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Potsticker Dumplings

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Calories: 256kcal
Servings: 4 People
Metric - Imperial

Ingredients

Wrappers

  • 1 Packet (30-40 Wrappers) Dumpling or Gow Gee Wrappers

Potsticker Filling

  • 15 ml Peanut or Vegetable Oil
  • 250 g Pork or Chicken Mince
  • 5 ml Soy Sauce
  • 1.5 g Cornflour Cornstarch
  • 2.5 ml Chinese Rice Wine
  • 2.5 ml Sesame Oil
  • 5 g Chives Sliced
  • 100 g Water Chestnuts Finely Chopped
  • 3 Shiitake Mushrooms Finely Chopped
  • 2.5 g Ginger Grated
  • 200 g Chinese Cabbage (Wombok) Shredded
  • Big Pinch of Salt For Cabbage
  • Ground White Pepper

Potsticker Dipping Sauce

  • 60 ml Soy Sauce
  • 60 ml Chinese Black Vinegar
  • 5 ml Sesame Oil
  • 1 Garlic Clove Minced
  • 2.5 g Ginger
  • 1 Spring Onion (Scallion) Sliced

Method

Potsticker Filling

  • Add the shredded cabbage to a mixing bowl with a pinch of salt. Mix well and set aside for 10 minutes to draw out the moisture.
  • In a separate large bowl, add the pork or chicken mince, soy sauce, corn flour, Chinese rice wine, sesame oil, chives, water chestnuts, shiitake mushrooms, ginger paste, and a pinch of white pepper.
  • Squeeze and discard the excess moisture from the cabbage, then add it to the potsticker mix. Combine everything well and set aside to marinate.

Potsticker Dipping Sauce (Gyoza Sauce)

  • Add all of the dipping sauce ingredients to a bowl and whisk together well. Refrigerate until ready to serve.

Wrapping

  • Place 1 tsp of the filling into the centre of each wrapper. Dip your fingers in cold water and lightly moisten the outer edges to create a sticky seal. Fold the wrapper in half and crimp the sides together — many patterns and shapes work here.

How to Cook the Potstickers

  • Place a large nonstick pan over medium heat. Add the oil, then add enough potstickers, flat side down, to fill the base without overcrowding. Cook for 2 minutes, until golden.
  • Add ¼ Cup (60ml) of cold water and immediately cover with a lid. Cook for a further 2 minutes, or until the water has evaporated and the filling reaches an internal temperature of 71°C (160°F) for pork or 74°C (165°F) for chicken — cut one open to check if you're unsure. Remove and repeat with the remaining batches.

Serving

  • Place the potstickers on a serving plate and serve alongside the gyoza sauce. Dig in.
Chef's Tips
Squeeze the cabbage really thoroughly after salting it — any leftover moisture will make the filling watery and can cause the wrappers to tear or the potstickers to steam instead of crisp on the base.
Don't overcrowd the pan when frying, as written — potstickers touching each other won't crisp evenly on the base, and it's harder to get the lid to seal properly for the steaming step.
If you're at all unsure on doneness, cut one potsticker open before serving the whole batch — it's a much more reliable check than judging by colour or time alone, especially with a mixed pork-or-chicken filling.
Storage & Reheating
Uncooked potstickers freeze exceptionally well — arrange them in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen using the same method, adding an extra minute or two to the steaming stage.
Refrigerate cooked potstickers for up to 3 days in an airtight container. To reheat, pan-fry in a little oil over medium heat until hot through and re-crisped — a microwave will make them soft and chewy rather than crispy.
Serving 250gCalories 256kcalCarbohydrates 29.6gProtein 17.8gFat 7.2gSaturated Fat 1.4gPolyunsaturated Fat 1.87gMonounsaturated Fat 3.25gCholesterol 43.8mgSodium 239.2mgPotassium 475.3mgFiber 3.1gSugar 2.4gVitamin A 55IUVitamin C 21.76mgCalcium 39.3mgIron 2.5mg