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I grew up watching my mom fold dumplings by the dozen, and this potstickers recipe is my way of keeping that tradition alive. The filling is full of flavor and the texture is just right – crispy edges with a tender bite. This Potstickers Recipe proves that homemade dumplings don’t have to be complicated. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipePotstickers Recipe RecipeWhat To Serve with Potstickers RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Potstickers whenever I want a comforting homemade dinner that’s satisfying and delicious. They’re so much better than store-bought! It’s also super fun to make; I can’t count the number of group-effort potsticker making nights we’ve had. Here’s what makes them special: Crispy and Soft Texture: The bottoms turn golden and crisp while the tops stay tender and chewy. It reminds me of these Scallion Pancakes. Flavorful Filling: The filling, with all its seasonings, is what truly makes these potstickers so much more delicious than store-bought. Throw a Potsticker Making Party: My mom, friends, and I often sat around the table, filling and forming potstickers, and gabbing away. Freezer-Friendly: I love making a big batch and freezing the extras. They cook beautifully straight from frozen, which is great for busy weeknights. Perfect Pairing: Serve these with a side of Asian Sticky Rice. It goes with any Asian style meal. Key Recipe Ingredients Ground Chicken or Turkey – A lean, tender protein base that keeps the filling juicy and flavorful. Either option works well, though chicken gives a lighter taste. Asian Cooking Rice Wine – Adds a subtle sweetness and depth to the filling. Dry sherry can be used as a substitute if needed. Asian Toasted Sesame Oil – Brings a rich, nutty aroma that ties all the flavors together. Can be found at major grocery stores. Granulated Sugar – Balances the saltiness of the soy sauce and enhances the overall flavor. Regular Soy Sauce – Adds savory, umami depth to the filling. Avoid light soy sauce for this recipe, as it’s less robust. Five Spice Powder – A fragrant blend of spices that gives the filling its classic Chinese flavor and warmth. Napa Cabbage – Adds moisture and texture to the filling. Be sure to squeeze out any excess liquid so the potstickers stay crisp. Round Potsticker Wrappers – Found in the refrigerated Asian section of most grocery stores. Wonton wrappers can work in a pinch, though they’re thinner. Mirin – A sweet Japanese rice wine that balances the saltiness of the soy sauce in the dipping sauce. Sriracha – Brings a touch of heat to the dipping sauce. Adjust to taste or skip for a milder version. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually use ground chicken, but ground pork, shrimp, or even a mix of both work great. You can also try ground beef for a heartier flavor. Vegetarian Version: Skip the meat and use finely chopped mushrooms, tofu, and extra cabbage. Add a splash of soy sauce and sesame oil to keep the filling flavorful. Wrapper Choices: I stick with round potsticker wrappers, but square wonton wrappers work too. Just trim or fold the corners neatly before sealing. Step-By-Step Recipe Instructions Mix dipping sauce ingredients and set aside. Combine filling ingredients, then stir in cabbage. Place 1 tablespoon filling in each wrapper. Moisten the wrapper edges lightly with water. Fold in half over the filling and press to seal. Crimp the edges to secure tightly. Pan fry in a lightly oiled skillet until bottoms are golden brown. Add water, cover, and steam until filling is cooked through. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Filling Early: You can mix the filling up to a day in advance. Keep it covered and chilled in the fridge until you’re ready to wrap. This makes assembly quick and easy when it’s time to cook. Assemble and Refrigerate: Wrapped potstickers can be made several hours ahead. Arrange them in a single layer on a floured tray, cover lightly with plastic wrap, and refrigerate until ready to fry or steam. Freeze for Later: I like to freeze uncooked potstickers in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They cook beautifully straight from frozen – just add a few extra minutes to the cooking time. This Potstickers Recipe is simple enough for a weeknight but feels like something you’d order at your favorite restaurant. Video: Watch Us Make This Recipe Potstickers (Asian Dumplings) Print Potstickers Recipe These Potstickers are a hundred times better than those frozen store-bought packaged ones. Fresh, flavorful, and a huge crowd pleaser. Course Appetizer, SideCuisine AsianMethod Stovetop Prep Time 30 minutes minutesCook Time 15 minutes minutesTotal Time 45 minutes minutes Servings 50 potstickers Calories 47kcal Author Amy Dong IngredientsFor the Filling:2 pounds ground chicken or ground