Potstickers (Chinese Pork Dumplings)

Name: Potstickers (Chinese Pork Dumplings)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: about 30 potstickers
Cuisine: Chinese
Ingredients: 1 lb ground pork (not too lean); 3 cups napa cabbage (finely chopped); 1 tsp salt (for salting the cabbage); 3 scallions (finely chopped); 1 tbsp fresh ginger (grated); 2 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tbsp toasted sesame oil; ½ tsp white pepper; 1 package (about 30) round dumpling wrappers; 1 small bowl water (for sealing); 3 tbsp neutral oil (for frying, divided); 3 tbsp Chinkiang black vinegar; 2 tbsp light soy sauce; 1 tsp chili oil (optional)

By The Chowmi Test KitchenUpdated June 6, 2026↓ Jump to Recipe

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Quick answer

Potstickers (鍋貼, guotie) are pan-fried Chinese dumplings with a juicy pork-and-cabbage filling and a signature crispy, golden-brown bottom. They're made by the “fry-steam-fry” method: you sear the dumplings flat-side down in a hot pan, add water and cover so the steam cooks the filling and softens the tops, then let the water boil off so the bottoms crisp again. The filling is ground pork mixed with finely chopped napa cabbage (salted and squeezed dry so it doesn't make the filling wet), ginger, scallion, soy sauce, sesame oil and a little Shaoxing wine. Store-bought round dumpling wrappers make it easy; you pleat them closed and stand them in the pan. Don't overfill, seal them well, and serve with a black vinegar–soy dipping sauce. It's a project worth making in a big batch, since uncooked potstickers freeze beautifully and cook straight from frozen.

Pan-fried potstickers with crispy golden bottoms on a plate with a dipping sauce

Why you'll love this potstickers (chinese pork dumplings)

Juicy pork dumplings with a crispy golden bottom — the best of both textures in one bite.
Far better (and cheaper) than frozen, and a fun project to make with others.
We walk you through filling, the easy pleat, and the fry-steam-fry method step by step.
Make a big batch and freeze them raw — they cook straight from the freezer anytime.

Ingredients

Filling

1 lb ground pork, not too lean
3 cups napa cabbage, finely chopped
1 tsp salt, for salting the cabbage
3 scallions, finely chopped
1 tbsp fresh ginger, grated
2 tbsp light soy saucesubstitutes →
1 tbsp Shaoxing winesubstitutes →
1 tbsp toasted sesame oilsubstitutes →
½ tsp white peppersubstitutes →

Wrappers & cooking

1 package (about 30) round dumpling wrappershard to find
1 small bowl water, for sealing
3 tbsp neutral oil, for frying, divided

Dipping sauce

3 tbsp Chinkiang black vinegarsubstitutes →
2 tbsp light soy saucesubstitutes →
1 tsp chili oil, optionalsubstitutes →

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Equipment

Nonstick or well-seasoned skillet with a lid — A tight lid is essential for the steaming step.(shop →)

Instructions

Salt the cabbage: toss the chopped napa cabbage with 1 tsp salt and let it sit 10 minutes, then squeeze out as much water as you can with your hands or a towel. This is the key to a filling that isn't watery.
💡 Wet cabbage makes a soggy filling and leaky dumplings. Really wring it dry.
Make the filling: mix the squeezed cabbage with the pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil and white pepper. Stir vigorously in one direction for a minute until it's sticky and cohesive.
Fill and pleat: put a wrapper in your palm, add about 1 tablespoon of filling in the center, and wet the edge with a fingertip of water. Fold into a half-moon and pinch the center, then make 3–4 small pleats on each side, pressing each pleat against the flat back edge to seal. Stand the dumpling on its flat bottom.
💡 Don't overfill — about a tablespoon. Seal the edges firmly with no air pockets, or they'll burst.
Fry: heat 1 tbsp oil in the skillet over medium-high. Add a batch of dumplings flat-side down in a single layer and fry 2–3 minutes until the bottoms are golden brown.
Steam: carefully add about ⅓ cup water to the hot pan and immediately cover with the lid. Let the dumplings steam 5–6 minutes, until the water has mostly evaporated and the wrappers are translucent and cooked.
💡 Stand back — the water will sputter when it hits the oil. The lid traps the steam that cooks the filling and tops.
Crisp again: uncover and let any remaining water boil off, then fry another 1–2 minutes until the bottoms are crisp and deep golden. Slide onto a plate bottom-up and serve with the dipping sauce (stir the vinegar, soy and chili oil together).

