★★★★★ 4988 Ratings : HOMEMADE POTSTICKERS #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe

These Potstickers are stuffed with flavorful, juicy pork, cabbage, shiitake mushrooms, ginger and garlic.  They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling.  You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating.  I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes.  These potstickers freeze beautifully for fabulous instant lunches or dinners whenever you need a dumpling fix. 

Homemade potstickers do require some time and effort but they are SO worth it!   I kid you not that my husband and I ate all but 5 of the potstickers in one sitting!   Even while I was photographing, Patrick was swiping whatever pot sticker I would point to that wasn’t in the shot to gobble it down because they are just SO good.

With just one bite you’ll wonder why you’ve waited so long to make homemade potstickers.  Well, I can tell you why, you didn’t have THIS potsticker recipe post!  In this post, I will show you:

  • What Potstickers are
  • Why they are called Potstickers
  • What Potstickers are made of
  • Filling variations for Potstickers
  • About Potsticker wrappers
  • Step by step photos of how to make Potsticker filling
  • Step by step photos of how to pleat Potstickers
  • Step by step photos of how to cook Potstickers
  • How to prevent your Potstickers from sticking or tearing
  • Tricks for perfect Potstickers
  • How to make a dipping sauce for Potstickers
  • How to make Potstickers ahead of time
  • How to reheat Potstickers
  • How to freeze Potstickers
  • It’s a lot of info, so just cruise on down to the recipe if you wish and if you need some photo help, then cruise back up.  Happy homemade Potstickers!


  • 35-40 ROUND Asian dumpling wrappers (about 3 1/2" diameter) (sometimes labeled wonton, gyoza or potsticker wrappers)
  • 1 cup low sodium chicken broth divided
  • Vegetable oil


  • 1/2 head Napa cabbage (5 oz.)
  • 1/2 teaspoon salt
  • 3.5 oz. pkg. shiitake mushrooms do NOT rinse mushrooms - wipe with paper towels
  • 4 green onions
  • 1" peeled ginger
  • 2 garlic cloves peeled
  • 1 large egg yolk
  • 12 oz. ground pork preferably not lean
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon rice wine
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Asian chili sauce
  • 1/4 teaspoon pepper

Dipping Sauce (optional)

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons rice wine
  • Chili paste to taste optional
  • up close of two chopsticks holding a potsticker getting ready to dunk it in potsticker dipping sauce


  1. Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
  2. Add mushrooms, green onions, ginger and garlic to food processor (you don’t need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.
  3. See more Instruction here : carlsbadcravings.com

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