Potstickers (鍋貼 Guōtiē) are a beloved street food and family favourite found across China. They are typically made with a wheat flour dough and filled with savoury minced meat and vegetables. They combine the best of both worlds: the juicy tenderness of dumplings and the crispy bottom from pan-searing. The name “potsticker” comes from the method of frying then steaming them in a wok until they “stick to the pot” and develop a golden crust.
These dumplings are versatile as they can be a snack, an appetiser, or a main meal, and are often eaten during family gatherings, or simply made in big batches and frozen for future meals.
Ingredients
Dough:
- All-purpose flour is used for making the dumpling wrappers. All-purpose flour strikes a balance between elasticity and tenderness, which is perfect for pan-frying and steaming.
- Warm water (40-50°C) is used to make the dough softer and easier to knead. Slightly warm water helps relax the gluten, resulting in a softer dough that’s still elastic. Temperature can be achieved with 1 part hot water 2 part room temp water.
- Salt can help slightly strengthen the dough and improve flavour but it’s optional.
Filling:
- A fatty pork mince (20-30% fat) ensures juicy filling. The fat melts during cooking, enhancing mouthfeel and richness.
- Napa cabbage adds volume, juiciness, and a sweet crunch to the filling. Salting for cabbage draws out water from the chopped cabbage through osmosis. Letting it sit and squeezing out moisture prevents soggy dumplings.
- Scallions offer a fresh, aromatic layer to the filling. Their mild flavour complements the richness of the pork.
- Ginger mince adds warmth and cuts through the meatiness of the pork. It’s a foundational aromatic in Chinese dumplings.
- Soy sauce provides saltiness and umami to the filling.
- Oyster sauce adds depth and a touch of sweetness, enhancing the umami flavour of the pork mixture.
- Shaoxing wine help reduces the porky odour and adds complexity to the filling.
- White pepper gives subtle spice and a warm flavour, more delicate than black pepper.
- Sesame oil adds a nutty aroma and richness to the filling.
- Vegetable oil adds moisture to the filling and is also used for pan-frying the potstickers.
Dipping Sauce:
- Black vinegar is classic dipping sauce for dumplings. Its mellow acidity complements the savoury filling.
Steps
- Make the Dough
- In a mixing bowl, combine flour and salt (optional).
- Slowly add warm water and stir until a rough dough forms.
- Knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic.
- Divide the rested dough into two equal portions and cover with a damp cloth and rest for 30 minutes.
- This allows the gluten to relax, making the dough easier to roll.
- Prepare the Filling
- Mix cabbage with salt and let sit for 10 minutes and squeeze out excess water.
- In a bowl, combine the drained cabbage with pork, ginger, scallions, soy sauce, oyster sauce, Shaoxing wine, white pepper, sesame oil, and vegetable oil.
- Mix until the mixture becomes sticky. This helps bind the ingredients together for a juicy texture.
- Roll the Wrappers
- Roll each rested dough into long logs, and cut into small pieces (about 10-15g each).
- Flatten each piece and roll into thin, round wrappers (~8cm diameter), keeping the centre slightly thicker than the edge (see video for demonstration: Learning how to make dumpling wrappers).
- If stacking the wrappers, dust each with corn starch to prevent sticking.
- Corn starch is preferred over flour as it absorbs less moisture and provides a smoother, more non-stick surface.
- Wrap the Dumplings
- Place a spoonful of filling in the centre of each wrapper.
- Fold in half and pinch edges to ensure they’re sealed.
- There are different ways to fold a dumpling. You can experiment to find your preference.
- Keep wrappers and finished dumplings covered with plastic wrap to prevent drying out.
- Cook the Potstickers
- Heat a tablespoon of oil in a non-stick pan over medium heat.
- Arrange dumplings flat side down and cook for about 2 minutes until the bottoms are golden brown.
- Add water to the pan and immediately cover with a lid.
- Let steam for about 5 minutes.
- Uncover and let any remaining water evaporate, then let them crisp up again 1 minute.
- This creates the iconic crispy base.
- Serve
- Plate the dumplings crispy side up and serve immediately with black vinegar dipping sauce.
- You can also add ginger to the vinegar for an extra kick.
Potstickers
Ingredients
Dough
- 300 g All-purpose flour
- 150 ml warm water 1 part hot water 2 part room temp water
- 1/2 tsp salt optional
Filling
- 300 g minced pork 20-30% fat
- 200 g napa cabbage finely chopped
- 1 tsp salt for cabbage prep
- 3 tbsp scallions chopped
- 2 tbsp ginger minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp vegetable oil
Dipping Sauce
- Black vinegar
Instructions
- Make the Wrapper (can skip if using pre-made wrappers, which takes away approx 75 mins from prep time): Mix flour, salt with warm water and stir until a rough dough forms. Knead for 8-10 minutes until smooth. Divide rested dough into two portions and cover and rest for 30 minutes.300 g All-purpose flour, 150 ml warm water, 1/2 tsp salt
- Mix cabbage with salt, let sit for 10 minutes, then squeeze out excess water.200 g napa cabbage, 1 tsp salt
- Combine chopped cabbage with pork, add ginger, scallions, soy sauce, oyster sauce, Shaoxing wine, white pepper, sesame oil, and vegetable oil. Mix until sticky.300 g minced pork, 200 g napa cabbage, 3 tbsp scallions, 2 tbsp ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1/2 tsp white pepper, 1 tsp sesame oil, 1 tbsp vegetable oil
- Roll the rested doughs into logs, and cut into small pieces (approx. 10-15g each). Flatten and roll into thin circles (~8cm diameter), keeping the centre slightly thicker.
- Place approx. 1 tbsp filling in the centre of each wrapper. Fold, pinch edges to seal the dumpling.
- Sear in 1 tbsp oil for 2 minutes. Add water, cover, and steam for 5 minutes. Uncover and crisp up for 1 minute.
- Enjoy with dipping sauce!Black vinegar
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