Why We Love This Easy Potstickers Recipe
Believe it or not, I learned to make Chinese dumplings on a coffee table in China over 25 years ago. When I was 17 years old, and fresh out of high school, I had the opportunity to go overseas on a mission/study trip to the north western province of Xinjiang, China. We spent our days studying Chinese history and language, exploring markets and monuments, and making friends. Our Chinese friends taught us how to make an authentic Chinese potstickers recipe, a dish they told us they always made at family gatherings. We sat on the floor around a coffee table in a small apartment rolling out circles of dough and learning to properly crimp the Chinese dumplings… Laughing through our language barrier, smiling, and making memories that will last a lifetime. Today’s potstickers are the Chinese dumplings I was taught to make so many years ago, with soft pork and vegetable filling and a homemade 2-ingredient dough that blows wonton wrappers out of the water. And let’s not forget the spicy soy dipping sauce. This authentic potsticker recipe is just as good, if not better, than any you’d pick up at a Chinese restaurant!
Ingredients You’ll Need
For the dough required in our Chinese dumplings recipe, you only need 2 ingredients: all-purpose flour and VERY hot water. Seriously, that’s it! Of course, you could substitute the dough for store-bought wonton wrappers as so many do, but you really do lose something in taste and texture. Real Chinese potstickers are doughy, not like the thin wonton sheets.
Pork Filling:
Ground pork – or ground turkey Eggs – adds moisture and works as a binding agent Sugar – helps balance the savory flavors Fresh ginger – grated Garlic – minced Bok choy – finely chopped Water chestnuts – finely chopped Scallions – finely chopped Soy sauce – use low sodium Sesame oil – only a little, so it doesn’t overpower Dijon mustard – adds tanginess Salt and pepper – enhances the flavor
Dipping Sauce:
Soy sauce – use low sodium Rice vinegar – staple in Chinese cooking Sesame oil – adds depth and richness Sugar – adds a hint of sweetness Garlic – minced Chile garlic sauce – adds spice Scallions – chopped Oil and water – for cooking
This sauce has exactly the right balance of salty, sweet, and spicy, and pairs perfectly with the fresh and savory flavors of the dumplings. I swear you’ll find yourself wanting to make this delicious potstickers recipe just as an excuse to have the dipping sauce.
How to Make Chinese Dumplings
While making a batch of potstickers can be a time-intensive task, the actual process is surprisingly easy. In fact, if you make rolling and stuffing your dumplings a two-person job (or fun family affair as the Chinese do) it’s a pretty quick process.
First, here’s how you make the dough:
Next, make the filling and dipping sauce:
To cook the dumplings:
Tips & Tricks
They don’t have to look perfect! These take a lot of practice to make look good. They definitely don’t have to look perfect, just seal them enough so that the mixture stays in the middle! Don’t cook them in too much oil, since you are adding water at the end to steam them. You want just enough oil to coat the pan. Then when you add the water, there will be a lot of sizzling. Just add the water and then immediately top with the lid so that the steam stays inside to further cook these pan-fried dumplings! Serve with soy sauce or your favorite dipping sauces!
Serving Suggestions
Serve these savory potstickers as a delicious appetizer with a little bit of soy sauce! Or turn them into a comforting wonton soup. If you want to make a Chinese-inspired feast, serve them with some of my favorites:
Orange Chicken Kung Pao Beef Stir Fry Vegetable Lo Mein Szechuan Beef
Can I Make This Gluten Free?
For those of you who are interested in a gluten-free potstickers recipe, check out our Paleo Chinese Dumplings! Also try this Kung Pao Chicken Recipe from Dinners, Dishes, and Desserts!
How Long Do These Leftovers Last?
Potstickers will keep in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 3 months.
Can you make the dough without a food processor?
It’s easiest in a food processor. However, you can make the dough with a good electric mixer as well. Hope this helps!
How To Fix My Crumbling or Too Stiff Dough?
Try adding just a little more water, 1 tablespoon at a time, until it is pliable, but still firm.
Can you boil these and if so would you cook the meat first?
I would not recommend boiling them. However, you can steam them in a traditional bamboo steam basket, or in a skillet with a shallow bit of water and a tight lid. Either way, cook for 5-6 minutes. There’s no need to cook the filling ahead of time.
Am I Able To Assemble The Chinese Dumplings Ahead Of Time and Freeze Them At All Before Cooking Them?
We have frozen them a few times, uncooked, then sauteed a little longer than listed. The key is to freeze flat on a wax paper-lined baking sheet so they don’t stick together. Happy Cooking!
Looking for more Asian-inspired recipes? Be Sure to Try:
Korean Bibimbap Recipe Pork Sukiyaki Recipe Easy Chicken Pad Thai Recipe Chinese Hot Pot Recipe Crunchy Asian Slaw Recipe with Peanut Dressing Skinny Chinese Orange Chicken Recipe Instant Pot Chinese Sesame Chicken Recipe Chinese Five Spice Shrimp with Coconut Rice Recipe Zesty Wor Wonton Soup Recipe Easy Low Carb Szechuan Beef Recipe Okonomiyaki Recipe (Japanese Pancakes)
Share This Recipe With Friends!
