Easy Potstickers (Better Than Takeout!)
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These easy potstickers start with a handful of simple ingredients – ground pork, cabbage, ginger, garlic and a pack of store-bought wonton wrappers. I love these for game day or potluck parties and I have even made them for a light dinner. They are crispy on the bottom, and steamed to juicy perfection.
The steam-fry technique is what makes these so special. You get that gorgeous nice crust on the bottom, then you add a splash of water and cover the pan so the filling cooks all the way through. It sounds technical but it takes less than 10 minutes per batch.
These homemade potstickers taste just like your favorite restaurant version. Speaking of easy Asian-inspired favorites, my orange chicken is another recipe that delivers big restaurant flavor with simple home kitchen steps.
Why You’ll Love This Recipe
- Crispy golden bottoms with tender steamed tops
- Better than takeout
- Freezer-friendly
- Great for meal prep
- Easy enough for beginners
- Family-friendly dinner or appetizer
- Ready in about 35 minutes
Ingredients for Easy Potstickers
- Ground pork – the star of the filling. Use a standard 80/20 ground pork for the best juicy results.
- Napa cabbage or coleslaw mix – finely shredded. Coleslaw mix is a fantastic easy shortcut and works beautifully here.
- Fresh ginger – grated fresh ginger makes a big flavor difference. I recommend fresh over ground for this one.
- Sesame oil – use toasted sesame oil for the richest, nuttiest flavor.
- Wonton wrappers – look for square wrappers that are about 3 x 3 inches. You will find them in the refrigerated section near the produce or tofu at most grocery stores.
- Soy sauce – low-sodium soy sauce keeps the filling from getting too salty.
Equipment Needed
- Large nonstick skillet with a tight-fitting lid
- Medium mixing bowl
- Small bowl of water for sealing wrappers
Substitutions and Variations
- Ground chicken or ground turkey can be swapped in place of ground pork.
- If you cannot find napa cabbage, regular green cabbage finely shredded works well too.
- Tamari can be used instead of soy sauce for a gluten-free option. Pair with gluten-free wonton wrappers if needed.
- Green onions are listed as optional but I really recommend them. They add a nice fresh flavor to the filling.
- For Vegetable Potstickers – Use cabbage, carrots, mushrooms, and tofu.
How to Make Easy Potstickers
This is an overview of the step-by-step instructions. For the full list of ingredients and amounts, see the recipe card below.
Step 1 – In a medium bowl, combine the ground pork, shredded cabbage, soy sauce, sesame oil, ginger, garlic, green onions, salt, and black pepper. Mix gently until just combined. Do not overmix.
Step 2 – Place one wonton wrapper on a clean surface. Add one heaping teaspoon of filling to the center. Lightly wet the edges of the wrapper with your finger dipped in water.
Step 3 Fold diagonally into a triangle and press the edges firmly to seal. Repeat with all remaining wrappers.
Step 4 Heat a thin layer of neutral oil in a large nonstick skillet over medium heat.
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Step 5 – Arrange the potstickers in a single layer, flat-side down. Cook for 2 to 3 minutes until the bottoms are golden brown. Carefully add a half cup of water to the skillet and immediately cover with the lid. Steam for 5 to 6 minutes until the pork is cooked through to 160 degrees F.
Step 6 – Remove the lid and let the remaining water evaporate, about 1 to 2 minutes. This is what gets those bottoms extra crispy again. Repeat with remaining potstickers. Stir together the dipping sauce ingredients.
Step 7 – Serve the potstickers warm with sauce and garnish with sesame seeds and sliced green onions. These homemade dumplings are one of my easy Asian inspired recipes here at Organized Island.
Tips and Tricks for the Best Potstickers
- Do not overfill the wrappers. One heaping teaspoon is good. Too much filling and they will split when you fold them.
- Keep unused wonton wrappers covered with a slightly damp paper towel while you work. They dry out very quickly and dry edges will not seal properly.
- Make sure the edges are sealed well before the potstickers hit the pan. Press firmly all the way around the triangle, and if you see any gaps, wet and press again.
