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How to Make Potstickers

How to Make Potstickers - a step-by-step tutorial and video on how to make potstickers + vegetarian potstickers recipe!

You can freeze these potstickers for later! Place all the dumplings on a baking sheet or a large dish and cover with a layer of cling film. Freeze the potstickers until firm and store them in a freezer bag. When you’re ready to cook, just add the frozen potstickers directly on the pan—there is no need to defrost them. Give the dumplings a few more minutes to cook, but start checking the dumplings after they’ve been cooking for 8 minutes. If the pan is completely dry, you add a few tablespoons of water, cover the lid and continue cooking for a few minutes. 

Scale

Ingredients

Instructions

  1. Prep the filling: Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the shallots and cook for about 2 minutes, until they start to soften. Add the ginger and garlic and stir for 30 seconds to 1 minute, until they become fragrant. Stir in the cabbage and cook for about 2 minutes, stirring frequently. Sprinkle the salt on the cabbage and stir. Add the carrots and chives and cook for another minute or so. Taste the filling and add more salt if necessary. Remove from heat and let cabbage cool for 10 minutes.
  2. Prep your station: Fill a small bowl with water. You’ll use the water to help seal your potstickers. Have a baking sheet handy so that you can place the pleated dumplings on top. Get a small spoon for scooping the filling into the wrappers.
  3. Pleat the potstickers: Dip a wrapper into water, about 1/2 inch deep. Circle the wrapper around so that about 2/3 of the wrapper is moist. Lay the wrapper on your left hand with the dry side facing you. Add about 1 to 1 1/2 tablespoons of vegetable filling. Using your right hand, make a small pinch on the right side of the wrapper. Then, using your index fingers, create a pleat and seal the pleat by folding it over to the right. Repeat until the entire dumpling is pleated and sealed. You’re done with one dumpling! Continue making dumplings until all the filling or wrappers are used up.
  4. Cook the potstickers: Heat a large cast iron skillet or nonstick pan with 2 tablespoons of oil over medium-high heat. When the pan is hot, line the pot stickers in the pan, bottom side down. Let the pot stickers fry for about 2 minutes.
  5. Have the lid of your pan ready for the next step. Pour 1/3 cup of water into the pan. The oil will splatter immediately, so use the lid as a shield as you pour the water to keep the oil from splattering onto you. Cover the pan with the lid. Reduce the heat to medium and cook for about 6 to 8 minutes, until the bottom of the dumplings are a deep golden brown. I like the bottom of the potstickers to be extra crispy, so I cook them for 8 minutes.
  6. Transfer the finished dumplings to a plate and repeat steps 4 to 6 for the remaining potstickers.
  7. Serve the potstickers with soy sauce or my honey chili sauce!

Notes

NUTRITION INFORMATIONAmount For 2 Dumplings: Calories: 135, Total Fat 5.3g, Saturated Fat: 0.4g, Sodium: 292mg, Cholesterol: 2.3mg, Total Carbohydrate: 19g, Dietary Fiber: 1.8g, Sugar: 2g, Protein 3.3g