Ground pork, napa cabbage, fresh ginger, scallions, soy sauce, and homemade dough come together in these crisp and juicy pork potstickers.

Let me just start by saying—I was not in a calm mental state when I first decided to make pork potstickers from scratch. It was one of those “I’ve had enough of this week and need to smash something with my hands” kind of Fridays. And sure, I could’ve gone with stress baking like a normal person, but instead I found myself elbows-deep in flour, pork, and emotional damage, determined to make dumplings.

Why potstickers? I wish I had a poetic answer. Maybe something about how they reminded me of my grandma’s kitchen. But no. It was because I saw a photo on Instagram of someone’s perfect dumplings and thought, I could do that… probably. Spoiler: I could not. Not at first, anyway.

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The first few looked like sad paper boats. One even opened up in the pan and spilled pork like it gave up on life. But they tasted amazing. Crispy bottoms, soft tops, juicy gingery pork in the middle. And after that first messy, clumsy attempt? I was hooked.

Now I make these pork potstickers when I need to slow down, get out of my own head, or impress guests who think I’ve got my life together (spoiler: I don’t). And weirdly enough, folding dumplings has become kind of therapeutic. The kitchen gets quiet, my hands stay busy, and by the end? I’ve got something warm, crispy, and deeply satisfying. Also, dumplings are a great excuse to use dipping sauce like it’s soup. Just saying.

Why You’ll Love This Pork Potstickers Recipe?

You ever bite into something and it’s like your whole brain goes yessss? That’s what these potstickers do for me. They’ve got that perfect mix of textures—crispy, chewy, juicy. The pork filling is simple but packed with flavor. The cabbage keeps it all from drying out. And the homemade dough, while a little high-maintenance at first, tastes so much better than store-bought wrappers it’s honestly unfair.

Also, there’s something low-key magical about cooking these. They sizzle in the pan, steam under the lid, then crisp up again at the end like a grand finale. It’s dinner and a show. Do they take a little more effort? Sure. But they’re also way easier than most people think. And hey, if mine look a little weird or rustic? That’s half the charm.

Ingredient Notes:

I’m not here to sell you weird ingredients. If you’ve got a decent pantry and a grocery store nearby, you’re in good shape. Let me walk you through the goods:

• Napa Cabbage – You salt it, let it sweat, and squeeze it like your life depends on it. Sounds dramatic, but it keeps the filling from going soggy.

• Ground Pork – Don’t go super lean here. Fat equals juicy, and dry dumplings are just sad.

• Fresh Ginger – I know it’s tempting to use the jar stuff. Don’t. Grate fresh. It hits different.

• Scallions – They add that subtle oniony zip and make it look like you know what you’re doing.

• Soy Sauce + Dry Sherry – The salt and the depth. You can skip the sherry, but it gives a roundness you’ll miss once you’ve tried it.

• Sugar + Salt – Just a touch of both. Pork loves balance.

• Flour + Water + Salt – Yep, just those three for the wrappers. The magic is in the kneading.

• Sesame Oil – Toasted, please. The flavor and that nutty smell while it cooks? Ugh, so good.

How To Make Pork Potstickers?

Step 1: Deal with the Cabbage
Chop it fine and toss it with a tablespoon of kosher salt. Let it sit for 30 minutes like it’s in timeout. Then rinse it off and squeeze it really well. Like, you might question your life choices kind of squeezing. Set it aside.

Step 2: Mix the Filling
In a big bowl, combine the squeezed cabbage with the ground pork, ginger, scallions, soy sauce, sherry, sugar, and a bit more salt. Use your hands. Get in there. It should feel sticky. Scoop out little 2-teaspoon balls and line them up on a tray. Cover and chill for at least 30 minutes—longer if you’ve got time. It firms up and is so much easier to wrap.

Step 3: Make the Dough
Mix flour, salt, and water in a bowl with a fork until it turns into a messy clump. Then knead it until it comes together into a smooth, elastic ball. Divide into three smaller balls. Cover them with plastic wrap and let them nap for 30 minutes. You can too, honestly.

Step 4: Roll It Out
Take one dough ball and roll it on a floured surface until it’s about ⅛ inch thick. Use a 3½ inch cutter (or a wine glass, don’t pretend you don’t have one nearby) to cut out circles. Keep them covered as you go so they don’t dry out.

Step 5: Time to Fill and Fold
Put a pork ball in the center of each dough round. To do the triangle fold: lightly pinch the edges into thirds (like the 12, 4, and 8 o’clock positions), then pull the sides together to make a cute little three-sided dumpling. Press the seams tight. If they look weird, congrats, they’re homemade.

Step 6: Cook Like a Pro (Or Try To)
Heat up a tablespoon of sesame oil in a skillet. Add half the dumplings in a single layer and let them sizzle until the bottoms are golden—about 3 minutes. Then pour in ¼ cup water (watch the steam!), cover the pan, and steam them for 6 minutes. Uncover, crank the heat, and let them crisp up again. Repeat with the other batch.

Step 7: Eat the Heck Out of Them
Serve hot. Dunk in soy sauce, vinegar, chili oil, or whatever sauce you love. Or just eat them plain standing over the stove. That’s how half of mine usually go.

