Pot Stickers

When I’m snowed in (or just simply want a fun cooking project), homemade pot stickers are my perennial go-to. Not only do I get to skip the freezer aisle, but making pot stickers at home are even easier than you’d imagine, not to mention deliciously rewarding. Like other dumplings, these pot stickers can hold a variety of filling options, but are often filled with a ginger-y pork mixture much like the one I went with here. Then the dumplings are pan-fried and steamed, resulting in a crisp, golden-brown base with a tender dumpling top. Basically, they're the best of both worlds. Make these as a special Lunar New Year dinner to bring you good fortune, for any ol' weeknight to impress without the stress, or prep some in advance to freeze and snack on for weeks; they're worth every second. Plus, this is a great family (or date night) project, too—more hands means super quick dumpling-making.

How To Make Pot Stickers

INGREDIENTS

• Ground Pork: Pot stickers (AKA jiao zi) are a type of dumpling that most likely originated in China and are often filled with a pork mixture. Adding ginger makes for a classic flavor duo, but if you’re looking for a vegan alternative, feel free try our butternut squash pot stickers.
• Low-Sodium Chicken Broth: When in doubt, go for low-sodium whenever possible. We’ll be layering a few salty elements here (fish sauce, broth, and soy sauce), so going for a low-sodium chicken broth allows you to control the saltiness from start to finish.
• Scallions & Garlic: Team Allium, assemble! Our savory friends, scallions and garlic, are here to pack in even more umami to these pork dumplings. Since the white parts of the scallions are reminiscent of a full-sized onion, I separate them to season the dumpling filling, while the grassier, milder green portions are ideal for adding crunch and bite to the dipping sauce.
• Reduced-Sodium Soy Sauce: As is the case for the reduced-sodium chicken broth, low-sodium soy sauce will allow you some more control over seasoning your dumplings.
• Sesame Oil: Sesame oil is my go-to when making Chinese-American classics such as pot stickers. It adds a good bit of earthy, nutty flavor to the filling.
• Ginger: To cut through the richness of the ground pork, ginger adds a punch of freshness and spice here. If you don’t have a fresh knob of ginger around, feel free to use frozen cubes of ginger in a pinch.
• Fish Sauce: Funky, salty fish sauce is how I take these meaty dumplings to savory volume 12. It’s totally optional here, but it will really impart even more umami here that makes your taste buds go, “?!”
• Rice Wine Vinegar: Any dumpling worth its weight in salt needs a bright, acidic dipping sauce, right? Tangy-sweet rice wine vinegar plays especially well here, although you can use white wine vinegar or apple cider vinegar here as well.
• Egg: The MVP of all things binding, eggs are how we keep the filling together and allows it to adhere to our dumpling wrappers.
• Flour: Much like how flour is used to separate fresh pasta noodles, flour (like an all-purpose flour) will help keep your dumplings from sticking together (or with your parchment paper) as you fill and fold.
• Dumpling Wrappers: Pre-made dumpling wrappers are readily available at most grocery stores (likely labeled as "gyoza" or "won ton" wrappers), but if you’re feeling like an overachiever (and want to make your own) feel free to try our homemade dumpling dough recipe.
• Vegetable Oil: I love using vegetable oil as it has a solidly high smoke point that’s ideal for frying, while also being neutral enough to let the flavors of these dumplings pop.

STEP-BY-STEP INSTRUCTIONS

Never made pot stickers before? Don't sweat the folding process—follow our video above and photos for my favorite filling techniques. Either way, they'll still taste amazing. But before we fold, we gotta make the filling. In a large bowl, combine the ground pork, broth, the white parts of your scallions, garlic, soy sauce, sesame oil, ginger, fish sauce (if using), and egg. Stir ingredients together, using your hands or a wooden spoon, until it’s all fully combined.

Now, we’ll prepare our dumpling-making station. Line a small baking sheet with parchment paper and dust it lightly with flour. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel.

Place a heaping teaspoon of pork filling just below center on each wrapper. Wet the edge of the wrapper with water, fold the top half over the bottom half, and pinch the borders to seal.

Alternatively, you can pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on the prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used

At last, it’s time to fry our pot stickers! Heat 1 Tbsp. vegetable oil in a large skillet over medium heat. Add your dumplings in an even layer, sealed side up (don’t worry if they’re touching, it’s totally okay!) Fry the dumplings for 1 to 2 minutes, or until they become golden on the underside.

Now we’ll un-stick our pot stickers. Add 1/3 cup water to the skillet, reduce the heat to medium-low, and cover with a tight-fitting lid. Let the dumplings steam for 3 minutes, then adjust the lid so it is slightly ajar, allowing the steam to escape. Cook until no water remains, which will take about 3 minutes more.

Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked. Then, we'll make the dipping sauce: Combine the low-sodium soy sauce, rice wine vinegar, and reserved green parts of the scallions in a medium bowl and stir to combine.

All there's left to do now is serve your pot stickers with plenty of dipping sauce on the side. Be sure to eat plenty to usher in some good luck this year!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Spice up your sauce: This basic sauce is a perfect base to add whatever you please—chili garlic sauce, grated ginger or garlic would all be great additions.
• Go meatless:Looking for a meatless variation? Look no further than our butternut squash pot sticker recipe for the plant-based crowd.
• Air fry it: Not in the mood to babysit your dumplings as they pan-fry? Our air fryer pot stickers require way less work but still taste amazing.

Storage

These are a great make-ahead frozen dinner that your future self will 100% thank you for. To freeze these, transfer the prepared (and uncooked) pot stickers to a lined baking sheet and place in the freezer for a few hours until frozen. Once frozen, transfer to an airtight freezer bag and freeze for up to 3 months. When you're ready to cook, simply prepare as instructed. Keep in mind you may need to add a few more minutes to your cook time when cooking frozen dumplings. Already cooked your dumplings? They'll keep in an air-tight container in the fridge for up to 4 days.