Potstickers!!! Also known as Chinese Pan Fried Dumplings or just Chinese Dumplings, these irresistible plump babies are pan fried then steamed in a skillet so they’re golden crispy on the underside with a juicy filling inside.
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!
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.
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 Potstickers
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 Potstickers
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??
I actually never understood why they’re called Potstickers. 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
- Wontons
- Gyoza (Japanese dumplings)
- Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)
- Chinese Steamed BBQ Pork Buns
- Browse the Yum Cha recipe collection, all Chinese Recipes and Asian Takeout copycat recipes
Potstickers (Chinese dumplings)
Watch how to make it
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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!
These were as good as our local dumpling place which is awesome! In fact, I think they were better even if I do say so myself 🙂 the only thing I would say is perhaps a warning about the splatter when adding water after pan frying so keep the pot lid handy! Fantastic recipe Nagi, thanks!
Hi Nagi, I’m finally going to make these potstickers tomorrow. I’ve been drooling over the recipe for too long so the time has come. I have gone all over Canberra trying to find Garlic Chives, even to 2 of our fresh food markets and 1 asian supermarket. No luck. I know you say it can be missed out of the recipe but I wanted to ask – would normal chives be an ok substitute or is it best just to skip the chives altogether???
Hi Lisa, you can definitely use normal chives if you can’t get garlic chives. Love to know how they turn out!! N x
Nagi omgoodness wow!!! These were so good. Yummo. I followed the recipe totally however couldn’t find the garlic chives so left them out but did add in chilli powder. They are incredible and freeze well too. Love love love!!!!
Great love these ,my favorite dipping sauce dark soy, grated ginger chopped scallion sesame oil chili oil ,or garlic chili paste yum could drink dat stuff ,, you are one of 5 top blog Chefs I love ,
YUM! Sounds great Joseph!! N x
Hi, looking forward to trying. I noticed in the picture what looks like grated ginger and some other sort of brown powder… that’s not in the recipe. What are the spices to add?
Hi Jayati, thats grated ginger, garlic and white pepper – all listed in the ingredients. N x
I’ve only got won ton wrappers will they work as a substitute to the dumpling wrappers? x
Hi Sarah, yes they will be perfect!
This was our dinner tonight, LOVE LOVE LOVE- everyone said they were far, far better than any store bought dumplings we have tried. I doubled the recipe and we have 75 dumplings ( we have 3 kids and they polished off every scrap) . I did a couple
Of test dumplings and we decided to add some ground chilli and extra pepper to suit our spice level but otherwise the recipe was perfect. Crispy, soft, flavourful, Thankyou so much xx
Very yum. My son ate a vast quantity, I stopped counting at 12🤤
Woot! Glad they were a hit!
Yes!!! Awesome and I even got the pleats right – by taking my time and not panicking!! (Or expecting the first ones to the works of art as pictured, lol)
Steamed some, froze some, fried some and gobbled some!
Thanx Nagi, you rock xx
You’re so welcome Alimak, I’m impressed you got the pleats right!
Umm these were AMAZING! I cooked these to satisfy a desperate dumpling craving and since I’ve found myself living in a small country try town with no dumpling shop I’ve had to make them. I didn’t use the mushrooms as I don’t like them, used spring onions instead of chives and doubled the garlic. They were amazing! The instructions were clear and the cooking was great – made easier with a good non-stick Pan. I saved time by cooking two separate pans on the stove at once and it worked a treat. I also saved time by blitzing everything in the food processor too. Thanks for the recipe!
Wahoo, that’s awesome to hear Amy!
The family enjoyed every bit of it specially my daughter!!
Your recipes are wonderful. Love Dozer!!!
Thanks so much Isabel!
I’m seriously addicted to dumplings it’s like my crack 😊 I’m loving your recipes. P.S your doggo is so cute
Just to let you know, if ever you happen to be in SoCal, there’s a place to get really good pot stickers in Hesperia, CA called the China Palace 😉
Yum!!!!
Can i use a Wok, instead of a non-stick frying pan ?
You sure could ☺️
Can I sub raw prawn for the pork, and leave out the mushroom?
I really prefer a fatty meat as well to keep the mixture moist, and the mushrooms contribute to the flavour – but you could leave them out if you prefer – N x
Nagi, we had your potstickers last night – they were sooo yummy! Thought I should have pre-cooked the filling first, but it went all well. We might add some chilli to the filling next time, if we use soy sauce as a dip. Thank you for this recipe!
You’re so welcome Nikki, I usually add chilli to my dipping sauce ☺️
Hi Nagi
Can I sub raw prawn for the pork and leave out the mushroom?
PS. Absolutely love your recipes, and adore Dozer…
Hi Nagi, did you receive my question? Don’t seem to have heard from you yet.
I have found a way to increase the % of fat to ground pork that is easy and very tasty. At my supermarket they had some thick sliced bacon, without the smoked taste, that looked really fatty. So, I purchase some and put it through my kitchen-aid meat grinder and added a little to the lean ground pork. It worked perfect and tasted great!. I froze the rest in small batches for when I need a higher fat content either in pork or beef.
GENIUS! Am totally trying that!!!
Is there any way to make them without a non-stick pan? I tried and failed in a stainless steel pan. It was all good until the water addition. Once the water evaporated, they stuck (true to the name haha). We had some tasty potsticker hash.
Gah, sorry to hear you experienced the name first hand 😂 I haven’t tried without a non stick pan, all I can suggest is using a touch more oil so it gets between the pot stickers and the pan even after the water evaporates 🙂 N x
Made these for the family along with your sticky Chinese chicken wings for Father’s Day. Well they were hands down winners! Loved all your recipes so far thank you.
That’s terrific to hear Paula! Thanks for letting me know you enjoyed them – N x
With the risk of repeating myself… Wow!!
After discovering your page I just can’t help but continuing trying your recipes. Another major tick!! These are absolutely amazing. Tried potstickers before but this one with the shiitake mushrooms and garlic chives is next level. A random Wednesday night cook going next level. Thanks so much again for sharing your wonderful knowledge!! 🙂