Chinese Dumplings! Also known as Potstickers, these irresistible plump babies have a traditional pork and cabbage filling, pan fried then steamed in a skillet so they’re golden crispy on the underside and steamy and soft on the surface.
Complete your Chinese banquet with a side of Fried Rice, Hot and Sour Soup and Chinese Broccoli with Oyster Sauce. Time to get your dumpling game on!
Chinese Dumplings aka Potstickers
There was a time when I had a handful of favourite hole-in-the-wall dumpling joints complete with peeling lino floors, chipped tables and rickety chairs where we could stuff ourselves silly for less than $8 a head.
Nowadays, dumplings have become “all the rage” and many such places have become fancy. Renovated interiors, glossy menus. And sky rocketing price tags. And crowds.
Hmph! Not happy!
So in recent years I’ve found myself making dumplings on a fairly regular basis. Potstickers being my favourite – also known as Pan Fried Chinese Dumplings.
Golden crispy on the underside with a juicy pork filling inside, these Chinese dumplings stack up to the very best dumpling joints!
Potsticker Fillings
There’s great variety in terms of filling with no hard and fast rules. This filling is pretty classic, with the main “things” in it being pork, shiitake mushrooms, cabbage and garlic chives. And I’ve since shared my Vegetable Filling too (it’s so good!).
You could actually skip the mushrooms or chives, without affecting the overall tastiness of the dumplings. I include both because I love the extra umami (food tech term meaning “savouriness”) that the mushroom provides and the little hit of freshness from the chives.
How to wrap Chinese Dumplings
As for wrapping them, it’s simple – and here’s my biggest tip: Don’t stress! Forget the pleats if it’s all too hard, just press and seal flat. 🙂 There are plenty of dumpling places around that do that and it’s obvious why – it’s far faster to make them.
But if you’re wanting to replicate the classic Chinese Potstickers, here’s how to wrap them – and the video beneath the recipe is super helpful too.
By the way, the hands in these images and the video are not mine, they belong to Mama RecipeTin. Way too difficult and messy to try to film myself wrapping dumplings!
I love that moment when all the Potstickers are wrapped and sitting there, plump and ready for cooking. It’s a chest-puffing moment, and rightly so! 😇
How to cook Chinese Dumplings
There are 3 ways to cook Chinese dumplings:
Steamed – in your steamer of choice (traditionally a bamboo steamer);
Pan fried – this is the recipe I’m sharing today, Pan Fried Chinese Dumplings. I love the way they are cooked – pan fried until the base is golden, then water is added so they steam to cook the inside. The bottom goes soggy while it’s steaming but then once the water evaporates, it goes crispy again.
Boiled – Dumplings can also be boiled. Try adding them into a Chinese Noodle Soup!
Why are they called Potstickers in the States??
I actually never understood why they’re called Potstickers in the States. They aren’t cooked in a pot, and you’d be seriously peeved if they stick to the pan.
They should be called Skillet-Non-Stickers.
But I made the effort to do a little Google and was interested to learn that pan fried dumplings are called Guotie in Chinese and the literal translation is “potstickers” or “panstickers”. So I guess any other tales you hear about where the name comes from are just that – tales! 😂 – Nagi x
More great dumplings of the world
Gyoza (Japanese dumplings)
Siu mai (Chinese yum cha steamed pork and prawn dumplings)
Browse the Yum Cha recipe collection, all Chinese Recipes and Asian Takeout copycat recipes
Chinese dumplings (potstickers)
Watch how to make it
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Chinese dumplings (Potstickers!)
