Potstickers (鍋貼)

Learn how to make these classic, tasty Chinese dumplings right at home!

flodesk gif
Prep Time
40 min
Total Time
70 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

The legend of potstickers!

The word "potsticker" comes from the Chinese word "wotip (鍋貼)", which literally means "pot stick". Generally, wotip refers to pan fried dumplings, and this is just one of the thousands of varieties of dumplings found in cuisines all across the world. Even just in Chinese cuisine, you'll find dumplings with savory or sweet fillings, prepared in all sorts of methods like baking, frying, or steaming.

No one agrees on the exact origin of Chinese potstickers, but by one account, these came about when a chef of the Imperial Court accidentally left dumplings cooking in a wok, burning the bottom and claiming them as his own special creation.

Nowadays, potstickers are enjoyed everywhere, on purpose, for their crispy skin and scrumptious fillings served with a perfectly paired dipping sauce.

Thank you, Kikkoman!

This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Potstickers!

  • Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
  • Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
  • Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
  • The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week

You can learn more about Kikkoman and follow them on social media here:

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 lb chicken (

    here, my dad is using a 50/50 ratio of thigh and breast

    )
  • 4 stalk celery
  • 1 lb cabbage
  • 1 oz ginger

Marinade Ingredients

  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tbsp fish sauce
  • 1 tsp white pepper
  • 1 tbsp chicken bouillon powder
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp Kikkoman® Sesame Oil (

    Amazon​

    )
  • 2 tbsp oil

Wrapping

  • 1 pack potsticker wrappers
  • 1 small bowl water

Sauce

  • 1 tbsp white vinegar
  • 1 tsp chili oil
  • 0.50 tsp sugar

On choosing wrappers

Cantonese folks call potstickers "wotip (鍋貼)" but Northern Chinese folks call them "seoi gaau (水餃)". Both potsticker wrappers share the same ingredients and methods of preparation.

The main difference is its thickness. Wotip (鍋貼) wrappers are thicker than seoi gaau (水餃) wrappers. So, if you prefer to boil your dumplings, use seoi gaau (水餃) wrappers. If you plan to pan-fry, choose wotip (鍋貼) wrappers.

Another note you should consider is that there is an "inside" and an "outside" to the potsticker wrappers. The side that's dusted with flour is the outside of the potsticker, the side that is not floured is the inside and should be the side that you put your stuffing into. Folding on the wrong side will make it hard for you to seal the potsticker because the flour prevents sticking.

Step 1: Prepare the ingredients

First, we'll cut the chicken.

Partially freeze the chicken (1 lb) to have an easier time cutting the chicken into very thin slices. Overlay the slices and cut them into thin strips. Rotate the strips 90 degrees and mince the chicken into small bits. Set aside in a large bowl.

Make marinade

In a small bowl, mix oyster sauce (1 tbsp), light soy sauce (1 tbsp), fish sauce (1 tbsp), white pepper (1 tsp), chicken bouillon powder (1 tbsp), sugar (1 tsp), salt (1 tsp), cornstarch (3 tbsp), and water (2 tbsp).

Once fully combined, add to the chicken and knead until the chicken is fully coated.

Prepare vegetables

Mince celery (4 stalk) and cabbage (1 lb) and place into a medium-size bowl.

For one minute, blanche the celery and cabbage with boiling water to remove grassy taste, drain, squeeze out excess water. Doing this will ensure that the filling won't be too wet. This will make wrapping the potstickers easier.

Cut ginger (1 oz) just like the chicken. Slice the ginger thinly, overlay each slice and cut into thin strips, then rotate 90 degrees to mince.

Step 2: Mix filling

Mix ginger, vegetables and meat together, including sesame oil. (1 tbsp)

Make sure to check the filling's consistency and that it is not too wet. If it is, see if you can pour out the liquid, if not you can add more cornstarch or pop the filling in the fridge to firm it up for handling.

Step 3: Wrap potstickers

Set up your wrapping station by having water (1 small bowl) within reach, the bowl with filling, a designated place for the wrapper (1 pack), and a tray to place wrapped potstickers.

Place the wrapper in your non-dominant hand un-floured side up. Add 2 tsp of filling to the center of the wrapper. Brush water along the edge of the wrapper.

Hold the unwrapped dumpling in your non-dominant hand, cupping it to a half-moon fold. Start on one side of the opening and fold small amounts of dough on top of one another making a pleat. Make five pleats with equal distance to each other-creating a semblance of ruffles or a paper fan.

You can choose any folding style. The most important thing to do is have it fully sealed so the filling can't burst out. Note that the more filling you put in the harder it is to fold. If you are unfamiliar with wrapping potstickers, you can use less filling to help you handle the wrapper easily.

Step 4: Cook potstickers

Add oil (2 tbsp) and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.

Turn on medium-high heat, pour water (use enough water to go halfway up the potstickers) into the pan, place the lid on.

Cook for roughly 3-4 minutes, until the water starts to boil. Turn the heat low and continue to cook until the water is almost fully evaporated.

Remove lid, shift potstickers around to prevent sticking, add more oil (2 tbsp).

Place the lid back on for another 30 seconds or until the oil is absorbed and the potstickers get crispy.

You'll know when they're done when you pick them up and look underneath them. If they're golden brown, that means they're nice and fragrant.

Flip the potstickers over and cook for an additional minute.

Remove lid, turn off the heat.

Step 5: Mix dipping sauce

In a small bowl, mix vinegar (1 tbsp), chili oil (1 tsp), and sugar (0.50 tsp).

Step 6: Taste test & plate

Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

FAQ

What are potstickers? Are they dumplings?

  • Potstickers are fully enclosed dumplings with a relatively thick wrapper, typically pan-fried for a perfectly crispy bottom! It's that thick wrapper that sets it apart from other types of dumplings like wontons (also check out wonton noodle soup), because the thinner wrapper on boiled and steamed dumplings typically aren't sturdy enough to withstand pan-frying.

What is the best wrapper for potstickers?

  • For potstickers, we want a thick wrapper to stand up to pan-frying. Make sure you buy wrappers that say Potsticker Skins/Wrappers or 鍋貼皮. Our family buys the brand "New Hong Kong Noodle", but most brands that you find at your local Asian grocery will work great.
  • When you start using the wrappers, fold them with the floured side out.
  • If you use thinner, more delicate dumpling wrappers, they're more liable to stick to the pan or fall apart when you pan fry them. But if you plan to boil them in water, serve them in soup, or steam them, those delicate wrappers will work just fine, too!

How do you keep the potsticker filling juicy?

  • You'll notice that our marinade contains water! We trust that the vegetables contain water, so we add water to help the meat stay tender and juicy. Also, we have cornstarch in the meat marinade, but it's just the right amount. More cornstarch will absorb more moisture and make the filling dense and dry.

Can you make potstickers with vegetarian filling?

  • Sure! Besides the green cabbage and celery in our original recipe, other great vegetarian options include chives, mushrooms, and corn.
  • If it's leafy or grassy, you may want to blanch and squeeze out the water before incorporating it into your filling mixture, like we do with the green cabbage and celery.

How do you cook potstickers?

  • Look to the recipe instructions for specific timing and heat settings, but in general, the potstickers go into a pan with both oil and a bit of water, and then they cook, covered, on medium heat until the water is mostly cooked off. Then we give them a nudge and cook with the lid off for a few minutes, add a bit more oil and cover again to let the potstickers absorb the oil. We flip the potstickers to give another side a chance to get crispy, cook for another minute, and then plate!

How do you freeze potstickers, and how do you cook frozen potstickers?

  • You can freeze your dumplings on a plastic-lined sheet pan or cookie sheet, just until they harden. Then put the frozen, firmed-up dumplings into a sealable bag.
  • If you put them straight in a bag after wrapping them, they'll all stick together into one massive potsticker monster. Delightful, but difficult to cook and to eat.
  • If you just keep them on the sheet pan and don't manage to bag them up, they'll dry out, get freezer burned, and even start absorbing odors. Even a produce bag, tied with a simple knot, will do the trick.
  • For cooking frozen potstickers, you can choose to cook them directly, or thaw them first. You'll want to boil the potstickers first, scoop them out when they start to float, and then pan-fry them. If you have the foresight to thaw them first, you'll save a bit on cooking time as you'll be able to skip the first boil.

