These irresistible pot stickers deliver everything you crave in a dumpling—juicy, flavorful filling wrapped in tender homemade dough with that signature golden, crispy bottom.
The combination of pork, fresh ginger, garlic, and cabbage creates a savory bite that’s both comforting and packed with bold flavor.
Each dumpling is carefully pleated and pan-fried to achieve that classic texture contrast: crisp on the outside, tender and juicy inside.
What makes this recipe truly special is the cooking method.
These dumplings are first seared, then steamed, and finally crisped again to perfection. It’s a simple technique that transforms humble ingredients into restaurant-quality pot stickers right in your own kitchen.
Whether you’re making them for a weeknight dinner or a crowd-pleasing appetizer, these dumplings are endlessly customizable and incredibly satisfying.
Prep Time: 25 mins
Cook Time: 5 mins
Additional Time: 30 mins
Total Time: 1 hr
Servings: 6
Yield: 32 pot stickers
Ingredients
Filling:
- 1 pound ground pork
- 4 cloves garlic, minced
- 1/2 cup finely chopped green onions
- 3 tablespoons very finely minced fresh ginger
- 3 tablespoons soy sauce (divided)
- 1 teaspoon sesame oil
- 1 pinch cayenne pepper
- 1 1/2 cups finely chopped green cabbage
Dough:
- 2 1/2 cups all-purpose flour (plus more as needed)
- 3/4 teaspoon kosher salt
- 1 cup hot water (130–150°F / 55–65°C)
Dipping Sauce:
- 1/4 cup seasoned rice vinegar
- 1/4 cup soy sauce
For Frying:
- 6 tablespoons vegetable oil (divided)
- 8 tablespoons water (divided)
Directions
- Prepare the filling: In a large bowl, combine ground pork, garlic, green onions, ginger, soy sauce, sesame oil, and cayenne pepper. Add chopped cabbage on top and mix thoroughly until evenly combined. Lightly press mixture down, cover, and refrigerate for about 1 hour to chill.
- Make the dough: In a mixing bowl, combine flour and salt. Slowly pour in hot water while stirring with a wooden spoon until a shaggy dough forms. Transfer to a floured surface and knead for 3–5 minutes until smooth and elastic. If sticky, add a little more flour as needed. Wrap in plastic and let rest for 30 minutes.
- Form the wrappers: Divide dough into 4 portions. Working with one piece at a time, roll into a log about 3/4-inch thick. Cut into 6 equal pieces and roll each into a thin 3 1/2-inch circle. Keep unused dough covered while working.
- Assemble the dumplings: Lightly moisten the edge of each wrapper with water. Place a small scoop of filling in the center. Fold and pinch the center closed, then pleat and seal the edges. Flatten the bottom slightly so the dumpling stands upright. Place on a floured plate and repeat.
- Prepare the dipping sauce: In a small bowl, mix rice vinegar and soy sauce. Set aside.
- Cook the pot stickers: Heat oil in a skillet over medium-high heat. Place 6–7 dumplings flat-side down and cook until bottoms are golden brown, about 2 minutes. Add a small amount of water and immediately cover to steam for 3 minutes.
- Finish crisping: Remove lid and reduce heat to medium. Continue cooking until water evaporates and bottoms become crispy again, about 1–2 minutes. Transfer to a serving dish and repeat with remaining dumplings.
- Serve: Serve hot with dipping sauce on the side.
Chefs Notes
- Finely chopping the cabbage helps prevent excess moisture in the filling.
- Keep wrappers covered while working to prevent them from drying out.
- You can substitute ground chicken or shrimp for the pork if desired.
- For extra flavor, add a splash of chili oil or a pinch of sugar to the dipping sauce.
- Freeze uncooked pot stickers on a tray, then transfer to a bag for easy future meals.