I had no idea potstickers were so easy to make. Seriously…so easy or you can make them into dumplings. Whichever way you like them – either pan fried and steamed or just steamed.
I probably sound super cheesy when I say over and over again that I'm truly thankful for my friends. I have had to learn the hard way, after hitting some bumps, that I need to appreciate those true friends that I do have and to hold them close. I have a handful of friends who are incredibly generous and supportive and I feel like such a lucky girl! One of those friends is Aggie. We had been chatting about getting together (we live an hour away from each other) and cooking forever. It finally happened last week and we made these potstickers and Aggie made these amazing Asian turkey meatballs. She also made this amazing salad with the meatballs (she's sharing it soon)…seriously layers of amazingness in that salad. I can't wait to make it myself at home!
So for the potstickers – they are cooked in a skillet with some oil (covered) and then you after they brown, you can add some water and cover again to steam them. To make them as dumplings, you just steam them in a wok. My favorite wok? Jaden's wok – hands down. I love it for stir fries, for steaming and to make fried rice of course! For inspiration and the how to wrap the potstickers – I used Bee's book, Easy Chinese Recipes. And with the Chinese/Lunar New Year coming up in a couple of weeks, this is the perfect dish to serve!
Start by getting all of the vegetables ready – carrots, Napa cabbage, green onions and fresh ginger. Nothing beats fresh ginger – except for maybe fresh garlic. Skip the jarred stuff when it comes to garlic and ginger, trust me.
A tip I learned from my friend, Jaden, cook a couple pieces of your filling in a skillet to make sure you have the seasoning right.
Combine the veggies with the meat – I have officially made this recipe three times now. Once with Aggie and twice by myself. We used ground turkey and I have even made it with ground chicken. Both work great and I'm not sure I have a favorite between the two. This is a little different since traditional potstickers are made with ground pork.
Aren't they cute? Those cute little pleats aren't hard at all. Aggie filmed me wrapping potstickers or dumplings to show you how easy it is! (Video below)
So simple, I know you can do it. Seriously you can, I believe in you! Thank you, Aggie, for your wonderful video handiwork!
If you're steaming them, hopefully your wok has a steamer rack like Jaden's does and place a piece of parchment paper on top. Fill the wok up with water just below the steamer rack.
Add your dumplings and be sure to cover your wok and steam for 5 to 8 minutes.
These potstickers even freeze really well. I put them on a parchment paper lined cookie sheet and stuck them in the freezer (for about a couple of hours) and then you can put them into freezer-friendly zippered plastic bags – be sure to label them and date them.
Fresh or frozen, potstickers cook up nicely. I used a non-stick skillet and heated canola oil on medium heat. Add the potstickers and cover.
Cook for 3 to 5 minutes and then add 1/4 cup of water (1/3 cup if they are frozen) and cover again to steam.
This is a photo of the potstickers right after I added the water. Be careful, the water will sizzle and pop!
This is after about 4 to 5 minutes of cooking the potstickers covered. If there's a little bit of water left, I usually uncover and let the water evaporate with the heat turned off.
And they are ready to serve with your dipping sauce. Easy peasy. The ones above are steamed Chinese dumplings. I hope this motivates you to try them and try them with different meats and different vegetables – the possibilities are endless and I love that they freeze easily. Curtis enjoyed them with steamed Jasmine rice. And you can make them a few weeks ahead of time and cook them right before a party and everyone will be so impressed!
Recipe
Chinese Potstickers with a Ginger-Scallion Dipping Sauce
Ingredients
Potstickers or Dumplings
- 1/2 cup cabbage, chopped small
- 1/4 cup carrots, washed, peeled and grated/shredded (about 1/2 carrot
- 1/4 cup green onions, chopped (about 3 green onions)
- 1 Tablespoon fresh ginger, minced
- 1 pound ground turkey or chicken
- 1 teaspoon sesame oil
- 1/2 Tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling or wonton wrappers, if square, cut into round circles with a cookie cutter, about 48-50
- canola oil for making potstickers
- water
Ginger-Scallion Dipping Sauce
- 1/4 cup soy sauce
- 1 1/2 Tablespoons green onions, chopped (about 1 1/2 green onions)
- 1/2 Tablespoon fresh ginger, minced
Instructions
Potstickers or Dumplings
- In a large mixing bowl, combine ground turkey or chicken with vegetables and sesame oil, soy sauce, salt and pepper. Cook a couple of pieces of your filling either flat or rolled up as a meatball in a skillet on your stove before filling the potstickers to make sure the seasoning is right. If needed, add more soy sauce, salt and/or pepper.
- Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video on how to wrap potstickers.
- Repeat until you have no more dumpling wrappers or no more filling.
How to Make Potstickers
- I usually make about 8 to 10 at a time to not crowd the pan. Add 1/2 Tablespoon oil to a non-stick skillet and turn heat to medium. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).
How to Make Steamed Dumplings
- Same for steamed dumplings, I only like to make 8 to 10 at a time. Add steamer rack to your wok and and fill with water - not allowing the water to touch the rack. Top with parchment paper (don't cover the entire rack). Cover and turn heat to medium high. Once the water starts bubbling up to a boil, add dumplings and steam for about 5 to 8 minutes (add 4 to 6 extra minutes if dumplings are frozen).
- Serve with dipping sauce or even just soy sauce.
- These are definitely freezer friendly. Place uncooked dumplings onto a plate or a cookie sheet lined with parchment paper and freeze for at least 2 hours. Once frozen, they can go into a freezer friendly container or zippered plastic bag. Label your containers and when steaming or making them as potstickers, follow instructions above on what times and how much water to increase by.
Ginger-Scallion Dipping Sauce
- Mix ingredients together and set aside until ready to serve.
Notes
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Leave a RatingDisclosure: I was given Jaden's Steamy Kitchen wok for review and my opinions are my own and I only share with you products I love! There are affiliate links in this post.
Beth Bilous says
what size is the round cookie cutter, please?
Oh Happy Dane says
Hi, Thanks, you makes it look so easy!! and yummy!! I love dumplings, but never had the guts to try and make them – but you got my attention this time and I think I am ready to give it a try!!! Nice pics btw.. Hugs
Kay says
What size cookie cutter did you use? I’ve had my wonton wrappers for a while trying to figure out a way to make them into circles. What a duh moment I’m having right now.
Erin says
I made these today and received raving reviews from my husband and son! Great recipe, easy to follow and the video really helped make the process simple.
Megan says
So just to get this right, you don’t have to cook the meat before you make them? Do you have to steam them before you put them in the frying pan? Or do you EITHER fry them or steam them? And do you freeze them with the meat still raw?
Julie Deily says
Hi Megan,
You don’t cook the filling before folding the dumplings/potstickers. Do you want steamed dumplings? if so, then follow the instructions in the recipe for steamed. If you want potstickers, then follow the instructions for the potstickers which is a combination of “frying” and steaming. I’m sorry that this part was confusing. And yes I do freeze it uncooked. Hope that helps!
Megan says
Thank you so much! I have never made pot stickers, but I am going to try these today, and I just wanted to make sure I was cooking the meat correctly. I really enjoy your blog. I love your whole chicken in a crock pot recipe, and have used it many times. I have lots of your recipes bookmarked so that I can try them later!
Suzanne says
Just had some more of these for dinner! Joey loves them as well. Thanks for having me over.
Elspeth says
I was pressed for time the other day, but craving potstickers. I made your filling recipe, but added about a 1/2 cup of panko and an egg and made potsticker turkey meatloaf. It was so good. Your filling really reminds me of the Chinese restaurant that was near my house growing up and it is delicious. Thanks for publishing this recipe.
addie | culicurious says
These look great, Julie! And good to know they’re so easy to make 🙂
TerriAnn @ Cookies & Clogs says
Wow, that is easy – only 4 ingredients (5 if you count the wrapper)?! I have to try that next since I have some extra wrappers. I just bought the ingredients for won ton and I’ll be making that soon. Store-bought never has as much meat as homemade 😛
Shaina says
Potstickers are my absolute favorite. I haven’t been able to get my folds as nice as yours. Clearly I’ll need to practice more.
Tasha @ ThatsSoYummy says
Oh I love these and great video… 🙂
Rachel @ Bakerita says
These look so delicious, and you make them look so easy it’s impossible to not want to try it!
Liz @ A Nut in a Nutshell says
I was intimidated before, but you do make it seem possible!
Maryann says
those look lovely.
Jenn @therebelchick says
Those seem much easier than I thought they would be!
Mumseword says
you make very good dimsum!
Shell Fruscione says
I love potstickers but rarely get to eat them since I don’t eat pork- but I didn’t even think to make my own using chicken or turkey, they look so hard! But thanks for breaking it down!
Shirley says
Thanks for the video! Watching you, I noticed you pleated the top half of the wrapper but not the bottom — I pinch both together, maybe that’s why my pleats are always ugly. My mom never even bothered with pleats, I get the feeling bloggers are more into pretty pleats than Chinese moms are. 🙂 I’ll have to try your technique next time.
nicole @nicky_olea says
I totally just pinned this! I SO need to make these once I’m settled in Italy!