Ingredients
- 5 – 6 dried shiitake mushrooms (Note 1)
- 1 ½ cups finely chopped Chinese cabbage (Napa cabbage)
- ½ tsp salt
- 250 g / 0.5 lb fatty pork mince (20 – 30% fat ideal – Note 2)
- ¼ cup garlic chives , finely chopped*
- 2 tsp light soy sauce (light or dark soy also ok)
- 1 1/2 tsp Chinese wine (Note 4)
- ½ tsp sesame oil*
- ¼ tsp white pepper (black also ok)
- 1 garlic clove , minced
- ½ tsp grated fresh ginger*
To cook:
- 30 – 35 round dumpling wrappers (Note 5)
- 1/2 cup water per batch
- 4 – 6 tsp vegetable oil
Instructions
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Make Dumplings (watch video + see photos in post):
- Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.
- Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.
- Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.
- Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.
Cooking:
- Make sure your pan has a lid that fits it half decently (Note 6).
- Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.
- When the base is golden brown (check them), add 1/2 cup of water into the pan.
- Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won’t be cooked through so if your water dries out, add a bit more).
- Remove lid – most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.
- Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.
- Serve with Dipping Sauces of choice. (Note 7)
Recipe Notes:
Nutrition Information:
BEST DUMPLINGS IN SYDNEY
Just in case you need a dumpling fix and you want someone else to make them for you, here are my favourite dumpling haunts in Sydney:
Shanghai Night (Ashfield) – This is about as no frills as it gets as far as proper Chinese dumpling dives in Sydney go. You won’t see any tourists here at this Ashfield institution. Service and decor are “minimalist”, it’s all about the pan fried and soup dumplings (xiao long bau ie soup in the dumplings) here.
Din Tai Fung (Sydney CBD and other locations) – Famous for their soup dumplings, they aren’t a worldwide chain for no reason! Their other non-dumpling dishes are also delicious (but avoid the weird things like rainbow dumplings….).
Mr Wong (Sydney CBD) – They ain’t cheap but then these are meticulously made, all about top quality ingredients, and sometimes unusual creations you won’t see anywhere else. As if their dumplings weren’t good enough, the rest of the menu is possibly even more amazing …
Chinese Noodle Restaurant (Haymarket, China Town) – Don’t get it mixed up with Chinese Noodle House, which is confusingly on the other side of the small court. Just remember “the one on the left”. This is place to go in Chinatown for big plates of potstickers at rock bottom prices.
Tim Ho Wan (Chatswood, Sydney CBD) – Originally from Hong Kong, Tim Ho Wan was a hole-in-the-wall that shot to fame some years ago as the world’s cheapest Michelin-starred restaurant. Their prawn dumplings and siu mai are awesome, along with their famous baked pork bun.
Taste of Shanghai (Eastwood and other locations) – One of the offenders of going up market and expanding all over Sydney. 😩 But still a perfectly respectable place to get a dumpling fix. Try the dumplings in chilli oil, and the Xiao Long Bau (soup inside dumplings). The Eastwood and Ashfield ones are my favourite locations.
LIFE OF DOZER
Being put to work – random selection of the winner of the Knife Giveaway. Great job Dozer!
This recipe is great! I’ve made dumplings with purchased wrappers before and was disappointed. Your detailed and foolproof cooking technique made all the difference.
After enjoying them I must agree with your assertion that fat is critical. I could have added more to the lean-ish ground pork I used, and will use at least the recommended added oil or fat.
I look forward to the next delicious dumpling festival starring your great recipe!
I bought the wrong wrappers so I had to do a noodle skillet dish instead.
Added Chicken broth, oil for wok, green onions, sesame seed oil. I think that is about it.
Love your recipes!! Just a few additions to make a sauce and there you have it.
I have just started making pork wontons and also use the recipe/wrappers for mini spring rolls but use chicken mince for spring rolls. I put mince and ingredients in the food processor first as I found it needed to be more mushy, definitely better texture
Hi Nagi, I want to try these but I’m having trouble finding out what Napa cabbage is? I’ve never heard of it or seen it. Was wondering if I can substitute wombok or something else please?
Hi Julie. Napa cabbage is also known as Chinese Cabbage, Wong Bok or Wonga Bok in Australia. It’s a tall, slim and more tender cabbage than the normal European variety. Hope this helps! PS It’s delicious!
