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Chinese Dumplings aka Potstickers

"One of your favorite take out foods, Chinese Dumplings (also commonly known as potstickers), are easy to make and taste much better when you make them homemade!"

Chinese Dumplings aka Potstickers

Servings: 36 - 2 dumplings

Prep Time: 35 Minutes

Cook Time: 15 minutes



1 pound lean ground pork or ground chicken

4 large cabbage leaves or pre shredded, minced

6 stalks green onions, minced

7 shiitake mushrooms, minced (if dried – rehydrated and rinsed carefully)

1/2 cup bamboo shoots, minced

2 garlic cloves, minced

3 tablespoons minced fresh ginger

3 tablespoons soy sauce

2 tablespoons corn starch

1 tablespoon sesame oil

2 teaspoons sriracha, optional if you like spicy


36 won ton wrappers

2 tablespoons vegetable oil

water, as needed

soy sauce, for serving

green onions, optional garnish

Potsticker Sauce:

4 tablespoons low sodium soy sauce

1 1/2 tablespoons rice vinegar

1 1/2 tablespoons rice wine

1 teaspoon chili oil or chili sauce/paste, to taste (optional)


Potsticker Sauce:

Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week. 


In a large bowl, combine all filling ingredients until well combined.

Assemble Dumplings:

You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.

Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.

Fold the wrapper over the filling to create a half-moon shape, pinching the edges and over lapping each pinch over the next to seal. 

Once you have filled the dumplings you can freeze them or eat them fresh.

Freeze Dumplings:

Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.

Then place in a ziplock baggie, where they can be frozen for up to 3 months.

Pan Fry (Pot Stickers):

Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil or sesame oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.

Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.

Let the dumplings cook for another 2 minutes then remove from heat and serve with pot sticker sauce and thinly sliced green onions.

Steamed Dumplings:

Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.

These dumplings pairs great with my Chinese Sticky Chicken Wings and Chow Mein!


Calories: 56 / Carbohydrates: 6g / Protein: 4g / Fat: 2g / Polyunsaturated Fat: 1g / Cholesterol: 8mg / Sodium: 162mg

"WOW!!!! Absolutely delicious! Made this and my husband and I are so in love with this dumpling recipe!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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