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overhead: platter of pork pot stickers
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5 from 1 vote

Pork Pot Stickers

Pork pot stickers are stuffed with a savory pork and veggie filling. Pan fry the bottoms crisp before steaming for the perfect Chinese appetizer or dim sum!
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: appetizers
Cuisine: Chinese
Servings: 48
Author: Kevin


Cooking (per batch)

Dipping Sauce (per person)


  • In a small bowl, soak black forest mushrooms in hot water and place something on top to keep submerged for 20 minutes or until soft. Drain, rinse and squeeze out excess water. Remove and discard stems. Chop mushroom caps into thin diagonal strips. turn strips 90° and finely chop.
  • Thoroughly combine ground pork in a large bowl with 1 tablespoon of peanut oil. (See Note 1)
  • Add rice wine, water, soy sauce, cornstarch, sesame oil, salt and white pepper to ground pork and mix thoroughly. Transfer cabbage, carrot, mushrooms, green onions and ginger to the pork mixture. Mix thoroughly.
  • If using store bought potsticker dough rounds, wet the outer edge with water. No need if using fresh wrappers. Place 1 tablespoon of the pork mixture in the center of potsticker dough round. Fold the dough round like a taco and pinch the center together, left and right sides will remain open.
  • To create the pleats:
    Hold the thumb of your right hand on the center top of dough. Using the thumb and index finger of your left hand, push the dough to create a pleat left of center and seal to the right.
    Move the thumb of your right hand over the new pleat and continue using the thumb and index finger of the left hand to push the dough to create pleats left of center and seal to the right until you reach the end of the left side (about 4 pleats). Now do the same for the right side of potsticker, moving pleats toward center.
  • Place the potsticker, pleated edge up, on a lined cookie sheet so they don't stick. Gently press dumpling to flatten the bottom. Cover with towel and repeat with remaining filling and dough rounds.
  • Heat a large skillet until very hot. Add about 2 tablespoons of the peanut oil, tilting skillet to coat bottom. Place about 12 potstickers in single layer with pleats on top and fry for 2 to 3 minutes, until the bottoms are golden brown.
  • Next, quickly pour about 1/4 cup of water into the pan. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes. Remove lid and let the potstickers cook for another minute, until the water evaporates. Transfer cooked potstickers to a plate and keep warm. Repeat cooking process with remaining potstickers.
  • Serve with dipping sauce and chopped cilantro as garnish.



  1. Ground pork is typically 90/10, meaning only 10 percent is fat. To keep the pork pot stickers juicy on the inside, I combine the meat with peanut oil.
  1. Cabbage contains a lot of water, which releases during cooking. The excess water can lead to pot stickers with soggy bottoms. To prevent this, after shredding the cabbage, lightly toss it with some salt and put it into a strainer placed in your kitchen sink. Let the cabbage sit there for at least 30 minutes so that some of the water can drain out.
  1. NUTRITION: Information shown is for one pork pot sticker with dipping sauce. A typical serving is 3 to 4 dumplings.


Serving: 1g | Calories: 57kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 123mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg