Chinese Dumplings Recipe
by Sommer Collier — last updated on Sep 16, 2025 
This easy Chinese Dumplings Recipe makes perfectly golden potstickers that are crispy on the outside, soft on the inside, and simply irresistible – especially when dunked in our tangy homemade dipping sauce!
Sommer’s Recipe Notes
Believe it or not, I learned to make Chinese dumplings on a coffee table in China over 25 years ago. When I was 17 years old, I had the opportunity to go overseas on a mission/study trip to the north western province of Xinjiang, China. We spent our days studying Chinese history and language, exploring markets and monuments, and making friends… Laughing through our language barrier, smiling, and making memories that will last a lifetime.
Our Chinese friends taught us how to make an authentic Chinese potstickers recipe, and today’s potstickers are the same Chinese dumplings recipe I was taught to make so many years ago! Made with soft pork and vegetable filling and a homemade 2-ingredient dough that blows wonton wrappers out of the water. And let’s not forget the spicy soy dipping sauce!
Why You’ll Love this Chinese Dumplings Recipe
- Authentic recipe – These traditional potstickers are made just the way I learned in China, so every bite brings those traditional flavors and techniques right into your kitchen.
- Fun to make – Folding dumplings is easier than you think, and it’s such a rewarding (and even family-friendly!) cooking project.
- Crowd-pleasers – Whether you’re making them as a side dish, starter, or party appetizer, these potstickers always disappear lighting fast!
This authentic potstickers recipe is just as good, if not better, than any you’d pick up at a Chinese restaurant!
Ingredients and Tips
For the Dough:
- 2 ingredients – For this Chinese dumplings recipe, you only need all-purpose flour and VERY hot water. Seriously, that’s it!
Pork Filling:
- Ground pork – Or you can substitute ground turkey for a lighter twist.
- Eggs – Adds moisture and works as a binding agent.
- Aromatics – Fresh grated ginger, minced garlic, and finely chopped scallions are a powerhouse trio of flavor!
- Sauces – Soy sauce and sesame oil are a must, and we add dijon mustard for a pop of tangy flavor.
- Bok choy – Finely chopped bok choy, but napa cabbage will also work if bok choy is harder to find.
- Water chestnuts – Adds just the right amount of sweetness and a bit of crunch for texture.
- Salt and pepper – Enhances the flavor.
Dipping Sauce:
- Flavor base – We use low sodium soy sauce, rice vinegar, sesame oil and chili garlic sauce – all staples in Chinese cooking!
- Sugar – Adds a hint of sweetness to balance the flavors.
- Aromatics – Minced garlic and chopped scallions.
Recipe Variations and Dietary Swaps
- Wonton wrappers – You can substitute the dough for store-bought wonton wrappers, but you really lose something in taste and texture. Real Chinese potstickers are made with doughy dumpling wrappers, not the thin wonton sheets.
- Gluten-free – Use your favorite gluten free baking mix in place of the wheat flour for the dough, then be sure to use gluten free soy sauce as well.
How to Make Chinese Dumplings
Tips for Success – Remember, they don’t have to look perfect! These take a lot of practice to make look good. Just seal them enough so that the mixture stays in the middle. However, while making a batch of potstickers can be a time-intensive task, the actual process is surprisingly easy. In fact, if you make rolling and stuffing your dumplings a two-person job (or fun family affair as the Chinese do!) it’s a pretty quick process and you’re left with the best potstickers you’ve ever tasted.
Find the full Chinese Dumplings Recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Potstickers will keep in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 3 months.
- Making ahead and freezing – We have prepared and frozen them a few times, uncooked, then sauteed a little longer than listed. The key is to freeze them flat on a wax paper-lined baking sheet so they don’t stick together.
Serving Suggestions
Serve these savory potstickers as a delicious appetizer with our homemade sauce or regular soy sauce in a pinch! Or turn them into a comforting wonton soup if the weather is cool. If you want to make a Chinese-inspired feast, serve them with some of my favorites like our orange chicken, kung pao beef stir fry, or some vegetable lo mein!
Frequently Asked Questions
It’s easiest in a food processor. However, you can make the dough with a good electric mixer as well. Hope this helps!
