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Perfect Pot Stickers

Rated as 4.63 out of 5 Stars

"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."
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1 h servings 438
Original recipe yields 6 servings (32 pot stickers)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  6. 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

Per Serving: 438 calories; 18.8 46.2 19.8 54 1453 Full nutrition

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  1. 70 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

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...

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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 g...

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 m...

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 th...

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!!

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!

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 th...

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 a...

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 end...

I made these for New Years (pork + cabbage). This seems to be a recipe that requires a little bit of practice to master... The filling is easy enough to make, but I found my dough to be too sof...