These Pork Pot Stickers are surprisingly easy to make at home and better than takeout! These delicious pot stickers are filled with a juicy, flavourful pork filling and have the classic crispy bottoms a pot sticker needs!
If you love pot stickers as much as I do, you need to be making your own. As with pretty much all dishes out there, nothing beats homemade.
This recipe for pot stickers produces 60 pot stickers. Yup, 60 pot stickers. So for the fraction of the cost of store-bought you can have enough pot stickers your satisfy your craving today and freeze some for future meals as well!
With their juicy, flavourful pork filling and perfectly crisped up bottoms, these dumplings are pretty darn irresistible.
The recipe I am sharing is my go-to Pork Pot Stickers recipe. It’s simple and delicious, using ingredients that I typically have on hand.
The pork filling is infused with flavour from fresh green onion, ginger, and sauces like soy sauce and hoisin. You can add shredded cabbage as well for added flavour or leave it out if its not your thing. That’s the beauty of making your own pot stickers- you can adjust the flavours to suit your own tastes.
While my pork filling is homemade, I do use store-bought wonton wrappers. I have made my own wrappers before but it is time consuming and I opt to keep things as simple and easy as I can in the kitchen, so store-bought is my way to go.
My simplified pork pot stickers are based on my favourite flavours and made as easily as possible for a home cook like me. If you are interested in an authentic pork pot sticker recipe complete with homemade wrappers, I definitely recommend checking out Steamy Kitchen’s Chinese Potsticker Dumplings recipe.
Ingredients in Pork Pot Stickers
- Ground pork
- Cabbage: shredded and optional. You can add it in or leave it out if you are not a fan.
- Onions and Garlic: Green onions and garlic are added to the pork filling.
- Sauces and oil: Soy sauce, Hoisin sauce and Sesame oil are added to the pork filling for flavour.
- Seasoning: ground ginger, salt and pepper. You can use freshly grated ginger as well.
- Wonton wrappers
- Oil: for frying
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Pork Pot Stickers
1. Make your filling: In a large bowl, add pork, green onions, ground ginger, soy sauce, hoisin sauce, sesame oil, salt and pepper. Mix until everything is combined. If adding shredded cabbage, mix it in at this point.
2. Form your pot stickers: Lay out one dumpling wrapper. Fill a small bowl with water and dip your finger in it. Run your wet finger along the edge of the dumpling wrapper. Place a scoop of pork filling into the center of the wrapper.
Fold the wrapper in half to form a half moon shape and press down to seal the edges. You can crimp the edges if you like or leave them as is. Place the dumpling onto a baking sheet, pressing down on the bottom to help it stand up on its own. Repeat with the remaining dumplings.
3. Cook your pot stickers: To cook the pot stickers, you will need to batch cook them. Heat a couple tablespoons of oil in a nonstick frying pan. Place pot stickers in your pan so that they are standing up. Cook for a couple of minutes until a nice brown crust forms on the bottom of the pot stickers.
Make sure you have a lid for your frying pan ready to use. Add 1/3 cup water to the pan and cover immediately with the lid as it will splatter. Leave the lid on and allow to cook for 3-4 minutes or until the water has been absorbed.
Remove the lid and cook for another minute.
Tips for Making Pork Pot Stickers
- Test your filling. Before going ahead and stuffing all of your wrappers, fry up a small portion of the pork filling so that you can taste it. If the flavours are perfect, go ahead and start making your pot stickers. If it needs adjusting, you’ll be glad you tested it now!
- Make sure you have a well-fitting lid handy when you are frying up your dumplings. As soon as you add water to the hot oil in the pan, it will splatter. You need to cover the pan immediately to prevent getting splattered with hot oil. You also want to trap in the steam so that it doesn’t escape.
- Don’t overcrowd your pan. You will want to leave space between your dumplings so don’t overcrowd the pan.
- Have fun making them! I love the process of making pot stickers and it is fun to get the family involved in making them too.
- There is more than one way to fold a pot sticker. I keep my dumplings simple with a simple crimped seal that I know I can handle. That is not the only way to form a pot sticker! Have fun and try different folding methods. Red House Spice has a post showing 10 Ways to Fold Dumplings which looks like fun to try!
- Freeze some dumplings. This recipe makes 60 dumplings which means you can save some for future meals! You can easily freeze dumplings for later use- See my section below for freezing instructions.
Can you freeze Pork Pot Stickers?
Pork pot stickers are great for freezing. To freeze the pot stickers, lay the uncooked pot stickers upright on a parchment lined baking sheet. Then place the tray in the freezer for at least 2 hours or overnight. Once the pot stickers are completely frozen, transfer them to a freezer safe bag or container.
I hope you enjoy this recipe as much as I do!
-Cathy
You may also like:
Asian Sesame Beef Skewers
Shrimp Ramen Stir Fry
Chicken Teriyaki Stir-Fry
Pork Pot Stickers
Ingredients
- 1 lb ground pork
- 1 cup cabbage shredded (optional)
- 3 green onions thinly sliced
- 1 clove garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
- salt and pepper
- 60 wonton wrappers
- oil for frying
- green onion sliced, for garnish
- sesame seeds for garnish
Instructions
- In a large bowl, add pork, green onions, ground ginger, soy sauce, hoisin sauce, sesame oil, salt and pepper. Mix until everything is combined. If adding shredded cabbage, mix it in at this point.
- Lay out one dumpling wrapper. Fill a small bowl with water and dip your finger in it. Run your wet finger along the edge of the dumpling wrapper. Place a scoop of pork filling into the center of the wrapper.
- Fold the wrapper in half to form a half moon shape and press down to seal the edges. You can crimp the edges if you like or leave them as is. Place the dumpling onto a baking sheet, pressing down on the bottom to help it stand up on its own. Repeat with the remaining dumplings.
- To cook the pot stickers, you may need to batch cook them, depending on how many you are making at this time. Heat a couple tablespoons of oil in a nonstick frying pan. Place pot stickers in your pan so that they are standing up. Cook for a couple of minutes until a nice brown crust forms on the bottom of the pot stickers.
- Make sure you have a lid for your frying pan ready to use. Add 1/3 cup water to the pan and cover immediately with the lid as it will splatter. Leave the lid on and allow to cook for 3-4 minutes or until the water has been absorbed.
- Remove the lid and cook for another minute. Remove from the pan.
- Sprinkle pot stickers with green onions and sesame seeds. Serve with soy sauce.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Hi! Love how simple, yet flavorful these will be. At what point do you add the sesame oil? Thanks!
Thank you so much! Oops! It’s added in the first step into the pork mixture. Sorry, I will correct that now!
do you cook the pork before you make them? im making them and the 3 to 4 minutes to cook pork does not see like a likely time limit to cook raw pork and the dough.
You start cooking them for a couple minutes in step 4 too. The dumpling wrappers I get are pretty small so it cooks well for me but I always check with a meat thermometer to be sure. 🙂