Homemade Pork Potstickers

Homemade pork potstickers are crispy, golden-bottomed dumplings filled with a savory mixture of ground pork, garlic, ginger, green onions, and seasonings. Pan-fried to achieve that signature crunch, then gently steamed for a juicy, tender interior, these dumplings deliver the perfect balance of texture and flavor. Served with a tangy soy-based dipping sauce, they make a delicious appetizer or satisfying main dish that’s surprisingly easy to prepare from scratch.

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: Wonton Wrappers

Ingredients

• 1 thumb-sized piece of ginger, minced

• 4 cloves garlic, minced

• 4 scallions, thinly sliced (whites and greens separated)

• 1 cup shredded cabbage (coleslaw mix works well)

• 1 lb ground pork

• 2 tsp sesame oil

• 2 tsp soy sauce

• 4 tbsp white wine vinegar

• 1 package wonton wrappers

• Salt and pepper, to taste

• Oil, for frying

• 1/4 cup water (for steaming)

Optional Dipping Sauce

• 2 tbsp Chinese black vinegar

• 1 tsp chili crisp

• Scallion greens (reserved from above)

Directions

1. Prep the Filling

   Mince the ginger, garlic, and cabbage. Thinly slice the scallions, separating whites and greens.

2. Mix the Filling

   In a medium bowl, combine ground pork, ginger, garlic, scallion whites, sesame oil, and soy sauce. Season with salt and pepper to taste. Mix until well combined.

3. Assemble the Potstickers

   Place a wonton wrapper on a clean, dry surface. Add about 1 teaspoon of filling to the center. Dip your finger in water and moisten the edges. Fold diagonally into a triangle and press edges firmly to seal. Set aside under a damp paper towel and repeat until all filling is used.

4. Pan-fry the Dumplings

   Heat a thin layer of oil in a large pan over medium-high heat. Add dumplings in a single layer without crowding. Fry until crispy, about 1 minute per side. Remove and repeat with remaining dumplings.

5. Steam the Dumplings

   Return all dumplings to the pan in an even layer. Reduce heat to low and add ¼ cup water. Cover and steam until wrappers are translucent, about 4-6 minutes.

6. Crisp and Finish

   Remove lid, increase heat to medium-high, and cook until water evaporates (about 2 minutes) and bottoms crisp again.

7. Make the Dipping Sauce (Optional)

   Mix Chinese black vinegar, chili crisp, and scallion greens. Serve alongside the potstickers.