Potstickers - Chinese Dumplings
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5 from 1 vote

Potstickers Chinese Dumplings

Steaming hot potstickers, soft yet crispy. Homemade from scratch!
Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Course: Appetizer, Snack
Cuisine: Chinese
Servings: 50 dumplings
Calories: 75kcal
Author: Sommer Collier


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:


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:

  • 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.


Serving: 1dumpling | Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 0.7mg