Jennifer says
these are gorgeous! I pinned them so I could do them soon
Anne says
I love pot stickers, but I usually just hit up the asian market to pick some up. Looks like fun though.
Elizabeth Atwood says
Wow, that does seem easy, and they are really cute :-).
Sarah says
These look awesome! We were just thinking about having Chinese food for dinner and these sealed the deal!
Penelope says
These look terrific! I love the new look by the way (I loved it before but it’s absolutely awesome now!)
Rachel says
Wow, I had no idea they were so easy. I make homemade egg rolls all the time and these are not much different.
Carolyn says
Wow, Julie, those might be the most perfect potstickers I’ve ever seen. The perfect little pleats are lovely! Yum.
Sheri says
Amazing! I think it’s beyond my skill level, but they look awesome.
Kathy says
I am always looking for good recipes that use ground chicken and turkey. Thanks for this one!
Meghan @JaMonkey says
I’ve never tried making these. The outside is always so gummy! Great tutorial!
Kelly @ Texas Type A Mom says
These look like little works of art!
Sheila says
Awesome!! I am going to try these for hubby.
Cathy @ Noble Pig says
They turned out beautiful! I’ve always wanted to make my own…and what a yummy sauce too.
foodwanderings says
Aren’t they simple to make?! I wonder why I don’t make them more often. Love your video Julie.
Kelly Senyei (Just a Taste) says
Love this video tutorial, Julie! You and Aggie make a fantastic team!
Tara @ Unsophisticook says
Wish I lived closer so you could walk me through this, but I think I can manage based on the video. We love potstickers!
Carla @ Carlas Confections says
LOVE the pleats! They are so cute! These look so amazing! I love potstickers 🙂 Now I am craving them for lunch!
Anne - Mommy Has to Work says
These look awesome! Thank you!
Alison @ Ingredients, Inc. says
great Julie! LOVE this one
shelly (cookies and cups) says
Love the video, love the parchment trick.
Jeanette says
What fun making dumplings with Aggie and trying Jaden’s beautiful wok! Great video – I have to confess that I rarely make my own dumplings anymore since they’re so easy to buy these days. But homemade are definitely better. We used to make 100 dumplings at one sitting for dinner and they would be all gone in a matter of minutes when everyone sat down!
Brian @ A Thought For Food says
Yum! I used to make shumai when my family wasn’t kosher (which happened when I turned 12). These could probably be made with shrimp to fit my pescatarian needs. They do look wonderful!
Julie Deily says
Yes i’m sure you can! I have been meaning to try it out for my sister because she’s in the same boat as you and then have a dumpling making party with her and our friend, Carolyn!
megan @ whatmegansmaking says
Julie! I love this post! I learned to make dumplings a few years ago when i spent 6 weeks in China teaching English. A bunch of my students had me over to their house for dumpling making parties. What’s cool is that each region/family kind of has their own way of forming the dumplings. Now you’re making me want to write a post about this too haha – I love dumplings!
Robin @ Simply Southern Baking says
I love potstickers and have never tried to make them before. These look amazing! Great demo video Julie!
Sommer@ASpicyPerspective says
Fantastic recipe and demo, and I love the refreshed look of your site!!
Laura (GotChocolate) says
WOW, those look PERFECT! Love the video too. 😀
Erika @ The Hopeless Housewife says
These look great! Loved the video too.
Amanda says
THANK YOU for the video. I am wretched at anything Asian cooking… but I feel like I can give it a shot now!! 🙂
Joanne @ Fifteen Spatulas says
Fab video Julie! I never knew how to make ridges like that in the dumpling. I’ll do it that way from now on!
Alice @ Hip Foodie Mom says
Julie, your potstickers are beautiful!!! and I love the video. . and oh my, your hands are so pretty!! 🙂 I hate my hands. . but you have really pretty hands!
Kathy - Panini Happy says
How fun to cook together!! Now you’ve totally got me craving potstickers…and videography, that came out so well. 🙂
Jennlfer G says
These look great and I will definitely be trying to make them soon but I have a question which might be silly but I have never made something like this before. Do you need to precook the ground turkey /chicken? The total time of cooking made me wonder about it. If anyone could let me know I would appreciate it. Thank you, and the site is beautiful, keep up the great work!!
Julie Deily says
Hi there! Nope, the ground turkey/chicken is not pre-cooked. The amount of filling about a teaspoon or a little bit more than a teaspoon is so small – the cooking time is plenty. Feel free to leave in for a little bit longer too! Hope you enjoy them if you make them!