- Do not move the potstickers while they are getting their golden crust. Let them sit undisturbed for those first 2 to 3 minutes.
- After the water evaporates in that final step, give them an extra minute in the pan. That second crisping is what makes the bottoms absolutely golden and satisfying.
Time Saving Tips ⏰
- Use bagged coleslaw mix instead of chopping cabbage.
- Buy pre-minced garlic and ginger.
- Assemble a double batch and freeze half for another meal.
- Make the filling a day ahead and refrigerate until ready to assemble.
How to Serve Easy Potstickers
There is no shortage of ways to enjoy these! Here are some of my favorites.
- Serve them as an appetizer with the soy dipping sauce on the side.
- Make them a main dish and serve alongside steamed rice and a simple veggie like lemon roasted cauliflower or sheet pan vegetables.
- Add them to a fun dinner board with other dipping sauces like hoisin sauce or peanut sauce.
How to Store Leftover Potstickers
Allow the potstickers to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I recommend using a nonstick skillet with a tiny splash of oil over medium heat. This brings the crispy bottoms back to life. You can also reheat in the air fryer at 375 degrees for about 4 to 5 minutes.
You can also freeze uncooked potstickers. Arrange them on a parchment-lined baking sheet so they are not touching and freeze until solid, about 2 hours. Then transfer to a freezer-safe bag and store for up to 2 months. Cook from frozen, adding a couple extra minutes to the steaming time.
Recipe FAQs
Can I make the filling ahead of time? Yes, you can mix the pork filling and store it in an airtight container in the refrigerator for up to 24 hours before assembling. This actually makes the filling a little more flavorful.
Can I use round dumpling wrappers instead of square wonton wrappers? Absolutely. Round dumpling wrappers work great.
My potstickers are sticking to the pan. What am I doing wrong? Make sure you are using a nonstick skillet and that the oil is heated before you add the potstickers. Also, do not try to move them until that first crust has formed. If they release easily, they are ready to flip.
Can I make these vegetarian? Yes! Swap the pork for finely chopped mushrooms, extra cabbage, shredded carrots, and tofu. Season the same way and they turn out wonderful.
More Asian-Inspired Recipes You’ll Love
Orange Chicken Soy Garlic Chicken Wings Crockpot Sesame Chicken Recipe Korean BBQ Ribs
Easy Potstickers
Equipment
- skillet with lid
Ingredients
- 1 pound ground pork
- 1 cup finely shredded napa cabbage or coleslaw mix
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 2 green onions finely sliced (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 44 square wonton wrappers about 3 x 3 inches
- Neutral oil as needed for cooking
- Water for steaming
- Optional Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Chili crisp or red pepper flakes to taste
Instructions
- In a medium bowl, combine the ground pork, shredded cabbage, soy sauce, sesame oil, ginger, garlic, optional green onions, salt, and black pepper. Mix gently until just combined.
- Place one wonton wrapper on a clean work surface. Add 1 heaping teaspoon of pork filling to the center.
- Lightly wet the edges of the wrapper with water with your index finger. Fold it diagonally into a triangle and press firmly to seal. Repeat with the remaining wrappers and filling.
- Heat a thin layer of neutral oil in a large nonstick skillet over medium heat. Arrange potstickers in a single layer, flat-side down.
- Cook for 2 to 3 minutes, until the bottoms are golden brown.
- Carefully add ½ cup water to the skillet and immediately cover with a lid. Steam for 5 to 6 minutes, until the pork is cooked through and reaches 160°F.
- Remove the lid and cook for 1 to 2 minutes longer, until the remaining water evaporates and the bottoms crisp again.
- Repeat with the remaining potstickers, using fresh oil and ½ cup water for each batch.
- For the dipping sauce, stir together the soy sauce, rice vinegar, sesame oil, and chili crisp or red pepper flakes, if using.
- Garnish with sesame seeds and green onions. Serve the potstickers warm with dipping sauce.
Notes
Nutrition
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