Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
32 pot stickers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Filling:
Dough:
Dipping Sauce:
For Frying:

Directions

Instructions Checklist
  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.

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  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.

  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.

  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.

  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.

  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Chef's Note:

Optional: You can spike dipping sauce with things like hot sauce, garlic, minced green onions, ginger, etc.

Nutrition Facts

439 calories; protein 19.8g 40% DV; carbohydrates 46.2g 15% DV; fat 18.8g 29% DV; cholesterol 54.5mg 18% DV; sodium 1453.3mg 58% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2018
Made dough exact to recipe. Dough came out really nice. Only addition I made was one egg to filling mixture after watching a lot of other videos. Filling was very tasty. I used a little less ginger because my boyfriend is sensitive to the ginger flavor. Will definitely make again. It was a fun group activity to fill and pinch dumplings Read More
(14)

Most helpful critical review

Rating: 3 stars
02/04/2019
Me and my fiance doubled this recipe because it doesn't say that it makes like 24 of them. We doubled the dough as well and yet there was a good portion extra filling, even though we filled them pretty full. Good recipe but we accidentally made like 48 because the yield wasn't given and there's too much filling. Read More
(2)
81 Ratings
  • 5 star values: 64
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/01/2018
Made dough exact to recipe. Dough came out really nice. Only addition I made was one egg to filling mixture after watching a lot of other videos. Filling was very tasty. I used a little less ginger because my boyfriend is sensitive to the ginger flavor. Will definitely make again. It was a fun group activity to fill and pinch dumplings Read More
(14)
Rating: 4 stars
06/03/2018
It took a couple of times for me to get it right. The whole boiling thing, it never worked for me. So I read other recipes that said to fry it first and throw in a couple of TBLS of water and that was great. The flavor was really good though and I got rave reviews will make them again just a few changes Read More
(7)
Rating: 5 stars
02/05/2018
A truly delicious recipe! Personally I would add less sesame oil next time but that's my taste preference. Be patient making your wrappers because it is time consuming if you're a novice like me. Read More
(6)
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Rating: 5 stars
01/14/2018
This recipe is the bomb. We like our pot stickers crispy so we deep fried them. For the ginger because three tablespoons is a lot I peeled it and tossed it in my mini food processor. Delish!! Read More
(4)
Rating: 4 stars
01/01/2018
Easy to make with the handy dumpling maker we found at the local Asian supermarket. Very tasty but felt the filling needed a little salt and pepper and will make another batch! Read More
(3)
Rating: 5 stars
05/05/2019
I've made these twice now and my family loves them. Time consuming (took me 2 1/2 hours from start to finish) but any from scratch are going to be. I put just a little less ginger. The sauce I added one small squeeze of sriracha. Everyone kept talking about how good the flavors were together. This recipe is a keeper Read More
(2)
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Rating: 5 stars
01/03/2018
Turned out great (and with the added satisfaction of making at home)! I read the "very finely minced fresh ginger" to mean the smallest I could possibly cut it - which took way too long and ended up practically grated. 3 tablespoons of that size was a little too much ginger in the end. (I should've paid closer attention to the video.) I also had a good bit of filling left over but no big deal. I will definitely make this again. Thanks Chef John! Read More
(2)
Rating: 5 stars
06/24/2019
I used ginger powder because didn’t have ginger. I also cooked the pork with all the ingredients (beside the cabbage) already mixed in. Delicious! Make sure you cover them immediately to keep the steam inside the pan. Read More
(2)
Rating: 3 stars
02/04/2019
Me and my fiance doubled this recipe because it doesn't say that it makes like 24 of them. We doubled the dough as well and yet there was a good portion extra filling, even though we filled them pretty full. Good recipe but we accidentally made like 48 because the yield wasn't given and there's too much filling. Read More
(2)