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!
Lisa Kelly says
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???
Nagi says
Hi Lisa, you can definitely use normal chives if you can’t get garlic chives. Love to know how they turn out!! N x
Lisa Kelly says
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!!!!
Joseph says
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 ,
Nagi says
YUM! Sounds great Joseph!! N x
Jayati says
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?
Nagi says
Hi Jayati, thats grated ginger, garlic and white pepper – all listed in the ingredients. N x
Sara Lauricella says
I’ve only got won ton wrappers will they work as a substitute to the dumpling wrappers? x
Nagi says
Hi Sarah, yes they will be perfect!
Lisa says
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
Mandy says
Very yum. My son ate a vast quantity, I stopped counting at 12🤤
Nagi says
Woot! Glad they were a hit!
alimak says
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
Nagi says
You’re so welcome Alimak, I’m impressed you got the pleats right!
Amy says
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!
Nagi says
Wahoo, that’s awesome to hear Amy!
Vincent R says
The family enjoyed every bit of it specially my daughter!!
Isabel says
Your recipes are wonderful. Love Dozer!!!
Bec says
I’m seriously addicted to dumplings it’s like my crack 😊 I’m loving your recipes. P.S your doggo is so cute
Nagi says
Thanks so much Isabel!
Elizabeth says
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 😉
Nagi says
Yum!!!!
Huamei Chen says
Can i use a Wok, instead of a non-stick frying pan ?
Nagi says
You sure could ☺️
Karen says
Can I sub raw prawn for the pork, and leave out the mushroom?
Nagi says
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
Nikki says
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!
Nagi says
You’re so welcome Nikki, I usually add chilli to my dipping sauce ☺️
Karen says
Hi Nagi
Can I sub raw prawn for the pork and leave out the mushroom?
PS. Absolutely love your recipes, and adore Dozer…
Karen says
Hi Nagi, did you receive my question? Don’t seem to have heard from you yet.
Raelene Wang says
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.
Nagi says
GENIUS! Am totally trying that!!!
Vanessa Gilic says
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.
Nagi says
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
Paula says
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.
Nagi says
That’s terrific to hear Paula! Thanks for letting me know you enjoyed them – N x
Bea says
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!! 🙂
Ann Kratofil says
Hey Nagi, this is the best potsticker recipe ever! Just wanted to let you know that I nominated your blog for the Saveur Memphis Blog awards for best videos. Your videos are short, sweet, instructive and so informative. Your site is my go-to for “what’s for dinner”!
Nagi says
Oh wow that’s such an honour Ann! Thank you very much for thinking about me! N x