Chinese Pot Stickers

Chinese Pot Stickers

  • Prep Time: 45 mins
  • Total Time: 1 hrs
  • Yield: 64Potstickers
  • About This Recipe

    “These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them -I have not had this happen however to be sure it doesn’t happen to you defrost them separated.I have also fried them directly from the freezer. They only take a few seconds more to cook.”


  • 2cupscabbage, finely chopped
  • 1teaspoonsalt
  • 1/2 lbshrimp, peeled, deveined and finely chopped
  • 1lblean pork, ground
  • 2tablespoonslight soy sauce
  • 2tablespoons rice wine, sherry or 2tablespoonswhite wine
  • 1tablespoongreen onion, chopped
  • 1tablespoonsesame oil
  • 2teaspoonsfresh ginger, chopped
  • 2garlic cloves, minced
  • 64wonton wrappers( usually 1 pkg)
  • 1/4 cupvegetable oil
  • 1cupchicken stock

  • 2tablespoonslight soy sauce
  • 1tablespoonrice vinegar
  • 1teaspoonfresh ginger, minced
  • Directions

  • Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
  • Squeeze out any liquid from the shrimp.
  • Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
  • On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
  • In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
  • Repeat for the remaining 32 dumplings.
  • Mix the dipping sauce and serve with warm or hot dumplings.
  • Reviews

  • “They were, as you say Bergy, a bit time consumming,but agian as you said, worth it!!I did freeze them, undone, and took about 2 dozen out to try out with friends, we all loved them, they were delicious, we did the dipping a little different, we used sour cream/chives and ground ginger,(was what we had around) it worked fine, but added some calouries of course.Thanks Bergy another great one!!”

  • “Awesome! Lots of work, but worth it. I don’t think I’d use the shrimp next time, don’t really notice them and their mashed up anyway, so why bother? I had several people ask for the recipe. I froze them for about three weeks before making them for my party. Everyone loved them.”

  • “These are addictive! It was all I could do to keep Hubby and #1 son from eating all of these before guests arrived for a party. I cut the wonton wrappers in quarters so the recipe made a bunch of little bite size stickers. The only other thing I did was leave out the shrimp. Delicious!”

  • “AMAZING! I used beef instead of pork because we dont generally like to use prok and it still came out great. make sure you use a SMALL ammount of filling in each wrapper if you want 64 because if you fill them genrously like i did you will only end up with around 25.”

  • “Was looking for a recipe like this…its a keeper. Have some in the freezer for later. Used a sweet n sour dipping sauce. Time consuming, but certainly worth it. Excellent, thank you.”

  • “Great recipe! Thanks. One reviewer gave a low rating stating that they “made exactly” EXCEPT left out the shrimp and that it seemed something was missing. IDIOT!! Not fair to give a low rating if you don’t make it like the chef meant it to be.”

  • “What an excellent chance to get some quality time with the kids! Here’s a suggestion: make sure all the corners of the wrappers have been folded in against the body of the dumplings. Then boil 2 quarts of water in a large pot, and add about a dozen dumplings. When the water boils again, add 1 cup cold water. Then, when the water boils a third time, add another cup of cold water. When the water boils again the dumplings are done. They are wonderful steamed like this.”

  • “Like the others I skipped the shrimp, also found it helpful to make a flour/water paste to seal the wonton wrappers. These are delicious, my husband is addicted and begs me to make a double batch each time. Takes a while but have found that it is easier if I make them while drinking a glass of wine…Thanks for posting this one, we love it!”

  • “made a double batch and froze. These are delicious!!Rice wine too expensive for my budget–used dry white wine; other than that wouldn’t change a thing.”

  • “Amazing.I loved these and so did my BF.Thank you for posting.I didn’t have tops for my skillets so I transferred the pot stickers to an electric skillet.It worked out great.I used all the ingredients called for and am glad I did.I think that the shrimp added a wonderful dimension to these pot stickers.I will be making these again!”

  • “Bergy, Bergy, I am a pot sticker, “dumpling” nut from way, way back!Actually went to Chinese cooking school for 2 months.These, after all the other ones I’ve tried are the “bomb”!Fantastic.Wouldn’t change a thing – used packaged coleslaw mix, and chopped down further.Now will try it with just shrimp!Can’t wait.Thank you!”

  • “We could not stop eating these.We kept saying “just one more!”.I had to remove the shrimp due to food allergies, and they were still delicious (even without sauce).I added in a bit of finely chopped broccoli and increased the pork by 1/2 a pound.Next time I will try to find a soy sauce replacement for the pork mix so my daughter can enjoy them (another confirmed food allergy, sigh).”

  • “I made half a recipe to start with. Doubled the cabbage, used some seasoned rice vinegar instead of the wine. I left out the shrimp because I didn’t have any on hand. However, I don’t think I will use it next time since they turned out so well without. I also froze them before cooking. I have a bag full of them in my freezer for a later meal. I will be adding this to my OAMC plan. I used to buy them from Schwan’s and they are very good but $12 for 24 of them is pretty pricey. It is definitely worth my time and effort to make 4 times that many for a lot less cost. Thanks for the recipe!”

  • “This is the first time I have tried to make potstickers and my family loved this recipe! They were pretty easy to make since I didn’t know what to expect! I followed the recipe exactly and it was wonderful. We will be having these again in the near future! Thank you for sharing this recipe.”

  • “These were very good.I get a little nutty when it comes to wondering if meat is cooked all the way through, so I cooked all of the meat first, then mixed all of the ingredients.Wrapping them was time consuming, but very worth it.It only took a couple of minutes to brown the outsides. They were delicious.Thank you Bergy.”

  • “These were amazing! Make sure you have a really good nonstick pan for these.I used a new nonstick pan and a older one that I had, and the older one really made the wrappers stick to it, destroying the pot sticker.The new one, however, worked great and those came out perfect!”

  • “These are delicious!I’ll never eat store-bought (or takeout) potsticker again! I made them with chicken thighs, which I ground in my food processor.Actually, the food processor made the filling SO easy to throw together.And my 7 year old helped me fill the wrappers, which cut down on the hardest part of the prep work.There was not a scrap left.Thank you!”

  • “Best flavor for a potsticer recipe that i have ever come acrost i added a little finely choped mushrooms, sprouts and brocolie, i also added more cabage.
    every one loved them.”

    I have made many dumplings with a Chinese friend – AND THESE LOOK GREAT”

  • “This is my favorite recipe to make. Everyone I make them for requests them again and again! Takes a little while to make but it’s worth it! Can’t find another pot sticker that compares! Love love!”