Potsticker Recipes

Category Chinese
Originally created in China, these delicious filled dumplings have local versions in many Asian countries and are popular worldwide. Savory fillings are wrapped inside thin dough wrappings. This appetizer is generally pan fried then steamed and served with a flavorful dipping sauce.


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These potstickers may seem daunting to prepare, but once you make your first batch, you'll be an automatic-potsticker-making-machine! These are fabulous as appetizers, sides or full meals. I like to serve them at get-togethers, but watch out, they go fast! I've included an alternative lettuce wrapped version here, as well as how to make my special dipping sauce.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 1/2 lb ground meat of your choice
  • 2 ounces shredded cabbage
  • 1 green onion, chopped
  • 2 cloves garlic, minced
  • 3 tsp grated ginger
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • dash salt and pepper
  • 20 gyoza wrappers
  • 1 Tbsp canola or vegetable oil for frying
  • 1/4 cup water
  • 6 butter lettuce leaves
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 1/4 tsp chili flakes


  1. In a bowl, mix together the ground meat, cabbage, green onions, garlic, ginger, 1 tsp. sesame oil, 1 tsp. soy sauce, salt and pepper.
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  3. Place a little bowl of water in front of you and lay out some gyoza wrappers.
  4. Pick up a wrapper and lay it on your hand. Use a teaspoon to scoop up a bit filling and drop it in the middle of the wrapper.
  5. Dip a finger from your free hand in the bowl of water and draw a circle around the outer edge of the wrapper.
  6. Fold the wrapper in half over the filling.
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  8. Fold little pleats from the left to the right to seal the edges. Continue all this with the rest of the wrappers. You will have some filling left over to use in the lettuce wrap versions.
  9. Heat a tablespoon of oil in a large non-stick pan over medium-high heat. When the pan is hot, put in the potstickers, flat side down.
  10. Cook potstickers until the bottoms are golden brown, about 3 to 4 minutes.
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  12. Add a quarter cup of water to the pan, then cover with a lid. Steam for 3 to 4 minutes, until most of the water evaporates.
  13. Remove the lid cook uncovered until they are crispy on the bottom. Transfer to serving platter.
  14. To make the lettuce wrap versions, add a splash of oil to the pan and cook the remaining unused meat filling over medium-high heat until browned.
  15. Place filling in the center of the lettuce leaves.
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  17. To make the dipping sauce, mix together the 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, minced garlic clove, teaspoon of grated ginger, 1 teaspoon sesame oil, and chili flakes.
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This recipe makes about 4 dozen. These dumplings are a yummy treat and worth the effort. If you're like me and don't really need 4 dozen at a time just go ahead and cook them up because they freeze quite nicely.

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December 7, 2016

This is a page about making deep fried pot stickers. These tasty Asian treats can be customized to please any palate.

Corny Dumplings

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