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These pork potstickers are filled with a mixture of ground pork, ginger, green onions, garlic, and soy sauce. Then, they are pan fried until golden brown and steamed to finish cooking. They are delicious and easy to make at home. The filling is a breeze to make and after building a few potstickers you will be a pro.

Pork potstickers arranged on a bed of shredded lettuce on a gray plate with a small bowl of soy sauce in the middle.

Potstickers are a family favorite, we serve them with homemade chicken fried rice or beef and broccoli and white rice for a restaurant style meal at home.

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

Frequently asked questions

What is a potsticker?

Potstickers are dumplings that are “steam-fried.” Steam frying is a Chinese cooking method that combines frying and steaming. The steaming cooks the food, and the frying gets the outside nice and crispy. It is best to use a non-stick skillet to steam-fry, especially with the delicate wrappers used for the potstickers.

What are potstickers made of?

Potstickers are made with thin dough wrappers called dumpling wrappers, or dumpling skins. They are typically filled with meat, vegetables, or both. Ground pork, chicken, and cabbage are common fillings.

Ingredients

The ingredients for the potstickers arranged on a wood cutting board.
  • Meat – We use ground pork, but you can substitute ground chicken or ground turkey if desired.
  • Seasoning and spices – Low sodium soy sauce, kosher salt, ginger powder, and black pepper are used to flavor the pork filling.
  • Produce – Garlic and green onions
  • Wonton/Dumpling Wrappers – We use wonton wrappers instead of dumpling wrappers because it is what we have available in our area. These wonton wrappers are made with flour and are eggless. So, the biggest difference is that the wonton wrappers are square instead of round. If you can’t’ find dumpling wrappers, wonton wrappers make a suitable alternative.
  • Oil – Use a neutral (flavorless) oil with a high smoke point. We use canola oil.
  • Broth – We use chicken broth to steam the potstickers because it adds extra flavor. But vegetable broth and even water will work if you are in a pinch.

Recipe tips

  • Do not overstuff the wrappers because they can rip easily.
  • Do not stack them or let them touch because they can stick and rip when separated. If you need to stack them, place a piece of parchment paper between the layers.
  • Keep a moistened (not wet) paper towel or clean (lint-free) kitchen towel over the wrappers and potstickers so they do not dry out and crack.

Instructions

Mix the ground pork, soy sauce, garlic, green onions, salt, ginger, and black pepper in a bowl.

Build the potstickers

An image of a wonton wrapper with a rounded teaspoon of meat in the center and set on a wood cutting board.

Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill because it may rip.

An image of a pastry brush on the edge of a wonton wrapper that has a rounded teaspoon of meat mixture in the center.

Use a small pastry brush (or your finger) to moisten the edges of the wrapper with water.

An image of a stuffed wonton wrapper folded in half on a wood cutting board.

Fold the wrapper to form a triangle. Press the edges gently to seal, removing any air bubbles as you go.

An image of a small pastry brush brushing water on the edge of a folded wonton wrapper.

Moisten the outer edge of the formed triangle.

An image of an uncooked potsticker set on a wood cutting board.

Fold the sides in and crimp the middle to form a fan shape.

An image of uncooked potstickers set in neat rows on a baking sheet.

Place them on a sheet pan and cover with a moist towel. Repeat with the remaining ingredients.

Cook the potstickers – Heat about 1 teaspoon of oil in a large, non-stick skillet over medium-high heat, use just enough oil to barely coat the bottom of the skillet.

Twelve potstickers in a large, black skillet.

Add 8-12 potstickers to the skillet at a time, do not overcrowd the pan.

Potstickers frying in a large black skillet with one potsticker being lifted with tongs.

Fry them for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.

Add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until most of the liquid has evaporated.

A quarter cup of chicken broth being added to potstickers in a large, black skillet.

Remove one of the potstickers from the skillet and take the internal temperature. Use an instant read thermometer and make sure it registers at least 165°F.

Then, remove the rest and set them on a plate or platter. Clean the skillet between batches. Let it cool a little bit, then wipe or wash it. Repeat the steps above with the next batch.

Serving and storing

Serve the pork potstickers on a bed of shredded lettuce and a side of soy sauce, or with your favorite dipping sauce.

A close up image of the potstickers arranged on a bed of shredded lettuce with a small bowl of soy sauce in the middle.
  • Store leftovers in an airtight container, in the refrigerator for up to 3 days.
  • Refrigerate uncooked potstickers in an airtight container for up to 1 day. Arrange them so that they are not touching and separate layers with parchment paper.
  • Freeze uncooked potstickers in an airtight container for 2 months. First, arrange them on a baking sheet leaving space between each piece. Freeze them until frozen through. Then you can place them in a zip-top bag or airtight container.
  • Defrost frozen potstickers in the refrigerator. Arrange them on a baking sheet or platter to defrost so they are not touching as they thaw.

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These pork potstickers are filled with a mixture of ground pork, ginger, green onions, garlic, and soy sauce. Then, they are pan fried until golden brown and steamed to finish cooking.

Prep Time1 hr

Cook Time15 mins

Total Time1 hr 15 mins

Course: Appetizer

Cuisine: Asian

Keyword: dumplings, ground pork

Servings: 8

Calories: 344kcal

  • 1 pound Ground Pork
  • 2 tablespoon Soy Sauce low sodium
  • 1 Garlic Clove grated or finely minced
  • 2 tablespoon Green Onions finely sliced
  • 1 teaspoon Salt we use Kosher salt
  • ¼ teaspoon Ginger Powder
  • ¼ teaspoon Black Pepper
  • 12 ounce Package of Wonton Wrappers approx. 48 wrappers
  • Oil for frying Canola Oil works well
  • 1- 2 cups Chicken Broth – ¼ cup per batch
  • Mix the ground pork, soy sauce, garlic, green onions, salt, ginger, and black pepper in a bowl.