Storage Options:

Store leftovers in the fridge for up to 3 days. Reheat in a pan with a splash of water so they steam back to life. Or throw them in the air fryer. Honestly, you can’t go wrong.

Wanna freeze them? Do it before cooking. Lay them out on a tray, freeze solid, then toss them in a freezer bag. You can cook them straight from frozen—just steam a bit longer.

Variations and Substitutions:

• Out of sherry? Use rice vinegar or white wine. It’s flexible.

• No napa cabbage? Regular green cabbage works, just chop it super fine.

• Vegetarian version? Try mushrooms and crumbled tofu. It’s oddly delicious.

• Short on time? Store-bought dumpling wrappers are your friend.

• Love spice? Add chili flakes or a spoonful of sambal to the filling.

What to Serve with Pork Potstickers?

• Dipping sauce bar – Let people mix soy sauce, vinegar, sesame oil, hoisin… go wild.

• Quick fried rice – For when you want to bulk things up.

• Cucumber salad – Crunchy, cool, and balances the heat.

• Miso soup or broth – Makes it feel like takeout at home.

• Sake or tea – Depends on your vibe.

Frequently Asked Questions:

Can I freeze pork potstickers?
Yes! Freeze them raw. Then cook straight from frozen. It’s dumpling magic.

Do I have to make the dough myself?
Nope. I mean, try it once—it’s fun. But no shame in the store-bought game.

Can I use chicken instead of pork?
Absolutely. It’s lighter, just watch the seasoning so it doesn’t go bland.

So… are you in? I really hope you try these pork potstickers. They’re comforting, kinda messy, and ridiculously satisfying. Even when they don’t look perfect, they still taste like a win. And if you end up folding one that looks like a tiny jellyfish or mini hat? Please send me a photo. I live for that stuff.

Let me know how your potsticker adventure goes—can’t wait to hear about it.

Keep the Flavor Coming – Try These:

Delicious Chicken and Garlic Parmesan Rice Recipe

Crockpot BBQ Chicken Wings (3 Ingredients)

Rich and Creamy Corn Casserole with Cream Cheese

Pork Potstickers

These pork potstickers are filled with seasoned ground pork, cabbage, ginger, and scallions, wrapped in homemade dough, then pan-fried and steamed to crispy perfection.

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Servings

Ingredients

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For the Filling:

• 8 ounces napa cabbage finely shredded (approximately 3 cups)
• 1 tablespoon kosher salt for wilting cabbage
• 8 ounces ground pork
• 2 tablespoons fresh ginger minced
• 1 scallion thinly sliced
• 2 teaspoons soy sauce
• 2 teaspoons dry sherry
• 1 teaspoon kosher salt
• ½ teaspoon granulated sugar

For the Dough:

• 3 cups all-purpose flour
• ¾ cup water
• ½ teaspoon table salt

For Cooking:

• 2 tablespoons sesame oil divided
• ½ cup water divided

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Instructions

 

Prepare the Cabbage:

1. In a medium bowl, combine shredded cabbage with 1 tablespoon kosher salt. Allow it to sit for 30 minutes. Rinse thoroughly under cold water, then squeeze out as much moisture as possible using clean hands or a cheesecloth. Set aside.

Make the Filling:

1. In a large bowl, combine the drained cabbage with ground pork, ginger, scallion, soy sauce, dry sherry, 1 teaspoon kosher salt, and sugar. Mix until all ingredients are fully incorporated. Form the mixture into small 2-teaspoon portions and place on a baking sheet. Cover and refrigerate for at least 30 minutes to allow the filling to firm.

Prepare the Dough:

1. In a medium mixing bowl, combine flour, ¾ cup water, and ½ teaspoon salt. Stir with a fork until a shaggy dough forms. Transfer the dough to a clean surface and knead until smooth and elastic, about 7 minutes. Divide into three equal portions, cover with plastic wrap, and allow to rest for 30 minutes.

Roll and Cut the Dough:

1. On a lightly floured surface, roll one portion of dough into a thin sheet, approximately ⅛ inch thick. Using a 3½-inch round cutter, cut the dough into 8 to 10 circles. Keep the dough rounds covered with plastic wrap to prevent drying. Repeat the process with remaining dough.

Assemble the Potstickers:

1. Place one portion of pork filling in the center of each dough round. To form a triangle fold: lightly pinch the dough at three equidistant points around the edge (12 o’clock, 4 o’clock, and 8 o’clock positions), then bring the sides together to form a three-cornered shape. Press the edges together firmly to seal. Place finished potstickers on a floured baking sheet.

Cook the Potstickers:

1. Heat 1 tablespoon sesame oil in a sauté pan over high heat. Arrange half the potstickers in the pan, ensuring they do not touch. Reduce heat to medium and cook for 3 minutes, or until the bottoms are golden brown. Carefully add ¼ cup water, cover, and steam for 6 minutes. Uncover, raise the heat to medium-high, and continue cooking for another 2 to 3 minutes to crisp the bottoms. Repeat the process with the remaining oil and potstickers.

Serve:

1. Serve the potstickers warm with your preferred dipping sauce.

Notes

To prepare this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free flour blend suitable for dumplings. Ensure the soy sauce is labeled gluten-free or replace it with tamari. Verify that all other ingredients (including dry sherry and sesame oil) are certified gluten-free to prevent cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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