Cassie | Bake Your Day says
I really had NO idea how simple these are. I’m craving them now. Love the video, Julie!
Katie says
if you need any help eating them, I will send my daughter your way. Dumplings/potstickers are one of her favorite foods she can never get enough of. Glad to see it’s not too hard to make them yourself!
Becca from It's Yummilicious says
Julie, you makeover is LOVELY! I’ve never made pot stickers, and I can’t even begin to tell you how long I’ve been wanting a wok! I’m smitten with this whole post!
kelley {mountain mama cooks} says
Potstickers are on my “bucket list” of recipes to master this year. Thanks for the tutorial! I love them so much but have never made them at home. It’s going to happen soon, I feel it! What a fun day for you and Aggie!!
Chung-Ah | Damn Delicious says
Love it! Potstickers is actually #1 on my bucketlist!
This is a great tutorial and I will be using it very soon 🙂
katie says
Ahh you make it look easy and when you say its easy I believe you. I think I need to give this a try. And your video is gorgeous. Seriously, amazing!!
Christine (Cook the Story) says
Wow! These look amazing. Love your video. So straighforward with easy-to-follow instructions. You made it look so easy!!!
amy @ fearless homemaker says
These look like such perfection, Julie! I loooove potstickers, so I could go for a whole plate of these right now. =)
natalie @ wee eats says
these are my favorite appetizer when we go out for asian, too! i can’t wait to make them at home!
a farmer in the dell says
I LOVE pot stickers! this recipe sounds totally doable. Thanks for the how to!!!!
Bobbie says
This is such a yummy (and easy) recipe Julie. Thanks so much for sharing! I love your photos.
Sandy @ RE says
Wow, even I could make these. LOL Thanks for a resourceful post, Julie! 🙂
Lorrie says
Thank you for showing the video so close up. I always was shown in tutorials to fold both sides and it never turned out right. Now I see the correct way. Thank you!
tijuana (po' man meals) says
i LOVE potstickers. these pictures are making me so hungry! great tutorial, you make it look so easy! love the new blog design, btw! 🙂
Maria Tadic says
These look so good! Thanks for posting that video – it’s so nice to see how you actually make those little pleats! Have any good suggestions for a vegetarian filling?? I’m not super well-versed in Asian cooking.
Julie Deily says
Hi Maria, try this one from Aggie! http://aggieskitchen.com/2009/02/09/veggie-potstickers-with-soy-dipping-sauce/
Rachel @ Following In My Shoes says
Fantastic tutorial! I love, love, love potstickers and have a recipe that I love but it makes GOBS — we usually freeze ours too. I’m going to try your pleat method the next time I make some.
claire @ the realistic nutritionist says
I made potstickers for work last week! I was surprising how easy they were!
Angie says
I love the way you folded the potstickers. And what a cute video, I love it!
dixya @ food, pleasure, and health says
potstickers/dumplings are very regular in my house. I grew up calling it mo:mo and I play around with ingredients- sometimes tofu along with meat, kale, spinach, bok choy are different variations I make and each time it turns out so delicious 🙂 loved the instructional video!
Angie @ Big Bear's Wife says
you made it look so easy, Julie! I don’t know if mine will look as nice as those, but I”m willing to give it a shot! yum!
Miss @ Miss in the Kitchen says
You make it look so easy! I’ve never even tried a dumpling or potsticker, they look so good!
Jen @ Savory Simple says
Now I’m starving! These look amazing. Also, the blog makeover looks great!
Ali | Gimme Some Oven says
These are gorgeous!!! And I love the video!! 🙂
I’ve always adored potstickers but have never tried making them from scratch. You’ve inspired me!
(PS – your site design looks fantastic!)
Brenda @ a farmgirl's dabbles says
Ahhhh…what an awesome day. A couple of my very favorite blogging friends…together…cooking. Beautiful! I am crazy for potstickers – yours are fab – beautiful pleating!
And WOW – I’m loving the changes on your site. Looks awesome!!
Kiersten @ Oh My Veggies says
This makes me so excited–I love the step-by-step tutorial! I’ve always wanted to make potstickers, but it seemed so intimidating.
Aggie says
Julie this was so much fun! Your pictures are making me hungry. These turned out so freaking delicious, I can’t wait to make again. I need to get my hands on that wok, love it!
Liz @ The Lemon Bowl says
I have made dumplings a few times before but it’s been AGES!!! I can’t wait to try your version – these look incredible!! So jealous you and Aggie get to hang out!!