Homemade potstickers are stuffed with pork and cabbage, pan fried in sesame oil, steamed in chicken broth, and paired with an incredible dipping sauce.
I had no idea how much fun it was to make homemade potstickers until I started testing this recipe. I love these little things! There’s something I find very calming about carefully folding each wonton wrapper into its pretty half moon shape.
These homemade potstickers are absolutely delicious. The filling is full of flavor, and little steps like searing the bottom in sesame oil and steaming in chicken broth take it to the next level. They taste wonderful by themselves, but the real winner here is this sticky sauce. It took me three tries to get the right mix of flavor and thickness and I think it’s perfect!
To get started, finely chop your cabbage and place it in a bowl with a 1/2 tsp of salt. Let it sit while you make your sauce. I like to make it before so that it will be room temperature by the time the potstickers are done. To make the sauce, add soy sauce, sesame oil, rice vinegar, brown sugar, fish oil, and chili garlic sauce (I linked some ingredients for visual reference). Bring it to a boil and then kill the heat. Make a cornstarch slurry and add it to the sauce, stirring continuously until it thickens.
Now we can get started on the homemade potstickers! I used round wonton wrappers for this recipe, but if you can’t find them you can use square. There are A LOT of super helpful YouTube videos out there showing multiple ways to fold potstickers. I thought this half moon shape was pretty, but feel free to have fun with it!
Mix all of your potsticker ingredients, including the wilted cabbage, into a large bowl, and mix together. Get your wonton wrappers, a baking sheet, and a bowl of warm water out. Put the wonton wrapper on your hand and, using your fingertip, wet the edge of the wrapper. Place one tbsp of the pork mixture into the center of the wrapper, and fold it over, away from your body, WITHOUT pressing the edges together. Starting at one end, pinch the edges of the wonton wrapper together, and using your thumbs, fold the wrapper over as you press and seal until you’ve reached the other side. It takes pratice! Mine got a lot prettier as I went 😉
Line all your potstickers up on a baking sheet, slightly overlapping each other, until your pork mixture is gone.
Pour some sesame oil in a frying pan over medium high heat, and place about 10 potstickers down. Cook until golden brown on the bottom. Pour chicken broth in the pan, and then cover to steam until broth is gone and the wrapper is slightly translucent. Remove from pan onto a plate and dip in your amazing sauce. You’ll quickly see why homemade potstickers are so much better than store bought!
- FOR THE POTSTICKERS
- 1½ cups finely chopped cabbage
- 1 tsp salt (divided)
- 1 lb ground pork
- 3 stalks green onion
- ½ tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp chili garlic sauce
- ¼ tsp blkack pepper
- 1 tsp very finely minced ginger
- ½ tbsp garlic
- 1 tsp rice vinegar
- 50 round wonton wrappers (if you can't find round you can use square)
- FOR THE SAUCE
- ½ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tbsp fish sauce
- ½ tbsp chili garlic sauce
- 1 tbsp corn starch
- 1 tbsp water
- 1 green onion
- FOR COOKING
- sesame oil
- chicken broth
- Finely chop your cabbage and put it in a bowl with half a tsp of salt (to make it wilt)
- I like to start my sauce next so that it is room temp by the time the potstickers are done! Add your first 6 sauce ingredients (soy sauce through chili garlic sauce) in a saucepan and bring it to a boil.
- As soon as it boils, remove from the heat. Create a slurry by combining corn starch and water in a small bowl and whisking together. Whisk your slurry into the sauce and keep stirring until it thickens.
- Pour into a bowl and add one diced green onion. Cover and set aside for later.
- Now you can start your potstickers. Combine all your potsticker ingredients, including the wilted cabbage and the other ½ tsp of salt into a large bowl.
- Get out a baking sheet, your wonton wrappers, and a small bowl of warm water.
- Place one wrapper in your hand and, using your fingertips, wet the edges of the wrapper.
- Place one tbsp of your pork mixture in the center of the wonton.
- Fold wrapper away from your body WITHOUT sealing it.
- Using your thumbs and working from one side of the wrapper, pinch the wrapper together to seal, folding it in on one side as you work your way to the other side.
- Place potstickers on your baking sheet in lines, slightly overlapping each other.
- To cook, heat about one tbsp of sesame oil in a large frying plan.
- Place about 10 potstickers in the pan and cook until golden brown on the bottom. Add about a third cup of chicken broth to the pan, cover, and steam until broth is gone and the wrapper is slightly translucent.
- Remove from the pan onto a plate and repeat the process until all your potstickers are cooked. Enjoy with your dipping sauce!
- *Please note, number of servings will depend on the size of the wonton you get! I used small, round wontons and made 50.