Pork potstickers are filled with ground pork, fresh ginger, and garlic. This better-than-takeout appetizer comes with a simple soy dipping sauce that boosts flavor in every bite. Make them for game day, a party, or a cozy weeknight — they’re easy to prepare and always crowd-pleasing.
Pork potstickers are bite-sized dumplings wrapped in wonton skin and cooked to deliver two textures at once: a tender top and a golden, crisp bottom. The filling here mixes seasoned ground pork with shredded cabbage, ginger, and green onion for a balanced, savory profile.
These potstickers are sealed in wonton wrappers and cooked on the stovetop using a pan-steaming method. First the pan steams and cooks the filling, then you remove the lid so the water evaporates and the bottoms brown. The result is juicy filling and a satisfying crunch on the base.
How to make pork potstickers
Follow these clear steps to make pork potstickers at home. Keep the process organized and work on a clean surface for filling and sealing.
- Make the pork filling. In a large mixing bowl combine the ground pork with shredded cabbage, sliced green onions, grated ginger, garlic powder, salt, pepper, light soy sauce, rice wine vinegar, sesame oil, and the egg. Mix just until combined; there is no need to cook the meat before filling the wrappers.
- Fill the wontons. Lay a wonton wrapper flat on a clean surface lined with parchment. Wet the edges with a little warm water, add about a tablespoon of filling to the center, then fold and seal: bring one corner to the opposite corner, pinch, and press along the sides until the wrapper is sealed and no filling can escape.
- Cook on the stovetop. Heat a nonstick skillet over medium-high and coat the bottom lightly with cooking spray or a teaspoon of oil. Place the potstickers flat-side down without crowding the pan. Pour in 1/2 cup of water and immediately cover with a lid to steam for 8 minutes. After steaming, remove the lid and continue cooking until all the water has evaporated and the bottoms are golden brown. Do not move the potstickers while steaming or browning to avoid tearing the wrappers.
- Make the dipping sauce. Whisk together soy sauce, rice wine vinegar, sesame oil, and chopped green onion in a small bowl. Serve the sauce alongside hot potstickers for dipping.
Important tip: resist the urge to lift or shift the potstickers while they steam. Let them set so they can brown cleanly and release from the pan.
How to store, freeze and reheat
Pork potstickers are best eaten hot, but you can prepare them in advance and refrigerate or freeze for later. Proper storage keeps texture and flavor.
- To store: Place cooled leftovers in an airtight container and refrigerate for up to 5 days. Reheat briefly in a skillet to restore crispness or microwave if you prefer convenience.
- To freeze: Arrange assembled potstickers in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer the frozen potstickers to a freezer-safe bag and store for up to 3 months.
- To cook from frozen: Do not thaw. Place frozen potstickers flat-side down in a skillet, add water and cover to steam for about 10 minutes, then remove the lid and brown the bottoms until crisp.
6 game day appetizers
These potstickers pair well with other easy crowd-pleasers. For a varied spread, include several appetizers that offer different textures and flavors to satisfy every guest.
- Garlic butter Tuscan shrimp dip
- Fresh tomato bruschetta
- Crab meat au gratin
- Hot baked onion dip
- Pink shrimp dip
- New Orleans BBQ shrimp
Pork Potstickers Recipe
Ingredients
- 1 lb ground pork
- 1/2 cup thinly shredded cabbage
- 1 cup sliced green onions
- 1 tablespoon grated ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1 egg
- 1 package wonton wrappers
Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
- Make the filling: In a large bowl combine ground pork, cabbage, green onions, ginger, garlic powder, salt, pepper, soy sauce, vinegar, sesame oil, and the egg. Mix until just combined.
- Fill the wontons: Lay a wrapper flat. Moisten the edges with warm water, place about 1 tablespoon of filling in the center, fold and pinch to seal the wrapper.
- Cook the potstickers: Heat a nonstick skillet over medium-high and coat the bottom lightly. Place potstickers flat-side down. Pour 1/2 cup water into the pan, cover, and steam 8 minutes. Remove the lid and continue to cook until the water evaporates and the bottoms are golden brown. Do not move them while cooking.
- Prepare the dipping sauce: Whisk soy sauce, rice wine vinegar, sesame oil, and chopped green onion. Serve with hot potstickers.
Notes
- To store: Refrigerate leftovers in a covered container for up to 5 days. Reheat in a skillet to retain crisp bottoms.
- To freeze: Freeze assembled potstickers on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 3 months.
- To cook from frozen: Steam frozen potstickers for about 10 minutes before removing the lid to brown the bottoms.