Chinese Pork Potstickers

Potstickers on a bamboo plate
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  • Total: 37 mins
  • Prep: 30 mins
  • Cook: 7 mins
  • Yield: Serves 8 - 10 (48 potstickers)
Nutritional Guidelines (per serving)
214 Calories
14g Fat
8g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 8 - 10 (48 potstickers)
Amount per serving
Calories 214
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 1243mg 54%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 14g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.


  • For the Filling:
  • 8 ounces celery cabbage (Napa cabbage)
  • 3 teaspoon salt (divided)
  • 1 pound lean ground pork
  • 1/4 cup green onions (with tops, finely chopped)
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • Dash white pepper
  • For the Dumpling Dough:
  • 2 cups all-purpose flour
  • 1 cup boiling water
  • For the Pan-Frying:
  • 2 to 4 tablespoons vegetable oil
  • 2 cups water (divided)
  • For the Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil

Steps to Make It

  1. Gather the ingredients.

  2. Cut the cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.

  3. Squeeze out the excess moisture.

  4. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.

  5. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.

  6. Knead the dough on a lightly floured surface about 5 minutes, or until smooth.

  7. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

  8. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.

  9. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.

  10. Repeat with the remaining slices of dough and filling.

  11. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.

  12. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

  13. Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.

  14. Repeat with the remaining dumplings.

  15. To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.

  16. Serve with the dumplings.

  17. Enjoy!