Crispy on the bottom, tender on top, and packed with savory filling — these pot stickers are a delicious crowd-pleaser you can easily make at home.
Origin Perfect Pot Stickers
Pot stickers, or jiaozi, are a popular Chinese dumpling known for their unique cooking method that combines frying and steaming. They’ve become a beloved appetizer or snack worldwide.
Why You’ll Love This Recipe
These pot stickers are easy to make from scratch, with a simple filling and a perfect crispy texture that’s hard to beat. Plus, they’re great for dipping in your favorite sauce!
Also Read : Mulligatawny Soup
Perfect Pot Stickers
4
servings30
minutes30
minutes550
kcalIngredients
1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option)
2 cups finely chopped Napa cabbage or regular cabbage
3 scallions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 package round dumpling wrappers (about 40)
Directions
- In a large bowl, combine ground meat (or tofu), cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
- Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
- Moisten the edges with water, fold in half, and pinch the edges to seal tightly. Repeat with remaining wrappers and filling.
- Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
- Arrange pot stickers in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
- Carefully pour in 1/2 cup water and cover the skillet immediately to steam the pot stickers.
- Cook for about 5 minutes until water evaporates and wrappers become tender.
- Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again if needed.
- Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Notes
- Don’t overfill the dumplings to avoid bursting during cooking.
- If you want extra crispiness, increase the initial frying time before steaming.
- Pot stickers freeze well — freeze uncooked on a baking sheet, then transfer to a bag and cook straight from frozen.
