Perfect Pot Stickers

These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.

Print Recipe

Prep Time 25

Cook Time 5

Total Time 1

Servings 6 people

Equipment

2 Mixing Bowls One for the filling, one for the dough.
1 Rolling Pin
1 Large Non-Stick Skillet with Lid Crucial for both frying and steaming the pot stickers.
1 Chef's knife For precise mincing of aromatics and cabbage.
1 Cutting Board For ingredient preparation and dough work.

Ingredients

Main

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour or more as needed
¾ teaspoon kosher salt
1 cup hot water about 130 - 150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying or as needed - divided
8 tablespoons water for steaming divided

Instructions

To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes. Dotdash Meredith Food Studios
When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces. Dotdash Meredith Food Studios
Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling. Dotdash Meredith Food Studios
To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Dotdash Meredith Food Studios
Serve dumplings with dipping sauce. DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal dough elasticity, ensure the water is truly hot (130-150°F). Resist the urge to add too much extra flour during kneading; a slightly tacky dough is desirable. Proper chilling of the filling is crucial for easier handling and prevents the wrappers from tearing. When forming the pot stickers, focus on sealing the edges tightly to prevent leakage during steaming. Don't overcrowd the skillet during cooking; work in batches to maintain consistent heat and achieve that signature crispy bottom. Ensure all steaming water evaporates completely before the final crisping. For an elevated dipping sauce, consider adding a dash of Chinese black vinegar or a few drops of chili oil. A small amount of finely chopped water chestnuts in the filling can add a delightful crunch.