Potstickers (guōtiē – 鍋貼 in Mandarin) are a type of Chinese pan-fried dumpling that are crispy on the bottom and tender and juicy inside. They're a variation of jiaozi (餃子), which are traditional Chinese dumplings, but with a unique cooking method that gives them their signature texture.
Guōtiē originated in Northern China, where wheat-based foods like dumplings, noodles, and buns are staples.
The name "potsticker" comes from their cooking method: they are fried in a pan and then steamed, often causing them to "stick to the pot" if not handled carefully - hence the name!
They’ve since become popular across Asia and globally, especially in Taiwan, Japan (where they’re called gyōza), and Western countries.
Crispy-bottomed, juicy-filled, and perfect for dipping. These classic potstickers start with a simple handmade dough that's rolled into tender wrappers, then filled with a savory mixture of meat, vegetables, and seasonings. Each dumpling is pan-fried to a crispy golden bottom, then steamed in the same pan to ensure the filling is juicy and fully cooked, while the wrapper becomes soft and chewy on top.
They’re delicious fresh off the pan and just as good from the freezer - perfect for a quick homemade snack or appetizer anytime.
Ingredients (Makes 16-20 Dumplings)
For the Wrappers:
- 150g high gluten flour
- 90ml hot water
- Pinch of salt
Pork Filling:
- 270 g ground pork
- 50 g chives, thinly sliced
- 10ml sesame oil
- 15 g soy sauce
- white pepper to taste
Instructions
1. Prepare Fillings:
- Place all filling ingredients in a large bowl and stir until well combined.
- Store in the fridge until ready to use.
2. Prepare the Dough:
- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.
- Knead the dough for 4-5 minutes until smooth.
- Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.
3. Roll the Dough:
- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.
- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.
4. Assemble the Dumplings:
- Place a tablespoon of the filling in the center of each wrapper.
- Fold the wrappers in half and seal the dumplings.
- Repeat until all wrappers and fillings have been used.
5. Cook Pot Stickers:
- Heat a large frying pan over medium heat and add 30 ml of oil.
- Place pot stickers in the skillet in batches.
- Fry for 3-4 minutes until the bottoms are golden brown.
- Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.
- Repeat with the remaining pot stickers, adding more oil as needed.
6. Serve Immediately:
- Serve hot with dipping sauce.
7. Freezing Option:
- Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.
- Transfer to a resealable freezer bag and store for up to 3-4 months.
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