Easy and Fast Perfect Pot Stickers Recipe

A sort of dumpling known as pot stickers is thought to have originated in China. Although ground pork and cabbage are the basic filling for pot stickers, other ingredients can also be used. To give the filling a soft, tender feel and the dumpling dough a crispy texture, they are typically pan-fried and steamed.

Creating Pot Stickers:

The detailed recipe may be found below, but here’s a quick rundown of what to expect:

Produce the Filling:

In a bowl, mix the ground pork with the cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne. Refrigerate until cooled and ready to use after combining thoroughly.

Produce the dough:

Pour boiling water over the flour and kosher salt gradually. Until a dough forms, stir. Knead the dough until it is elastic and smooth. The dough ball should rest for 30 minutes after being wrapped in plastic wrap.

Construct the potsticker wrappers:

The dough ball should be divided into four equal pieces. While working with the other pieces, keep them covered. Make a log out of the dough and cut it into six equal pieces. Each component should be wrapped in a pot sticker. Continue until all of the dough has been used.

Complete the potstickers:

Each wrapper should have a modest bit of pork filling in the middle. Fold the two sides of the wrapper together after wetting the edges. Together, pinch the edges. The pot sticker should be flattened on the work surface before being slightly curved so it can stand alone.

Construct the dipping sauce:

In a bowl, mix soy sauce and rice vinegar. Before serving, set aside.

The pot stickers should be pan-fried till golden brown. Three minutes of steaming after adding water. Once the water has disappeared and the pot stickers are crunchy, remove the lid and continue to pan-fry.

Cooking Pot Stickers:

Chef John’s technique for preparing pot stickers is fantastic. Pan-fry the bottoms of the pot stickers in oil until they are golden brown if you want them to be crispy but soft. Three minutes of steaming the pot stickers after adding water and covering the skillet. Once the water has disappeared and the bottom of the pot stickers is crunchy, remove the cover and allow to pan-fry once more.

Sauce for potstickers as a dip:

Potsticker dipping sauce by Chef John is incredibly easy to make and tasty. Simply combine rice vinegar and soy sauce in a bowl. You may also spruce up the sauce by adding spicy sauce, garlic, finely chopped green onions, or ginger.

Pot Stickers: How to Store Them:

For up to four days, refrigerate leftover pot stickers in an airtight container. Warm up completely in the microwave after reheating. Reheat in the microwave just until warmed through, then pan-fry in oil until the bottom is crisp.

Potsticker Freezer Instructions:

Pot stickers can be frozen uncooked. Simply follow the directions for making the pot stickers up until the point of cooking them. The pot stickers should be moved to a baking sheet and flash frozen for a few hours (or until they are completely frozen). Put the pot stickers that have already frozen in a zip-top freezer bag and store there for up to three months.

The pot stickers don’t need to be thawed before eating. Just use this recipe to prepare them from frozen. To compensate for the frigid temperature, you might need to increase the cooking time by a few minutes.



100 grammes of ground pork

4 minced garlic cloves

finely cut green onions, half a cup

3 tablespoons of fresh ginger, minced very finely

2/fourths cup soy sauce

a smidge of soy sauce

Sesame oil, 1 teaspoon

1 cayenne peppercorn

Green cabbage, cut into 1 1/2 cups.


or more as necessary, 2 12 cups all-purpose flour

1/4 kosher salt teaspoon

1 cup hot water, approximately 55–65 C (130–150 F)

Sauce for Dives:

quarter cup spiced rice vinegar

4 ml of soy sauce

When frying:

6 tablespoons vegetable oil, divided, to use for frying.

8 divided tablespoons of steaming water


In a mixing bowl, combine the ground pork, sesame oil, cayenne, 2 tablespoons plus 1 teaspoon of soy sauce, green onions, garlic, and ginger. Add some chopped green cabbage on top. Use a fork to mix everything completely. Lightly press down; cover with plastic. Refrigerate for about an hour to get it cold.

In a mixing dish, combine kosher salt and 2 1/2 cups of flour. Pour boiling water in gradually. Using a wooden spoon, stir the mixture until it resembles shaggy dough. Transferring the dough to a work surface after flouring your hands. Knead the dough for 3 to 5 minutes, or until it becomes smooth and elastic. Add a little more flour, up to an additional 1/2 cup, and knead the dough if it appears too sticky. Give the dough ball about 30 minutes to rest after wrapping it in plastic.

Divide the dough into four equal pieces after it has rested. While working on the first piece, cover three parts with a dish towel. Form a small log that is about 3/4 inch thick, or the thickness of a thumb. Each log should be cut into 6 equal pieces. To create the pot sticker wrappers, roll each piece into a narrow 3 1/2-inch circle on a lightly dusted surface. Repeat with the rest of the dough.

Use a wet finger to lightly moisten the edges of a wrapper. A tiny scoop of the ground pork mixture should be placed in the middle of the wrapper. Fold the two edges inward and pinch them together in the middle. The remaining edges should be pinched together to create “pleats” along one side. To make the pot sticker stand upright in the pan, slightly flatten the bottom of the sticker by tapping it on the work surface. Onto a platter that has been well-floured. Repeat with the remaining filling and dough.

For the dipping sauce, combine soy sauce and seasoned rice vinegar in a small bowl.

Oil is heated in a skillet over a medium-high flame. Put around 6 or 7 pot stickers, flat side down, in the heated oil. Cook for about 2 minutes, or until bottoms are golden brown. Add water, rapidly cover the pan, and steam for three minutes. Lift the cover and moderate the heat. Cook for a further 1 to 2 minutes, or until water has evaporated and the bottoms are caramelised and crunchy. Place in a hot serving dish. Repeat with the rest of the pot stickers. With dipping sauce, please.

Serving hot, please.

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