Homemade Pot Stickers & Dipping Sauce

crispy savory pot stickers

These pot stickers are little pouches of golden goodness  filled with a delicious mixture of ground pork, shrimp, cabbage, mushrooms & water chestnuts.

Pot stickers earn their name from the way it is cooked.  These dumplings are fried on a pan without being flipped, causing the bottom to stick to the pot.   Water is then poured into the pot which steams the dumplings which helps release the “sticker” from the “pot”.  Fun right? (I’m sure you get more sticking when you’re not using a non-stick pan)

pot sticker step by step

Pot Stickers Step by Step


homemade pot stickers

Homemade Pot Stickers - YUM!


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  1. kitchenrunway says:

    @ ravenouscouple: Thank you!

    @ Skip to Malou: TY! Now that’s a new word….crispilicious — Love it! =)

  2. kitchenrunway says:

    Hi B,

    We usually cook 50 at a time. We refrigerate the other half in single layers on wax paper in a air tight container. We then cook the other half within 1-2 days. Be careful to not let the uncooked pot stickers touch during storage as they will stick to each other. The filling will soften the dough during storage – so they become harder to work with. I have never tried freezing them – but imagine that they would freeze for atleast a month if properly frozen. Take care and thank you for stopping by!

  3. Jean says:

    Yum…wanna try these. For the cabbage – did you use them raw or were they cooked or steamed first? Most recipes cooks them before so I was just wondering how these turn out when used raw.

  4. kitchenrunway says:

    Hi Jean! We used the cabbage raw. We just chopped the cabbage into a small dice. We prefer using raw cabbage over steamed cabbage in our potstickers. You don’t get super soggy cabbage in your pot sticker. Take care!!

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