Build the potstickers

  • Work with one wrapper at a time. Cover unused wrappers with a moistened towel to prevent them from drying out.

  • Place a rounded teaspoon of the pork mixture in the center of the wrapper. We use a teaspoon cookie scoop for easy measuring. Do not overfill the wrapper because may rip.

  • Use a small pastry brush (or your finger) to moisten the edges of the wrapper with water.

  • Fold over the wrapper, from corner to corner, to form a triangle. Press the edges gently to seal, removing any air bubbles as you go.

  • Moisten the outer edge of the formed triangle. Fold the sides in and crimp the middle to form a fan shape.

  • Cover them with a moist (not wet) kitchen or paper towel and repeat with the remaining ingredients.

Cook the potstickers

  • Heat about 1 teaspoon of oil in a large, non-stick skillet over medium-high heat, use just enough oil to barely coat the bottom of the skillet. Add 8-12 potstickers to the skillet at a time, do not overcrowd the pan.

  • Fry them for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.

  • Add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until most of the liquid has evaporated.

  • Remove one of the potstickers from the skillet and take the internal temperature. Use an instant read thermometer and make sure it registers at least 165°F.

  • Remove the rest of the potstickers from the skillet. Clean the skillet between batches. Let it cool a little bit, then wipe or wash it. Repeat the steps above with the next batch.

  • Makes approximately 48 potstickers

We use wonton wrappers instead of dumpling wrappers because it’s what is commonly available in our area. These wonton wrappers are made with flour and are eggless. So, the biggest difference is that the wonton wrappers are square instead of round. If you can’t get dumpling wrappers, wonton wrappers make a good alternative.

The instructions are the same if you are using round wrappers. Instead of a triangle, it will be a half moon.

Serving: 6pieces | Calories: 344kcal | Carbohydrates: 26g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 892mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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Frequently Asked Questions About can you use an instant thermometer on pot stickers

If you have questions that need to be answered about the topic can you use an instant thermometer on pot stickers, then this section may help you solve it.

What temperature should potstickers be cooked at?

160°F

How do you steam potstickers in an instant pot?

Instructions

  1. Add water to the insert pot of the Instant Pot.
  2. Add frozen potsticker dumplings to a steamer basket and lower into the insert pot.
  3. Close lid and set vent to the sealed position.
  4. Select a cook time of 3 minutes at high pressure.
  5. Once the cook time is complete, perform a quick release of pressure.

How do you heat up pot stickers?

Microwave

  1. Place potstickers in a microwave safe container.
  2. Cover with plastic wrap and puncture 5 small holes to vent steam.
  3. Heat on HIGH for 3 minutes or until hot*.
  4. Serve immediately with dipping sauce.

What is the best way to cook frozen potstickers?

Use the Classic Steam-Fry. The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates.

How do you tell if a potsticker is done?

You know the dumplings are done by watching the pancake’s color and edges: when the pancake turns brown and delicious and edges curl up, the whole thing is done. And by sliding a thin spatula under the pancake and flipping it out onto a plate all at once, removing the pot-unstuck-potstickers from the pan is a snap.

How do you know when pork potstickers are done?

Add frozen potstickers, cook until they float, and then allow them to boil for another 2 or 3 minutes. Strain the potstickers and serve!

How long and what temperature do you air fry potstickers?

Air Fry the potstickers: Add the oil-coated potstickers to the bottom of your air fryer basket in a single even layer. Set the temperature to 350F (180C) and set the timer for 12 minutes. What is this? Flip, crisp, and enjoy: At the 7-minute mark, flip the potstickers using tongs.

How do you steam frozen potstickers without a steamer?

Make a few large balls of foil (they should be big enough to elevate a plate inside your steaming pot of choice), fill the pot with about an inch of water, add the foil balls, and then weigh them down with a dinner plate. The dinner plate should fit just inside the pot, allowing the steam to circulate.

Are pot stickers better fried or steamed?

Dumplings are a fairly healthy option; however, when it comes to which type of dumpling is healthier, steamed dumplings are the clear winner as they contain less oil than fried dumplings. Since fried dumplings use oil for cooking them, they have a higher fat content than their steamed counterparts.

How do you know if frozen potstickers are done?

Wait for the water to boil and then check if the dumplings are cooked through. They should be done when they start floating, but if they’re not, simply boil them for another 2 to 3 minutes. If you want to be sure the dumplings are cooked through, take one out of the pot, cut it in half, and try it.

How do you tell if frozen potstickers are cooked?

Once your water boils a third time, your dumplings should be done. To test for doneness, take one dumpling out and pierce it with a fork. It should be tender, and steam should escape from the pierced section.

Do potstickers float when done?

Again, when they start to float they should be done. Taste and if not done, add some more cold water and wait until they float again. When they are done, strain and serve with your favorite dumpling sauce. If you pan-fry a dumpling, they are called Pot Stickers.

Are potstickers supposed to be soft or crunchy?

Pot stickers are typically filled with ground pork and cabbage, but they can be stuffed with other ingredients too. They’re usually pan-fried and steamed to give a soft, tender texture to the filling and a crunchy texture to the dumpling dough.

Can you overcook potstickers?

Properly made, the potstickers are crisp and browned on the bottom, sticking lightly to the pan, but easy to remove with a spatula. The trick to making potstickers is not to overcook them or they will live up to their name by sticking firmly to the pot!

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