The Ultimate Guide to Making Potstickers From Scratch

There is something deeply satisfying about a perfectly made dumpling. And when it comes to the crispy, chewy, savory goodness of a potsticker (or Guotie), the satisfaction is multiplied tenfold. They are the quintessential Chinese snack—golden-brown on the bottom, tender on the top, and bursting with a flavorful filling.

While picking up a bag of frozen dumplings is certainly convenient, I promise you, making them from scratch is an entirely different, and far more rewarding, experience. It’s a therapeutic process that connects you to the food and results in a potsticker that tastes infinitely fresher and more authentic than anything you can buy ready-made.

Why Go Homemade?

When you make potstickers from scratch, you have complete control over every element:

• The Filling: You can customize the ratio of pork, shrimp, cabbage, and aromatics like ginger, scallions, and garlic. The filling is the heart of the dumpling, and fresh ingredients make all the difference.
• The Wrapper: Making your own wrappers might sound intimidating, but it’s simpler than you think! The texture is superior—chewy, pliant, and perfectly thin enough to steam without tearing, yet thick enough to get that wonderful golden crust.
• The Crust: The defining feature of a potsticker is that crispy, pan-fried base. Achieving that perfect, lacy crust comes down to a simple, three-step cooking technique: pan-fry, steam, and finish with a sear.

The Art of the Fold

One of the most enjoyable parts of making potstickers is the assembly. It’s a wonderful activity to do with family or friends! The traditional crescent shape with its pinched pleats isn’t just for looks—it creates pockets that hold in the flavorful juices as they cook.

Don’t worry about making every single one perfect. As long as the edges are sealed, those juices are staying locked inside, guaranteeing a juicy, savory bite.

Your Visual Guide

I’ve broken down every step of the process—from making the dough and perfecting the filling to the all-important pan-fry technique—in my latest video. If you prefer to watch the action, pause and rewind as you cook, or simply need a visual guide for that folding technique, be sure to check out the full tutorial!

Watch the full Potsticker From Scratch tutorial here: https://www.youtube.com/watch?v=ut81mfsS-O0

So, roll up your sleeves, grab your rolling pin, and let’s get folding. Your perfect batch of homemade potstickers awaits! Happy cooking!

Potstickers

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Cuisine Asian

Ingredients

  

Filling:

• 1 lbs chicken or pork meat. Whatever is on sale brown meat or something with a little fat is preferable.
• 2 stalks celery
• 3 to 5 green onions
• 1/8 th to 1/4 green cabbage depending on head size
• a thumb sized piece of ginger
• a hot pepper if you want some heat optional

Marinade:

• 1 tbs Oyster Sauce or Hoisin Sauce
• 1-2 tbs Soy Sauce reduce the salt below if using more soy sauce or use low sodium soy sauce
• 1 tsp fish sauce
• 2 tsp boullion powder chicken or vegetable, but beef does in a pinch – or a tsp of better than boullion works too
• 1 tsp each Salt and Sugar see salt remark up at soy sauce
• 3 tbs starch doesn’t really matter which starch
• 2 tbs sesame oil use less or omit if you don’t like sesame oil and replace with regular flavorless oil
• 2 tbs water

Dipping Sauce

• 4 tbs soy sauce
• 1 tbs sesame oil
• 1 to 2 tsp aged chinese vinegar alternative balsamic or in a pinch any other vinegar/citrus juice. In the later case, just add a little sugar
• Sriracha sauce to taste if you want extra heat optional

Instructions

 

• ➡️ In a bowl combine the ingredients for the dipping sauce and set aside for later
• ➡️ In another bowl combine the ingredients for the marinade and set aside for the flavors to mingle. Don’t forget to stir before using because starch settles
• ➡️ Finely chop all vegetables and blanch them. Set aside to drain.
• ➡️ Finely chop the meat. Alternative is to use a food grinder/food processor. Don’t go too fine if using a machine, you want some texture.
• ➡️ If using a machine, add the drained vegetable together with the meat
• ➡️ If cutting by hand, simply combine meat and vegetables.
• ➡️ Add the marinade and knead thru (best use your hands)
• ➡️ Wet the rim of a dumpling wrapper with a little water, add a tsp of the filling and fold so it’s a closed dumpling.
• ➡️ Proceed to do that until you run out of ingredients
• ➡️ To cook: heat a pan, add a little oil and set the dumplings in without them touching.
• ➡️ Once the bottom is golden brown, add about 1/4 cup of water and immediately put on a lid.
• ➡️ Cook with lid for a few minutes until all the water is gone and the dumplings “sing” again
• ➡️ Extract and ejoy with the dipping sauce