Homemade Potstickers Recipe (Super Crispy)
Homemade pork and cabbage potstickers are crispy on the bottom, tender on top, and filled with juicy, savory goodness. The combination of seasoned ground pork, fresh cabbage, ginger, and garlic creates a classic dumpling flavor that’s comforting and satisfying. Pan-fried and steamed to perfection, they’re better than takeout and perfect for sharing.
A Little Story Behind These Potstickers
Growing up, one of my favorite comfort food stops after school was a dumpling shop called Bafang Dumplings. The smell of sizzling dumplings hitting a hot pan, the crispy golden bottoms, and the juicy filling inside—it was simple food, but it always felt special and helped me get through the day. These homemade potstickers are inspired by those memories.
If you like homemade dumplings, check out my Chicken and Cabbage Dumplings, Money Bag Dumplings, and Pork Dumplings Recipe.
Why You’ll Love This Recipe
- Crispy bottoms with tender, juicy filling
- Made with simple ingredients
- Perfect for meal prep or freezer meals
- Fun to make with family
- Better than takeout
Ingredients
You’ll need the following ingredients to make the Best Potstickers:
- Pork: I used ground pork but you can also use ground chicken or beef.
- Dumpling Wrapper: You can find dumpling or gyoza wrappers in the freezer section of any Asian grocery store.
- Cabbage: I used napa cabbage in this recipe, but you can also use regular cabbage.
- Garlic & Ginger: essential aromatics
- Soy Sauce: I used a combination of light soy sauce and dark soy sauce
- Salt & White Pepper: White pepper works best in this recipe
See recipe card below for a full list of ingredients and measurements.
Let’s Make the Potstickers!
- Prepare the Filling: In a bowl, add cabbage, green onion, garlic, ginger, sauce and seasoning.
- Mix the Ingredients: Mix everything together until well combined.
- Fill the Dumplings: Add about 1 tbsp of filling in the center of a dumpling wrapper.
- Wrap & Seal: Dip your finger in water and wet the edge of the wrapper. Fold in half and pinch the side edges to seal.
Step 5: Heat oil in a pan over medium heat. Fry the dumplings until bottoms turn golden brown (about 2–3 minutes).
Step 6: Add cornstarch slurry, cover with a lid, then steam for 5-6 minutes until filling is cooked through.
How to Serve Potstickers
Transfer the dumplings to a plate and serve them with my homemade dumpling dipping sauce or chili oil. Enjoy!
Substitutions & Variations
- Protein: You can swap ground pork with ground chicken, ground beef, shrimp, or mushrooms & tofu for vegetarian option
- Vegetables: In addition to napa cabbage, you can also use Taiwanese cabbage, green onion, Chinese chives, mushroom, or finely shredded carrots
Equipment
How to Storage and Reheat
To store and freeze dumplings, follow these 3 simple steps:
- Place the dumplings on a baking sheet dusted with flour or lined with parchment paper, making sure they are not touching each other.
- Place the baking try of dumplings in the freezer for 1-2 hours, or until they are solid. This will prevent them from clumping together.
- Once frozen, transfer the dumplings to an air tight container or zip lock bag and put them back into the freezer. Take them out whenever you are craving dumplings!
To Reheat: Reheat in a pan to crisp the bottom again
More Recipes You’ll Love
Looking for other recipes like this? Try these:
Homemade Potstickers Recipe (Super Crispy)
Ingredients
- 1 lb ground pork
- 4 leaves napa cabbage, finely chopped
- 2 scallion, chopped
- 3 clove garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- ½ tsp salt
- ½ tsp white pepper
- neutral oil , for frying
Cornstarch Slurry for Crispy Bottom
- ⅓ cup water
- 1 tsp cornstarch
- 1 tsp all purpose flour
Instructions
- In a large bowl, mix pork, cabbage, green onions, garlic, ginger, light soy sauce, dark soy sauce, salt, white pepper, until well combined.
- Place a wrapper in your palm or on a cutting board. Add about 1 tablespoon of filling in the center. Dip your finger in water and wet the edge of the wrapper. Fold in half and pinch the side edges to seal.
- Heat a non-stick pan over medium heat and add 1–2 tablespoons of neutral oil. Arrange dumplings flat-side down without overcrowding. Cook until bottoms turn golden brown (about 2–3 minutes).
- In a small bowl, mix water, cornstarch, and all purpose flour. Carefully add the cornstarch slurry to the pan. Immediately cover with a lid and steam for 5–6 minutes, or until the filling is cooked through.
- Remove the lid and let remaining water evaporate. Cook another 1–2 minutes to re-crisp the bottoms.
- Serve hot with your favorite dumpling sauce, and enjoy!