Tips & notes

Salt and squeeze the cabbage dry — it's the single most important step for a juicy (not soggy) filling.
Use about a tablespoon of filling and seal firmly with no trapped air; overfilled or loose dumplings split open.
The fry-steam-fry method gives you the signature contrast: crisp bottom, tender pleated top. A tight lid for the steam step is essential.
Freeze raw: arrange uncooked potstickers on a tray so they don't touch, freeze solid, then bag them. Cook straight from frozen — just add a couple of minutes to the steam.
No napa cabbage? Regular green cabbage works (salt and squeeze it too). For a quick filling, you can also use ground chicken or a mushroom-tofu mix for vegetarian.

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Recipe

Potstickers (Chinese Pork Dumplings)

New recipe

Prep: 40 min
Cook: 15 min
Total: 55 min
Serves: 4
Level: Intermediate

Ingredients

Filling

1 lb ground pork, not too lean
3 cups napa cabbage, finely chopped
1 tsp salt, for salting the cabbage
3 scallions, finely chopped
1 tbsp fresh ginger, grated
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame oil
½ tsp white pepper

Wrappers & cooking

1 package (about 30) round dumpling wrappers
1 small bowl water, for sealing
3 tbsp neutral oil, for frying, divided

Dipping sauce

3 tbsp Chinkiang black vinegar
2 tbsp light soy sauce
1 tsp chili oil, optional

Instructions

Salt the cabbage: toss the chopped napa cabbage with 1 tsp salt and let it sit 10 minutes, then squeeze out as much water as you can with your hands or a towel. This is the key to a filling that isn't watery.
Make the filling: mix the squeezed cabbage with the pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil and white pepper. Stir vigorously in one direction for a minute until it's sticky and cohesive.
Fill and pleat: put a wrapper in your palm, add about 1 tablespoon of filling in the center, and wet the edge with a fingertip of water. Fold into a half-moon and pinch the center, then make 3–4 small pleats on each side, pressing each pleat against the flat back edge to seal. Stand the dumpling on its flat bottom.
Fry: heat 1 tbsp oil in the skillet over medium-high. Add a batch of dumplings flat-side down in a single layer and fry 2–3 minutes until the bottoms are golden brown.
Steam: carefully add about ⅓ cup water to the hot pan and immediately cover with the lid. Let the dumplings steam 5–6 minutes, until the water has mostly evaporated and the wrappers are translucent and cooked.
Crisp again: uncover and let any remaining water boil off, then fry another 1–2 minutes until the bottoms are crisp and deep golden. Slide onto a plate bottom-up and serve with the dipping sauce (stir the vinegar, soy and chili oil together).

Nutrition (est., per serving): 360 cal · 20 g protein · 34 g carbs · 16 g fat

Potstickers (Chinese Pork Dumplings) FAQ

What's the difference between potstickers, dumplings, and gyoza?

“Dumpling” is the broad category. Potstickers (guotie) are a specific Chinese style — pan-fried dumplings with a crispy bottom, made by the fry-steam-fry method. Jiaozi is the general Chinese word for these dumplings (which can also be boiled or steamed). Gyoza is the Japanese version, usually with a thinner wrapper and a finer, more garlicky filling. They're close cousins; potstickers are the pan-fried, crispy-bottomed kind.

Why do my potstickers stick to the pan or fall apart?

Sticking usually means the pan wasn't hot enough or had too little oil before the dumplings went in, or the water boiled off completely and they scorched. Falling apart usually means the wrappers weren't sealed well or the filling was too wet. Use enough oil, seal firmly with no air pockets, and squeeze the cabbage dry.

Can I freeze potstickers?

Yes — freeze them raw for the best results. Arrange the uncooked dumplings on a tray in a single layer (not touching), freeze until solid, then transfer to a bag. Cook them straight from frozen using the same fry-steam-fry method, adding a couple of extra minutes to the steaming step. Don't thaw them first, or they'll get soggy and stick together.

What wrappers should I use for potstickers?

Round dumpling (or “gyoza/potsticker”) wrappers from the refrigerated or frozen section of an Asian market are easiest. They're slightly thicker than wonton wrappers, which suits the pan-frying. You can make wrappers from scratch with flour and water, but store-bought are a perfectly good shortcut for a weeknight.

What dipping sauce goes with potstickers?

The classic is a simple mix of Chinkiang black vinegar and light soy sauce, often with a little chili oil and slivered ginger. The black vinegar's malty tang cuts the richness of the pork beautifully. Adjust the ratio to taste — more vinegar for tang, more soy for salt, more chili oil for heat.

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