Potsticker Chinese Dumplings

There’s nothing more appealing, in my opinion, than steaming hot potstickers, soft yet crispy. We’re serving up traditional Chinese dumplings just in time for Chinese New Year (or Super Bowl!)

Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Today is Chinese New Year! So I decided my last “Super Bowl” recipe of the season would be a multi-tasker. How about serving potstickers tonight for Chinese New Year, and saving some to share with friends during Sunday’s game?

Traditional Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Believe it or not, I learned to make Chinese dumplings on a coffee table in China 20 years ago.

20 years?! Geeze!!

When I was 17 years old, and fresh out of high school, 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.

Making Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Most Chinese universities had “English Club” meetings once a week. We would often show up to these meetings and be welcomed enthusiastically as new friends to practice on. They practiced their broken English on us and we practiced our broken Mandarin on them.

We spent the summer getting to know our new friends… their thoughts on life and social issues, family history, and Chinese customs.

And of course that eventually led us to food.

They were interested in traditional American cuisine, having heard of strange dishes like grits and stuffed turkey. And we were equally enamored by their day to day dishes.

How to - Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

We decided we would prepare a half American half Chinese feast together. So we went to the market in search of ingredients we could turn into something very American, which was quite a challenge in the remote town where we were staying.

We settled on fried chicken and home fries as the American portion, bringing back a whole chicken with its head still attached. I ended up with the task of beheading and cleaning the bird… my first experience with boning a chicken. Yet even with our limited ingredient options and lack of experience, our dishes turned out fairly well.

Our Chinese friends taught us how to make potstickers, a dish they told us they always made at family gatherings.

We sat on the floor around a coffee table in a small apartment rolling out circles of dough and learning to properly crimp the Chinese dumplings… Laughing through our language barrier, smiling, and making memories that will last a lifetime.

Easy Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Today’s potstickers are the Chinese dumplings I was taught to make so many years ago, with soft pork and veggie 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!

Of course you could substitute the dough for store-bought wonton wrappers as so many do, but you really do lose something in taste and texture. Real Chinese potstickers are doughy, not like the thin wonton sheets.

If you make rolling and stuffing your dumplings a two-person job (or family affair as the Chinese do) it’s a pretty quick process.

Potsticker Gif

After making the dough and filling, cut the dough into 50-60 equal little pieces. One by one, roll each piece of dough into a ball and then roll out flat on a well floured surface.

Place a teaspoon of pork and veggie filling in the center of the wrapper and then fold up like a taco. Pleat and crimp the edges to seal.

Homemade Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Heat a large skillet with oil and pan fry the dumplings to create a crispy crust before steaming them. Be prepared, the aroma that will waft out of the pan is utterly intoxicating.

Dip them in spicy soy sauce and swoon over your made from scratch Chinese dumpling masterpieces!

Also try this Kung Pao Chicken Recipe.

Amazing Potstickers - Chinese Dumplings #potstickers #dumplings #chinese #appetizer #dimsum

Potstickers Chinese Dumplings

Yield: 50 dumplings

Prep Time:60 minutes

Cook Time:5 minutes

5 / 5 (1 Reviews)
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For the Dough:

  • 4 cups all purpose Gold Medal Flour
  • 1 1/4 cups HOT water

For the Filling:

  • 1 pound ground pork
  • 2 large eggs
  • 1 tablespoon sugar
  • 2 tablespoons fresh grated ginger
  • 2-3 cloves garlic, minced
  • 1/2 cup finely chopped bok choy
  • 1/2 cup finely chopped water chestnuts
  • 1/2 cup finely chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons dijon mustard
  • Salt and pepper

For the 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 chopped scallions
  • Oil and water for cooking


  1. 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.
  2. For the Filling, 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.
  3. Dump the dough out onto a floured work surface. Press out into an even rectangle and cut the dough into 50-60 segments.
  4. One at a time, roll the segments into a ball. Place each ball on a flour surface and roll into a flat thin circle 3-4 inches across. Don’t worry about it being perfectly round, focus on thin! Then place 1 – 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.)
  5. 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.
  6. Serve warm with soy dipping sauce.
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!


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26 comments on “Potsticker Chinese Dumplings

  1. Oh Happy Daneposted March 25, 2015 at 3:49 pm Reply

    They looks soon yummy – and surprisingly easy to make!! Thanks – a must try!

  2. Jacky Barikdarposted September 23, 2014 at 11:15 am Reply

    Hi. These look superb! I was wondering if you could let me know if I would be able to assemble the dumplings ahead of time and freeze them at all before cooking them? Or can I cook them and then freeze and reheat in the oven for a later time? Thanks!

