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+ servings
A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce


Course: Appetizer
Cuisine: asian
Keyword: Easy Chinese appetizer recipe, how to make potstickers, pork potstickers recipe
Prep Time: 15 minutes
Cook Time: 18 minutes
Resting time for mushrooms and cabbage: 30 minutes
Total Time: 1 hour 3 minutes
Servings: 10
Calories: 118kcal
These potstickers are authentic and are just so good and one the Loon's all-time favorites. You're gonna love 'em! Be sure to whip up a batch of the Ginger-Soy Dipping Sauce, too! Link to recipe below.
Print Recipe


  • Skillet (preferably) non-stick with a lid


  • ½ cup shiitake mushrooms dried
  • cups napa cabbage roughly chopped
  • Salt and freshly ground black pepper
  • ¼ lb pork ground
  • 1/4 cup chives Chinese chives, if possible
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • tsp Chinese rice wine
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • tbsp cornstarch
  • 20 wonton wrappers or dumpling wrappers
  • 2 tbsp canola oil divided
  • ½ cup chicken stock divided
  • Ginger-Soy Dipping Sauce for dipping!


  • Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.
  • Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon salt and let stand for 30 minutes to leach out water from the cabbage. Use your hands and wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.
  • Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper and, using a wooden spoon, mix to combine the ingredients well.
  • To fill each potsticker, place a wrapper on a work surface and brush the edges with water and keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).
  • Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers.
  • Preheat to 250 F.
  • In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the canola oil. Add 10 potstickers, flat bottom down, and in a single layer. Sear until golden brown on the bottom, 3 - 4 minutes.
  • Pour ¼ cup of the stock into the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender, but still firm, and the filling is cooked through, 4 - 5 minutes.
  • Transfer to a baking pan and place in the oven. Follow the same steps for cooking the remaining potstickers.
  • Serve pot stickers hot, and accompanied with the Ginger-Soy Dipping Sauce.



Many of the ingredients in this recipe can be found in the Asian section of many well-stocked supermarkets.  If you have access to an Asian market, you'll have no trouble finding the ingredients there.  You can also order online.
If you can't find Chinese chives, just use regular chives.  Regular soy sauce can be substituted for the light soy sauce.  
Wonton wrappers, dumpling wrappers, or potsticker wrappers are work well.  Many supermarkets carry wonton wrapper in the product department, often near vegan products.
These cooked potstickers freeze beautifully.  Place in a flat layer in a container.  And freeze for up to 2 months.  Let thaw completely and then warm in a skillet with a little broth.
You can also freeze uncooked potstickers in the same manner you would if they were cooked.  Let them thaw, and then cook them according to the recipe instructions.
Cooked potstickers will keep in the fridge for up two 1 week, although, we think they're best when served fresh off the stove.  


Calories: 118kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg