickers are cooked.
- Serve immediately with soy sauce.
Notes
- For a richer flavor, add a teaspoon of grated ginger to the pork filling.
- To prevent sticking, ensure potstickers aren’t overcrowded in the pan and that the oil is hot before adding them.
- Freeze uncooked potstickers on a baking sheet before transferring them to a freezer bag for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 6 potstickers
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 70
Frequently Asked Questions
Can I make the filling ahead of time?
Yes. The filling keeps well in the fridge for up to 24 hours. In fact, chilling it makes it easier to handle when wrapping. Just give it a good stir before using.
Can I freeze uncooked potstickers?
Place them on a parchment-lined baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook from frozen by adding an extra minute or two of steaming time.
What can I use instead of shaoxing wine?
Dry sherry is the closest substitute. In a pinch, you can use rice vinegar mixed with a small amount of sugar, though the flavor will not be identical.