    • Sommerposted September 23, 2014 at 7:02 pm Reply

      Hi Jacky! We have frozen them a few times, uncooked, then saute a little longer than listed. The key is to freeze flat on a wax paper lined baking sheet so they don’t stick together. Happy Cooking!

      • SILVIAposted February 5, 2016 at 7:56 am

        How long do you think I can keep the pot stickers in the freezer?

  3. Ginaposted August 6, 2014 at 1:40 pm Reply

    Silly question: the pork is cooked before mixing it in the bowl and stuffing the potstickers right??

    • Sommerposted August 6, 2014 at 9:57 pm Reply

      Hi Gina, Nope! It cooks through in the pan.

  4. Janetposted June 18, 2014 at 5:16 am Reply

    I think I found today’s lunch. Our family loves Potstickers but they are so expensive at our Chinese takeout. Now we can make our own!

  5. Jessposted February 12, 2014 at 11:46 am Reply

    Oh.My.God. I want these so bad…. thanks for sharing. Can’t wait to try them!

  6. Nutmeg Nannyposted February 4, 2014 at 3:31 pm Reply

    Wow, I can’t wait to try this out :) they look so very tempting.

  7. Laura @ Laura's Culinary Adventuresposted February 4, 2014 at 8:38 am Reply

    I’m so impressed with your folding skills! Looks yummy!

  8. marlaposted February 3, 2014 at 6:18 am Reply

    These are so fun! Would love them of lunch or dinner today!

  9. Shainaposted February 2, 2014 at 11:36 am Reply

    I LOVE that you made your own potsticker dough. I have only done it once, but it is so rewarding, and they are so much more tender that way.

  10. Megan {Country Cleaver}posted January 31, 2014 at 9:15 pm Reply

    One of my favorite appetizers when I go out for Chinese is potstickers!! I never knew they could be so easy!

  11. Miss @ Miss in the Kitchenposted January 31, 2014 at 10:14 pm Reply

    I don’t think I’ve every had potstickers, can you believe it? I need to try these soon!

  12. Gabyposted January 31, 2014 at 10:12 pm Reply

    I could eat these everyday, they are so good!

    Rating: 5
  13. [email protected] Well Floured Kitchenposted January 31, 2014 at 8:45 pm Reply

    Enjoyed your stories of China! We are heading there soon and I can’t wait to try some authentic dumplings. We make potstickers all the time, but with the wonton wrappers. I am really looking forward to trying out your dough. What I find really interesting is how you cut it into rectangles, not cut off balls of dough as I would have suspected. Thanks so much for the recipe!

  14. Courtney @ Neighborfoodposted January 31, 2014 at 12:58 pm Reply

    What a great memory to go along with this recipe. I love potstickers but I’ve never made them myself. Your pics made it sound totally doable! I especially love the one that shows all the steps. Perfect!

  15. Laura (Tutti Dolci)posted January 31, 2014 at 11:52 am Reply

    Love your memories from your trip to China. I love the dumplings and hand pulled noodles I tried when I traveled there – these look perfect!

  16. Heather Christoposted January 31, 2014 at 9:55 am Reply

    I love this post Sommer! Potstickers are a favorite of mine, and believe it or not, I have been to Xinjiang before! My parents live in China part of the year, so I have spent tons of time there- these look very authentic- i LOVE that you made your own dough.

    • Sommerposted January 31, 2014 at 10:06 am Reply

      Heather, that’s so cool! We need to swap stories… and recipes.

  17. Tieghan Gerardposted January 31, 2014 at 8:40 am Reply

    These look so good! The moving image is very cool! I cannot wait to give these a try!

  18. Mariaposted January 31, 2014 at 8:20 am Reply

    I haven’t had potsickers in a long time! That needs to change!

  19. Kevin @ Closet Cookingposted January 31, 2014 at 7:33 am Reply

    Love potstickers and these sound amazing!

  20. Jenny Flakeposted January 31, 2014 at 7:26 am Reply

    How fun are these dumplings!! Need to make some this weekend!!

  21. Taylor @ Food Faith Fitnessposted January 31, 2014 at 7:25 am Reply

    I love that moving image! SO helpful! Potstickers are some of my fav things to get at take-out, but I have always been too scared to try to make them at home. Thanks for this!

  22. Jeanette |Jeanette's Healthy Livingposted January 31, 2014 at 7:04 am Reply

    Love homemade dumplings! We used to sit around the table and make hundreds of these with my mom and grandmother. The only thing is it took just minutes for everyone to devour them. Happy Chinese New Year Sommer!