turkey¼ cup Asian cooking rice wine3 tablespoons Asian toasted sesame oil1 tablespoon granulated sugar4 tablespoons regular soy sauce not light soy sauce1 tablespoon minced garlic2 teaspoons onion powder1 teaspoon five spice powder3 teaspoons table salt½ teaspoon ginger powder1 teaspoon white pepper4 stalks green onions finely minced3 cups Napa cabbage finely minced, be sure there's no moistureOther:2 packages potsticker wrappers round, refrigerated Asian section of grocery storesoil for pan fryingOptional Dipping Sauce:⅓ cup light soy sauce⅓ cup Mirin1 teaspoon Asian toasted sesame oil1 teaspoon Sriracha InstructionsMake dipping sauce by mixing all sauce ingredients in a small bowl. Set aside.In a mixing bowl, combine all filling ingredients except for Napa cabbage. Stir well to thoroughly combine. Add Napa cabbage, stirring to combine.Place 1 rounded tablespoon of the meat filling into the center of a wrapper. Dab water around the edges of wrapper. Fold wrapper in half, into a semi-circle, and press edges tightly to seal well. If desired, fold/pleat the potsticker (see video link for visual.)Place folded potstickers on a lightly floured surface.Coat a large frying pan generously with oil; entire bottom should be coated with a thin layer of oil. Heat oil to warm (not overly hot) and place potstickers carefully in the pan, without overcrowding them. Cook on medium-high heat until bottoms are nicely browned. Pour in 1 cup of water – be careful of splatter – and cover pan immediately. Cook for 5 minutes, or until liquid is evaporated and filling is cooked through.Transfer to a paper towel lined plate. Repeat in batches. Serve immediately, with or without dipping sauce. Video[https://www.youtube.com/watch?v=s0fOhtsc5qw](https://www.youtube.com/watch?v=s0fOhtsc5qw) Notes Drain the Napa cabbage well. Excess moisture can make the filling soggy.  Keep wrappers covered with a damp towel. It prevents them from drying out while you assemble the potstickers. Don’t overfill. A rounded tablespoon of filling is just right to seal the edges securely without leaks. Seal tightly. Press the edges firmly or pleat them to lock in the filling and prevent splitting during cooking. Avoid overcrowding the pan. Give each potsticker space so they crisp up properly and don’t stick together. This recipe is part of our Chinese Recipes Collection. Serve with other Asian favorites such as our Easy Fried Rice and Kung Pao Chicken.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 47kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 260mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg What To Serve with Potstickers Recipe Rice or Noodles These potstickers make a great main or side dish with rice or noodles. We love serving them alongside Instant Pot Jasmine Rice for a simple, comforting meal. They’re also delicious with Chinese Style Easy Fried Rice or a bowl of Lo Mein Noodles for a takeout-style dinner at home. For something heartier, try them with Mongolian Beef Noodles – the flavors pair perfectly. Stir Fries Pair these crispy potstickers with a flavorful stir fry for a full meal. They go wonderfully with Kung Pao Chicken or Shrimp Stir Fry for a quick weeknight dinner. We also love them with Beef and Broccoli Stir Fry or Extra Crispy Orange Chicken when we’re craving a full Chinese-style feast at home. Frequently Asked Questions What’s the best way to seal the wrappers? Use a little water around the edges of the wrapper to help it stick. Press firmly to seal, or pleat the edges for a more traditional look. Do I need to thaw frozen potstickers before cooking? No need to thaw. Cook them straight from frozen – just add a couple of extra minutes to the steaming time to make sure the filling cooks through. How can I keep cooked potstickers warm for serving? Keep them on a baking sheet in a low oven (around 200°F) while you finish cooking the rest. This helps them stay warm without losing their crispness. How long do potstickers keep? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a splash of water to bring back the crispy bottoms, or microwave them for a quick option. Frozen uncooked potstickers keep well for up to 2 months. More to Cook and Eat Easy Dan-Dan Noodles Recipe – This Dan Dan Noodles recipe is unbelievably easy and so deliciously savory, sweet, garlicky, with a subtle kick. Leftovers taste awesome! Shrimp with Snow Peas – This shrimp with snow peas is healthier and even tastier than Chinese takeout. The sauce has that perfect balance of sweet, salty, and garlicky flavor that coats every bite. Chicken Chow Mein: How to Stir Fry Noodles – Make your own healthy and flavorful chicken chow mein with vegetables at home. Perfect for meal prep. Peanut Noodles with Sesame Ginger Sauce – Peanut Sesame Noodles with Sriracha is a simple, super easy, yet hugely flavorful noodle dish. Can be fully made in advance.