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plates of boiled dumplings and potstickers

Dumplings and Potstickers

Jeanne Chang
Easy and delicious recipe for pork and cabbage dumplings that can be boiled or pan-fried.
Prep Time 1 hr
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 60 dumplings


  • 2 packs dumpling wrappers I prefer thick wrappers for a chewier texture1
  • 1 head napa cabbage
  • 2 tablespoons salt
  • 1 large egg
  • 1 lb ground pork
  • ½ cup green onions thinly slice

Optional Filling Ingredients

  • ¼ teaspoon grated ginger
  • ¼ teaspoon white pepper
  • ¼ lb raw shrimp peel and mince
  • 2 tablespoons dried shrimp soak in water for 15 min
  • 2 heads dried shitake mushrooms soak in water for at least 30 minutes, chop or julienne
  • ½ block silken tofu if adding tofu, reduce the pork by half

Potsticker Sauce Ingredients

  • 1 tablespoon hot water
  • 2 tablespoon soy sauce
  • ½ teaspoon sugar
  • 1 clove garlic crushed
  • 1 dash sesame oil optional
  • 1 sprig green onion sliced, optional


  • Cut off the green parts of the cabbage. Save the greens for another dish or make kimchi. Finely shred the cabbage and put it into a big mixing bowl. Sprinkle with salt and let sit for about half an hour. Drain the liquid.
  • Add the drained cabbage, egg, pork, green onion, and optional ingredients. Mix together by hand. Do not use a food processor as this will affect the texture.
  • Fill the wrappers and cook right away or freeze on a floured baking sheet. Once frozen the dumplings can be stored in a bag or container in the freezer.
  • Before cooking, mix all the ingredients for the sauce and set aside.

Dumpling Cooking Instructions - Boiled

  • Add dumplings to boiling water.
  • When the water comes to a boil again, add a cup of room temp water.
  • The dumplings are done when the water comes to a boil again.

Potsticker Cooking Instructions - Pan-fried

  • Boil a cup of water in a small pot.
  • In a large pan or wok, heat 2 tablespoons of oil on med-high until the oil is hot but not smoking.
  • Line the pan with the potstickers and cook for 2 minutes. Add enough boiling water to submerge the potstickers half-way.
  • Cover and steam. Once the water has evaporated, cook another 2 minutes to get a crispy bottom.
Keyword dumplings, guō tiē, gyoza, potstickers, shuǐ jiǎo, 水餃, 鍋貼