Pot Stickers Recipe

Ground pork: This is the main protein that makes the filling tasty and juicy.

Cabbage: Adds crunch and freshness to the filling.

Soy sauce: Gives a salty, savory flavor that brings everything together.

Sesame oil: Adds a nutty aroma and rich taste.

Garlic: Brings a sharp, fragrant kick to the filling.

Ginger: Adds warmth and a little zing.

Pot sticker wrappers: Thin dough sheets that hold the filling and turn crispy when cooked.

One of the trickiest parts of making pot stickers is folding and sealing the edges so the filling doesn’t leak out while cooking. Here’s a simple way to do it without making a mess:

1. Put a small spoonful of the filling right in the center of the pot sticker wrapper. Don’t overfill it, or it will be hard to seal.
2. Dip your finger in a little water and run it along the edge of the wrapper. This acts like glue to help the edges stick together.
3. Fold the wrapper in half to make a half-moon shape, gently pressing the edges together.
4. To make sure it’s sealed tight, pinch the edges firmly. You can also make little pleats by folding small sections of the edge over each other—this looks nice and helps keep the filling inside.

Doing this step carefully makes cooking smoother because the filling stays inside, so you don’t end up with a messy skillet or dry pot stickers. Plus, it helps the pot stickers hold their shape and look super tasty when you serve them.

When I first tried folding pot stickers, I didn’t wet the edges enough, and they popped open while cooking. It was a bit of a disaster! Now, I always keep a small bowl of water nearby to dip my finger in, and it makes all the difference. Also, if you’re in a hurry, just pressing the edges firmly without pleats still works fine—no need to be perfect. The important part is that the edges are sealed tight so you can enjoy those golden, crispy bottoms and juicy filling inside.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture to ground pork.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in pot stickers.

• cabbage - Substitute with bok choy: Bok choy has a similar crunch and mild flavor, making it a good alternative to cabbage.

• cabbage - Substitute with spinach: Spinach can be used for a different but still delicious flavor and texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it lacks the same intensity.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute.

• pot sticker wrappers - Substitute with wonton wrappers: Wonton wrappers are similar in texture and can be used to make pot stickers.

• pot sticker wrappers - Substitute with homemade dough: Homemade dough can be made with flour, water, and a pinch of salt for a fresh alternative.

• Allow the pot stickers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pot stickers in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Freeze the pot stickers on the baking sheet for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape and preventing them from clumping.
• Once frozen, transfer the pot stickers to a resealable plastic bag or an airtight container. Label the bag with the date to keep track of freshness.
• For best results, consume the frozen pot stickers within 2-3 months. They will still be safe to eat after this period but may lose some quality.
• When ready to cook, you can cook the pot stickers directly from frozen. Simply follow the original cooking instructions, adding a few extra minutes to the steaming time to ensure they are heated through.
• If you have leftover cooked pot stickers, store them in an airtight container in the refrigerator. They will keep for up to 3 days.
• To reheat refrigerated pot stickers, you can either pan-fry them again until heated through or steam them for a few minutes. Avoid microwaving as it can make the wrappers chewy and less appealing.

• Skillet Method: Heat a bit of oil in a skillet over medium heat. Place the pot stickers in the skillet, ensuring they are not touching. Cook for 2-3 minutes until the bottoms are crispy. Add a splash of water, cover, and steam for another 2-3 minutes until heated through.

• Microwave Method: Place the pot stickers on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pot stickers on a baking sheet lined with parchment paper. Lightly brush them with oil to prevent drying out. Bake for 10-12 minutes until they are heated through and slightly crispy.

• Steamer Method: Set up a steamer basket over boiling water. Place the pot stickers in the basket, ensuring they are not touching. Steam for 5-7 minutes until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the pot stickers with oil. Arrange them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger.

• Spoon: Used to place a small spoonful of filling in the center of each pot sticker wrapper.

• Pot sticker wrappers: Thin dough sheets used to encase the filling.

• Skillet: A flat-bottomed pan used to cook the pot stickers until the bottoms are golden brown.

• Spatula: Used to handle and flip the pot stickers in the skillet.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, garlic, and ginger.

• Knife: Used to finely chop the cabbage and mince the garlic and ginger.

• Cutting board: A surface used to chop the cabbage and mince the garlic and ginger.

• Lid: Used to cover the skillet while steaming the pot stickers.

• Serving plate: A plate used to serve the hot pot stickers.

• Dipping sauce bowl: A small bowl used to hold your favorite dipping sauce.

Prepare the filling in advance: Mix the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger the night before to save time on the day of cooking.

Use pre-made wrappers: Buying pot sticker wrappers instead of making them from scratch can significantly cut down on prep time.

Batch assembly: Lay out multiple wrappers and fill them all at once to streamline the process.

Freeze extras: Make a double batch and freeze the extra pot stickers for a quick meal later.

Use a food processor: Chop the cabbage and mince the garlic and ginger quickly using a food processor.