What sauce do you serve potstickers with?

  • We love to dip our potstickers in a mix of vinegar, chili oil, and sugar. The tanginess of the vinegar and the heat from the chili oil really help cut the grease from the freshly pan-fried dumplings, while the sugar makes sure it's not too intense.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/potstickers
Potstickers (鍋貼)
Learn how to make these classic, tasty Chinese dumplings right at home!
  • Prep Time: 40 min
  • Total Time: 70 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 lb chicken (

    here, my dad is using a 50/50 ratio of thigh and breast

    )
  • 4 stalk celery
  • 1 lb cabbage
  • 1 oz ginger

Marinade Ingredients

  • 1 tbsp Kikkoman® Oyster Sauce (

    Amazon​

    )
  • 1 tbsp Kikkoman® Soy Sauce (

    Amazon​

    )
  • 1 tbsp fish sauce
  • 1 tsp white pepper
  • 1 tbsp chicken bouillon powder
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp Kikkoman® Sesame Oil (

    Amazon​

    )
  • 2 tbsp oil

Wrapping

  • 1 pack potsticker wrappers
  • 1 small bowl water

Sauce

  • 1 tbsp white vinegar
  • 1 tsp chili oil
  • 0.50 tsp sugar

Step 1 - Prepare the ingredients

↑ Jump to details

Cut chicken

Partially freeze the chicken (1 lb) to have an easier time cutting the chicken into very thin slices. Overlay the slices and cut them into thin strips. Rotate the strips 90 degrees and mince the chicken into small bits. Set aside in a large bowl.

Make marinade

In a small bowl, mix oyster sauce (1 tbsp), light soy sauce (1 tbsp), fish sauce (1 tbsp), white pepper (1 tsp), chicken bouillon powder (1 tbsp), sugar (1 tsp), salt (1 tsp), cornstarch (3 tbsp), and water (2 tbsp).

Once fully combined, add to the chicken and knead until the chicken is fully coated.

Prepare vegetables

Mince celery (4 stalk) and cabbage (1 lb) and place into a medium-size bowl.

For one minute, blanch the celery and cabbage with boiling water to remove grassy taste, drain, squeeze out excess water. Doing this will ensure that the filling won't be too wet.

Cut ginger (1 oz) just like the chicken. Slice the ginger thinly, overlay each slice and cut into thin strips, then rotate 90 degrees to mince.

Step 2 - Mix filling

↑ Jump to details

Mix ginger, vegetables and meat together, including sesame oil. (1 tbsp)

Step 3 - Wrap potstickers

↑ Jump to details

Set up your wrapping station by having water (1 small bowl) within reach, the bowl with filling, a designated place for the wrapper (1 pack), and a tray to place wrapped potstickers.

Place the wrapper in your non-dominant hand un-floured side up. Add 2 tsp of filling to the center of the wrapper. Brush water along the edge of the wrapper.

Hold the unwrapped dumpling in your non-dominant hand, cupping it to a half-moon fold. Start on one side of the opening and fold small amounts of dough on top of one another making a pleat. Make five pleats with equal distance to each other-creating a semblance of ruffles or a paper fan.

Step 4 - Cook potstickers

↑ Jump to details

Add oil (2 tbsp) and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.

Turn on medium-high heat, pour water (use enough water to go halfway up the potstickers) into the pan, place the lid on.

Cook for roughly 3-4 minutes, until the water starts to boil. Turn the heat low and continue to cook until the water is almost fully evaporated.

Remove lid, shift potstickers around to prevent sticking, add more oil (2 tbsp).

Place the lid back on for another 30 seconds or until the oil is absorbed and the potstickers get crispy.

You'll know when they're done when you pick them up and look underneath them. If they're golden brown, that means they're nice and fragrant.

Flip the potstickers over and cook for an additional minute.

Remove lid, turn off the heat.

Step 5 - Mix dipping sauce

↑ Jump to details

In a small bowl, mix vinegar (1 tbsp), chili oil (1 tsp), and sugar (0.50 tsp).

Step 6 - Taste test & plate

↑ Jump to details

Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

Step 7 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 8 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.