Cant get enough of these dumplings! Served with a veg lo mein (your recipe, of course). Incredible!
Nagi,
My family think I’m MasterChef thanks to you. They rate my potstickers higher than our previous favourite and I have to make a double batch whenever I make them to share with family and friends.
I love all your recipes I have been super devoted to Donna Hay since I first started cooking and honestly check your website first to see if you have a better version.
I also love your dozer updates and everything you do for the homeless.
You
Are
Amazing!
Thank you Kellie! That made my day! What a nice comment! N x
I will give yours a go. I have used Ming Tsai’s for years. Its his moms. Perfect she adds an egg. Your thoughts on the egg adition. Pot stickers are heaven sent IMHO
I made these as boiled wontons in broth tonight. They came out perfect and was soooo delicious. Will definitely make them as potstickers next time. thank you for your recipe 🙂
Nagi, thank you! These delicious potstickers are so easy to make and my Asian friends were most impressed with the flavour and my (first-time) assembly of these bite-sized parcels of goodness! Love your site!
I made these potstickers tonight! So easy and absolutely Devine!
Not to be a Chris but can I sub the pork with beef mince?
Can’t wait to try these! The story i heard about the name ‘potsticker’ was that a chef was boiling dumplings for the Emperor (or some other high-faluting individual) and accidentally let the pot boil dry so that the dumplings got crispy on the side against the pot. No idea if it has ANY truth to it. but it sounds good and explains the name!
Hi Nagi,
I made 64 of these little suckers on Saturday…. It was a labour of love as I am not experienced in wrapping dumplings. I started out (trying to) create the pleats. After dumpling No. 15 i just started squashing the pastry edges together, because I also had your lasgana recipe to cook, for my Dad for Father’s Day!!
Hubby and I had Potstickers with your Charlies, Chargrill Asian salad for lunch today. OMGoodness! Soooo good!!! I added ginger, coriander and some Cayenne chilli to the salad also. Very yummy!!
Thanks Nagi,
R x
Hi Nagi
Love your recipes
Is it ok to substitute regular cabbage for Chinese cabbage? Thank you
Hi Nagi,
Love your recipes! Could I replace the pork with crumbled firm tofu? I have impossible meat substitute i could use as well, but would love to use up some tofu.
Thanks!
Hi Bry, it would be something I’d need to test – you really need the fat in the pork to keep these juicy and tofu wouldn’t have the same effect sadly. N x
I love every recipe of yours I’ve tried. Can I make a vegetarian version of this?
It’s on my list of things to do Rachelle!! N x
Hello… my teenagers devoured these as they do with every recipe I have cooked from your site. It is my absolute go to.
Can you please suggest what I might have done wrong when my gourmet teenager says that the texture of the pork filling was too firm? I did add some oil as per your suggestion but maybe not enough?
HI Ann! So glad they were enjoyed 🙂 Try using a lighter touch when handling the pork. If you press really hard it packs the pork in tightly. Because it’s wrapped in the dumpling pastry which holds it in, you don’t need to pack the meat tightly. 🙂 N x (PS Oh the other thing might be overcooking? Or using lean pork. Fatty is best!! N x)
Thankyou so much for your feedback. I was definitely overlooking the dumplings!!! Problem solved & teenagers want more. There’s a reason this is my go to site for all things cooking!
I make a big batch of these every few months and pop them in the freezer, they’re incredible and so easy!! Just waiting for the veggie dumpling recipe to drop… 😉
Love your recipes.
Question. Can you use leftover chicken in your recipes instead of breast or thigh
Hi Jessie, which recipe are you referring to sorry? N x
Any of the stir fry or noode. I was looking at the raman ones
. Thanks for answering
I made these tons of times from your , sorry didn’t rating till now. Thiank you for great all the recipes and the recomend dumpling place below.