Chinese potstickers deliver everything dumpling lovers crave: a crispy golden bottom, tender wrapper, and juicy, savory filling in every bite. This classic Chinese recipe pan-fries dumplings first, then steams them to lock in flavor and texture—making them irresistibly crunchy and moist at the same time.
Course: Appetizer, Side Dish
Cuisine: Chinese cuisine (Northern Chinese origin)
Potstickers are popular across China and in Chinese-American cooking because they’re easy to customize, freezer-friendly, and packed with umami flavor. Whether served as a snack, starter, or light meal, they’re always a crowd favorite.
WHY CHINESE POTSTICKERS ARE SO POPULAR
These dumplings, also known as Guōtiē (锅贴), originated in Northern China and became famous for their signature cooking method—pan-frying followed by steaming. This technique creates contrast: crisp bottoms and tender tops. Potstickers are often served at family meals, Lunar New Year celebrations, and dim sum-style spreads.
RECIPE FOR 4 SERVINGS
INGREDIENTS FOR CHINESE POTSTICKERS
- Dumpling wrappers: round wheat wrappers used for potstickers
- Ground pork: juicy base protein for classic flavor
- Napa cabbage: moisture and mild sweetness
- Green onions: fresh onion flavor
- Garlic: aromatic seasoning
- Fresh ginger: warmth and depth
- Soy sauce: salty umami seasoning
- Sesame oil: nutty aroma
- White pepper: subtle heat
- Neutral cooking oil: for pan-frying
- Water: for steaming the dumplings
HOW TO MAKE CHINESE POTSTICKERS
- Finely chop napa cabbage and lightly salt it to draw out moisture. Squeeze dry.
- In a bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper.
- Place a small spoonful of filling in the center of each dumpling wrapper.
- Lightly wet the edges with water, fold, and pleat to seal.
- Heat oil in a nonstick skillet over medium heat.
- Arrange dumplings flat-side down and cook until bottoms are golden.
- Carefully add water and immediately cover the pan.
- Steam until filling is cooked and wrappers are tender.
- Remove lid and let remaining water evaporate.
- Serve hot with dipping sauce.
DIETARY INFORMATION
This recipe is dairy-free by default.
Vegetarian, vegan, gluten-free, and lower-calorie substitutions are provided below.
Crispy Chinese Potstickers (Guotie)
Ingredients
- 40 round dumpling wrappers
- 1 lb ground pork
- 2 cups finely chopped napa cabbage
- 3 green onions minced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 tbsp neutral oil
- 1/3 cup water
Instructions
- Salt cabbage lightly, rest 10 minutes, then squeeze dry.
- Mix pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper.
- Fill each wrapper with about 1 tablespoon filling.
- Seal dumplings with pleats.
- Heat oil in skillet over medium heat.
- Pan-fry dumplings until bottoms are golden.
- Add water, cover, and steam 6–8 minutes.
- Remove lid and cook until liquid evaporates.
- Serve immediately.
Notes
Calories: 420 (21% DV)
Carbohydrates: 38g (14% DV)
Protein: 22g (44% DV)
Fat: 20g (31% DV)
Saturated Fat: 6g (30% DV)
Cholesterol: 70mg (23% DV)
Sodium: 780mg (34% DV)
Fiber: 3g (11% DV)
Sugar: 2g
RECIPE TIPS AND SUBSTITUTIONS
You can assemble potstickers ahead of time and freeze them uncooked. Cook directly from frozen—just add a few extra minutes of steaming.
Vegetarian/Vegan:
Substitute pork with finely chopped mushrooms, tofu, or plant-based ground.
Gluten-Free:
Use gluten-free dumpling wrappers and tamari instead of soy sauce.
Lower-Calorie:
Steam dumplings only and skip pan-frying, or use ground chicken breast.
SERVING IDEAS
Serve Chinese potstickers with black vinegar and soy sauce, homemade chili oil, or ginger dipping sauce.
Pair with hot and sour soup, egg drop soup, garlic green beans, or fried rice for a complete Chinese meal.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