Try adding just a little more water, 1 tablespoon at a time, until it is pliable, but still firm.
I would not recommend boiling them. However, you can steam them in a traditional bamboo steamer basket, or in a skillet with a shallow bit of water and a tight lid. Either way, cook for 5-6 minutes. There’s no need to cook the filling ahead of time.
Chinese Potstickers Recipe
Video
Ingredients
For the Potsticker Dough:
- 4 cups all-purpose Gold Medal flour
- 1 1/4 cups HOT water
For the Pork Filling:
- 1 pound ground pork
- 2 large eggs
- 1 tablespoon sugar
- 2 tablespoons fresh grated ginger
- 2-3 cloves garlic, minced
- 1/2 cup bok choy, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 1/2 cup scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- salt and pepper
For the Potsticker Dipping Sauce:
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 2 teaspoons chile garlic sauce
- 2 tablespoons scallions, chopped
- oil and water, for cooking
Instructions
For the Dough:
- Place the flour in the food processor with scalding hot water. (Water can be from the tap if your water runs really hot.) Turn on the food processor and "knead" until the dough comes together and pulls away from the sides. Then "knead" in the food processor another 1-2 more minutes. Cover with a damp cloth and allow the dough to rest while you prepare the other components.
For the Filling and Dipping Sauce:
- Place all the ingredients in a bowl. Mix by hand until smooth, adding 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Then mix the dipping sauce ingredients in a small bowl. Warm the dipping sauce (in the microwave) to dissolve the sugar, then allow it to cool completely.
- Dump the dough out onto a floured work surface. Press out into an even rectangle and cut the dough into 50-60 segments.
- One at a time, roll the segments into a ball. Place each ball on a flour surface and roll into a flat thin circle 3 to 4 inches across. Don't worry about it being perfectly round, focus on thin! Then place 1 to 1 1/2 teaspoons pork filling in the center of the circle and bring the sides up to pinch at the top, forming a taco shape. Gently fold the sides toward the middle forming pleats against the back side of the dough. Pinch each pleat down to seal. Place the finished dumpling on a floured baking sheet, and repeat, repeat, repeat. (At this point you could flash freeze some of the dumplings to save for later.)
- Now place a large skillet over medium-high heat. Add 1-2 tablespoons oil to the skillet. Once it's hot, quickly place the potstickers down into the skillet to sear. Brown the bottoms for approximately 2 minutes, then quickly flip the potstickers and add about 1/2 cup warm water to the skillet–enough water to come a third of the way up the side of the potstickers. Cover and let the dumplings steam for 2-3 minutes, until the water has evaporated. Repeat with the remaining dumplings.
- Serve warm with soy dipping sauce.
Notes
- Storing leftovers – Potstickers will keep in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 3 months.
- Making ahead and freezing – We have prepared and frozen them a few times, uncooked, then sauteed a little longer than listed. The key is to freeze them flat on a wax paper-lined baking sheet so they don’t stick together.
I love dumplings.
My dumpling-making technique needs some work, but this recipe is definitely a keeper just as is; no need to make any adjustments for us! Our attempt made 50 dumplings with a perfect ratio of dough to filling.
These were amazing. I did the wrappers by hand as described, and once I got the fold technique down it was easy and pretty fun! I was leery of the searing/steaming stage, but it was super straightforward and worked like a charm. Excellent recipe. I will make this again, after I go thru the three dozen that made it to the freezer!
Can you make the dough without a food processor?
Hi Nancy,
It’s easiest in a food processor. However, you can make the dough with a good electric mixer as well. Hope this helps!
My mom and I are having trouble getting the dough to work right. It’s either too stiff or crumbling. Any tips?
Hi Jennifer!
Try adding just a little more water, 1 tablespoon at a time, until it is pliable, but still firm.
Can you boil these and if so would you cook the meat first?
Hi Jennifer,
I would not recommend boiling them. However, you can steam them in a traditional bamboo steam basket, or in a skillet with a shallow bit of water and a tight lid. Either way, cook for 5-6 minutes. There’s no need to cook the filling ahead of time. :)
SO good! Wow! Literally just did what you said and they are fantastic. Mine aren’t perfectly pretty but they aren’t going to stay that way long😜