Wor Tip Cantonese Potsticker

Wor Tip Cantonese Potsticker

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 28 mins
Total: 48 mins
Servings: 8 to 10 servings
Yield: 30 to 36 potstickers
Nutrition Facts (per serving)
159 Calories
5g Fat
15g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 159
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 30mg 10%
Sodium 182mg 8%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 11g
Vitamin C 4mg 22%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 200mg 4%
*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 the popular dumplings that are pan-fried on one side and steamed on the other. The thicker-than-wonton wrapper dough is specifically designed for making dumplings. The pastry is cut in rounds and sold in all Chinese groceries, and in the international food section of most large grocery chains. This recipe for Cantonese Potstickers is reprinted with permission from Have Some Dim Sum, by Evelyn Chau.

"These potstickers were delicious! The flavor mixture was perfect, and the recipe was easy to follow. When shaping the dumplings by hand, I found that about 2 1/2 teaspoons of filling was perfect, but you could probably add more filling if using a dumpling press." —Diana Rattray

wor tip cantonese potstickers
A Note From Our Recipe Tester


  • 6 ounces bok choy, diced, about 2 1/2 cups

  • 1 teaspoon vegetable oil, neutral flavor, plus more for cooking dumplings

  • 12 ounces minced pork

  • 1/4 teaspoon salt

  • 1/4 teaspoon chicken bouillon powder or base

  • 1/2 teaspoon sugar

  • Dash freshly ground black pepper

  • 1/8 teaspoon sesame oil, about 2 to 4 drops

  • 1/2 teaspoon cornstarch

  • 30 to 36 round gyoza wrappers, or dumpling pastry, thawed if frozen

  • Chinese or balsamic vinegar with shredded ginger or soy sauce and vinegar, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make potstickers

    The Spruce / Abbey Littlejohn

  2. Saute the chopped bok choy in a pan over medium heat with vegetable oil until just wilted, about 4 minutes. Set aside.

    Saute the chopped bok choy in a pan

    The Spruce / Abbey Littlejohn

  3. Mix pork with the salt, chicken bouillon, sugar, pepper, sesame oil, and cornstarch.

    Ground pork mixed with seasonings

    The Spruce / Abbey Littlejohn

  4. Add the sauteed bok choy.

    Ground pork and bok choy mixture in a bowl

    The Spruce / Abbey Littlejohn

  5. Put a tablespoon of the filling onto a sheet of dumpling wrapper. Moisten the edges of the wrapper with water to help seal the dumplings.

    Dumping wrapper topped with ground pork mixture

    The Spruce / Abbey Littlejohn

  6. Fold into a traditional dumpling, or use a crescent press and press into crescents.

    Hands sealing potsticker

    The Spruce / Abbey Littlejohn

  7. Place about 1 tablespoon of neutral vegetable oil in a pan, and heat to medium-high. Fry dumplings on one side until golden, then turn.

    fry the dumplings in a pan

    The Spruce / Abbey Littlejohn

  8. Add a small amount of water (3 to 4 tablespoons) to the pan to steam the dumplings, and cover for 3 minutes. Remove the lid when the water has more or less evaporated but do not touch dumplings.

    dumplings cooking in a covered pan

    The Spruce / Abbey Littlejohn

  9. Add a little more oil and fry for another minute. Toss dumplings around to cook them evenly.

    dumplings cooking in a pan

    The Spruce / Abbey Littlejohn

  10. For dipping, combine Chinese or balsamic vinegar with ginger shreds, or use a mixture of soy sauce and vinegar.

    Wor Tip Cantonese Potsticker on a plate, served with sauce

    The Spruce / Abbey Littlejohn


  • Take care when adding the water to the pan; it will sizzle and pop when it hits the hot oil.
  • As you fill and fold the dumplings, place the uncooked potstickers on a lightly floured plate or baking sheet; do not let them touch each other, as they may stick together.
  • Use an instant-read thermometer to ensure the filling is thoroughly cooked. The minimum safe temperature for ground pork is 160 F. If you cut open a dumpling, there should be no traces of pink in the filling.

Recipe Variations

  • For steamed dumplings, place the dumplings in a tiered bamboo steamer and steam over high heat for about 8 minutes after the water has come to a boil.
  • Swap out the bok choy with napa cabbage.
  • Add 2 finely chopped green onions to the filling mixture.

How to Store and Reheat Potstickers

  • Place leftover cooked potstickers in an airtight container within 2 hours and refrigerate for up to 3 days.
  • To freeze uncooked or cooked potstickers, place them on a baking sheet and freeze. When frozen solid, place them in zip-close freezer bags. Label with the name and date and freeze for up to 3 months.
  • Reheat cold leftover potstickers in a skillet in a small amount of oil until hot, about 3 to 5 minutes, to an internal temperature of 165 F.
  • Reheat frozen cooked potstickers in a skillet in a small amount of oil for about 3 to 4 minutes. Add about 1/2 inch of water to the pan; cover the pan and steam the potstickers over medium-low heat until the water has evaporated, or until the potstickers register 165 F, the minimum safe temperature for cooked leftovers.
  • To cook frozen uncooked potstickers, follow the recipe method above, but let the potstickers steam covered for at least 5 minutes, adding a little more water if needed.

What does Wor Tip mean?

Wor Tip is the Cantonese term for potstickers and is roughly translated as "pot stick."

What is the difference between potstickers and dumplings?

Potstickers are a category of dumplings that are pan-fried on one side and steamed on the other, creating a wonderful contrasting texture.