I started copying Chinese take-out food over 40 years ago. There's something so satisfying about re-creating these delicious flavors in my own kitchen while having complete control over the ingredients.
These potstickers are a take-off on my super-popular egg rolls. Using egg roll filling makes it easy to create these little dumplings, and the combination of juicy, flavorful filling wrapped in a delicate dough and perfectly cooked with a golden, crispy bottom is simply irresistible!
While they may seem intimidating at first, these Chinese dumplings are surprisingly easy to make at home. I'll show you step by step how to make them, and once you master the technique, you'll never go back to store-bought!
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What are Potstickers?
It's a type of Chinese dumpling cooked with a combination of frying and steaming. It is said that they were invented by mistake when a chef left his pan unattended too long and the dumplings "stuck" to the pan. Turns out that fried dough makes the dumpling mighty tasty! Typically potstickers are filled with a combination of meat and vegetables and are served with a dipping sauce.
Potstickers vs Dumplings - What is the difference?
While all potstickers are dumplings, not all dumplings are potstickers! Dumplings refer to a broad category of food that involve dough, sometimes wrapped around a filling but also just plain dough in some cases. They can be boiled, steamed, fried, or baked, and they're found in cuisines all around the world.
Potstickers, specifically, are the Chinese version of a dumpling. They are traditionally pan-fried on one side to create a crispy, golden bottom and then steamed in the same pan, resulting in a juicy filling and a chewy and crispy dough. The combination of frying and steaming gives potstickers their signature texture, whereas other dumplings may be solely steamed or boiled.
Potsticker Recipe Ingredients
I'm going to keep this simple. The only filling I use for my potstickers is . . . LEFTOVERS. If you have no suitable leftovers and want a recipe, please refer to my Egg Roll recipe or my Vegetarian Egg Roll in a Bowl. I have used leftovers from both those recipes for potstickers with great success. For an all-meat version, I use plain old leftover pork roast. Turns out great. Leftover cooked chicken works, too. The only important step is to mince the cooked filling uniformly into very small pieces. This makes it much easier to form dumplings.
So instead of making the filling, I'm going walk through how to make potstickers with whatever filling you happen to find in your fridge 😀.
How to make Potstickers
Form the Chinese dumplings
If you saw my Egg Rolls post, you will remember that when rolling up an egg roll, you moisten the edge of the dough to make it stick to any other piece of dough it touches. Same holds true for this dough.
To begin, moisten the edge of a round potsticker wrapper. Place about a tablespoon of filling in the middle of the wrapper.
Now, I'm gonna show you two ways to form the dumplings.
The first, and more traditional way is to form Chinese dumplings by "pleating" the edge.
To do this, gather the two sides together and lightly press together just at the top.
Then, put a small fold, or pleat, in the edge closest to you.
Repeat until edges are fully sealed.
Repeat with the rest of the dumplings. I consider this technique a little fussy. It takes time. And if, like me, you're bugged by imperfect looking dumplings (which are almost inevitable) you might want to try the next method.
The second way to form dumplings is a little simpler. It starts the same: moisten the edge of the wrapper and place filling in the center.
Now, fold the wrapper over to make a half moon, flat on the work surface. Use a fork to seal the edges all the way around the dumpling.
Repeat with the rest of the dumplings. As you can probably tell, this technique is much faster and less likely to raise your blood pressure, LOL.
Steam-fry the dumplings
Chinese dumplings are cooked in a unique way, a combination of steaming and frying. First, we fry. Heat a large flat skillet with oil. When the oil is hot, add the dumplings.
For pleated dumplings, I set the bottom edge down first. The fork sealed dumplings only have 2 "sides" so go ahead and place down on one of the (mostly) flat sides.
These cook very quickly, it only takes about 2 minutes to start to brown. Here, too, there are two directions to go.
The first option: Usually, this is when you steam. To do this, add about two tablespoons of water to the pan and cover immediately. Steam the dumplings for 1-2 minutes, then remove the cover and cook until the water fully evaporates. Remove dumplings from pan.
The second option: In this house we like our dumplings extra-crispy LOL. It's probably less authentic but it is utterly delicious. So before steaming, I brown a second side of the dumplings.
This is actually where the pleated dumplings are easier, because I can just tip them over. The fork sealed dumplings need to be turned. It's a minor difference, but it's noticeable when trying to quickly turn a bunch of little dumplings in a pan.
Once that second side is brown (again, only a minute or two) steam the dumplings 1-2 minutes, then remove the cover and cook until the water is fully evaporated. Remove dumplings from pan.
What to serve with Potstickers
Potstickers need dipping sauce! Usually, this is a combination of soy sauce and sesame oil. But what we simply love is duck sauce, found on most grocery shelves. It's the same sweet sauce that goes so well with egg rolls. So good!
The combination of an extra-crispy dough and the sweet duck sauce made these irresistible. They are like little pillows of dough stuffed with yummy filling!
My guy tends to be less enthusiastic than I for Chinese takeout. But these? He DEVOURED the potstickers.
Tofu or pork, he didn't care. He inhaled every. single. one.
Give these potstickers a try - they are fun to make AND eat.
How to store Chinese Fried Dumplings
You can either store these cooked or uncooked.
If uncooked, freeze them by placing on a baking sheet in a single layer, not touching. Once frozen you can transfer them to a zip-top bag or airtight container and store in the freezer for up to 3 months. To cook from frozen, simply add a couple minutes to the steaming time.
If cooked, place the potstickers in an airtight container and refrigerate for up to 3 days.
Got leftover wrappers? You can use them to make some kreplach, another fun dumpling variation!
How to reheat Potstickers
To reheat potstickers, using a skillet will give you the best crisp texture. You can also reheat in the oven at 350°F for 10 minutes.
Potsticker Recipe FAQs
American-style dumplings are made of dough that is dropped into a stew and boiled. These dumplings will typically float when cooked.
By comparison, Potstickers are fried and steamed, not submerged in liquid. They would not be expected to float when cooked.
The frying is the most important step to ensure crispy potstickers. That's why I fry 2 sides instead of the traditional one side. We LOVE the crispy edges!
📖 Recipe
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Fried Dumplings (Chinese Potsticker Recipe)
Equipment
- Large flat covered skillet for frying
Ingredients
- 2 cups cooked filling of choice
- Potsticker wrappers
- 2-3 TB oil peanut or canola
- Water - for wrapping and steaming
Instructions
- With each wrapper, moisten all edges with water. Place one tablespoon filling in the center and seal edges. Repeat until all dumplings are formed.Potsticker wrappers, 2 cups cooked filling of choice
- Heat 2-3 tablespoons of oil (medium-high) in a large flat skillet. Place dumplings in the hot oil and fry for 1-2 minutes until the edges start to brown.2-3 TB oil
- Optional: For extra-crispy dumplings, turn each one and fry a second side for a minute before proceeding to the next step.
- Add 2 tablespoons water to the pan and cover immediately. Steam dumplings for 2 minutes, then remove cover. When all liquid has evaporated from the pan, turn off heat and remove dumplings.Water - for wrapping and steaming
- Serve with dipping sauce of choice.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Emily Flint
WE loved making these! Thanks for the tips and pictures.
Sula
Thank you for the kind review - and I'm glad you loved them. They are just so fun!
Big Trouble
SULA!!! These turned out BEAUTIFULLY!!! OMG, nice job! I wish they were in front of me right now! Thanks for the directions on these. They don't seem that difficult. Glad to hear the Carnivore enjoyed them (he's a spoiled baby!) 🙂 Thanks again for this delicious recipe!
Sula
They are wonderful!