Making pot stickers from scratch is definitely a weekend project, not a quick weeknight dinner fix. It takes a bit of time to get into the rhythm of rolling the dough and pleating the edges, but the difference in texture between homemade wrappers and the store-bought square skins is massive. The homemade dough is chewier and holds up better to the aggressive “fry-steam-fry” cooking method.
I always end up with a few ugly dumplings at the start of the batch while I’m remembering how to fold them properly—don’t worry, they taste exactly the same as the pretty ones. The filling here is a classic pork and cabbage mix, but the real secret is the cooking technique. You want that distinct contrast between the soft, steamed top and the shatteringly crisp bottom.
Ingredients
The Dough
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup boiling water (approximate, adjust as needed)
The Filling
- 1/2 pound ground pork (fattier blends work best)
- 1 cup Napa cabbage, very finely minced
- 2 tablespoons green onions, minced
- 1 teaspoon fresh ginger, grated or minced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Pinch of cayenne pepper (optional)
For Cooking & Serving
- 2 tablespoons vegetable oil (or canola oil)
- 1/2 cup water (for steaming)
- Dipping sauce: Equal parts soy sauce and rice vinegar
Instructions
- Make the dough: Combine the flour and salt in a bowl. Pour in the boiling water slowly while stirring with a wooden spoon. Once it’s cool enough to handle, knead it on a counter for about 3-5 minutes until smooth. Wrap it in plastic and let it rest for 30 minutes. This rest is crucial; if you skip it, the dough will snap back like a rubber band when you try to roll it.
- Mix the filling: While the dough rests, combine the pork, cabbage, aromatics, and seasonings in a bowl. I like to use my hands to mix this until it feels slightly sticky and cohesive. Pop it in the fridge until you are ready to fill.
- Roll the wrappers: Cut the dough ball into four equal pieces. Roll each piece into a log, then cut that log into 6 small nuggets. Roll each nugget into a thin circle, trying to keep the edges slightly thinner than the center.
- Fill and fold: Place a small spoonful of filling in the center. Wet the edge of the wrapper with a little water. Fold the dough over the filling and pinch the edges shut—you can do fancy pleats if you know how, or just seal it tight. Give the dumpling a little tap on the counter to flatten the bottom so it stands up.
- The Fry-Steam-Fry: Heat the oil in a skillet over medium-high. Arrange the dumplings in the pan. Fry them for 2-3 minutes until the bottoms are golden.
- Steam: Stand back (oil might splatter) and pour in the water. Immediately cover the pan with a tight lid. Let them steam for 3 minutes.
- Finish: Remove the lid. Let the water evaporate completely. Let them fry for one more minute to re-crisp the bottoms. Serve hot with the vinegar-soy sauce.
Why You’ll Love This Recipe
- Texture Contrast: The bottoms get incredibly crunchy while the tops stay soft and chewy.
- Customizable Filling: Once you get the technique down, you can swap the pork for chicken or just do veggies.
- Freezer Friendly: You can make a huge batch and freeze them raw. They cook perfectly straight from the freezer.
Chef’s Tips for Perfection
- Dry Cabbage: If your cabbage is very wet, sprinkle some salt on it and let it sit for 10 minutes, then squeeze the water out before adding to the pork. This prevents a soggy filling.
- Don’t Crowd the Pan: Give the dumplings a little space so the heat circulates evenly. Cook in two batches if necessary.
- The Skillet Matters: A non-stick skillet or a well-seasoned cast iron pan is your best friend here. If the dough sticks, you lose the best part (the crispy bottom).
Storage and Reheating
Leftovers can be stored in the fridge for up to 4 days. The best way to reheat them is actually not the microwave (which makes them rubbery), but to throw them back in a pan with a tiny bit of oil to crisp the bottoms up again. If you are freezing a raw batch, freeze them on a baking sheet first so they don’t stick together, then transfer to a bag.
Nutritional Notes
These are moderately calorie-dense due to the flour wrapper and pork fat. A serving of about 6 dumplings usually lands around 320 calories, depending on how much oil is absorbed during frying.
