Potstickers (the Chinese word for these, wor tip, translates as “pot stick”) are pan-fried dumplings often served with a savory sauce. Our version are crisped on two sides, making them irresistible.

What to buy: Look for fresh dumpling or pot sticker wrappers in Asian markets or the refrigerated aisle of your grocery store. Siu mai or gyoza skins are thinner, smaller, and more delicate than potsticker skins, but they will work as a substitute.

Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).

Game plan: Smaller dumpling or potsticker wrappers need only 2 teaspoons of filling and 2 pleats on each side.

If you’re making these ahead of time, the uncooked potstickers can be placed on a baking sheet (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to 1 month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.

This recipe was featured as part of our New Year’s Eve Speakeasy Party. For more, see our easy How to Make Sweet and Sour Sauce guide.

  • Yield: 8 to 10 servings as an appetizer
  • Difficulty: Medium
  • Total: 1 hr 45 mins

Ingredients (21)

For the dipping sauce:

  • 1/4 cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 1 teaspoon chile-garlic sauce
  • 1 teaspoon freshly grated peeled ginger
  • 1/2 teaspoon toasted sesame oil

For the filling:

  • 1/2 pound napa cabbage, washed, tough stems removed, and finely chopped
  • 1 teaspoon kosher salt
  • 1/2 pound ground pork
  • 1/2 pound raw shrimp, peeled, deveined, and finely chopped
  • 2 medium scallions, finely chopped (white and light green parts only)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine or dry sherry
  • 1 teaspoon freshly grated peeled ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg

To form and cook:

  • 36 (3-1/2-inch) round dumpling or pot sticker wrappers
  • 6 tablespoons vegetable oil
  • 3/4 cup room-temperature water, plus more for sealing the wrappers


For the dipping sauce:

  1. Place all of the ingredients in a small, nonreactive bowl and stir to combine; set aside.

For the filling:

  1. Place the cabbage and salt in a fine-mesh strainer and toss with your hands to coat the cabbage with the salt. Place the strainer over a large bowl and let it sit for 10 minutes.
  2. After 10 minutes, squeeze any liquid from the cabbage with your hands, discard the liquid, and place the cabbage in the bowl used for straining.
  3. Add the remaining ingredients and, using your hands, mix thoroughly, pressing the mixture against the side of the bowl until it forms a sticky mass.

To form and cook:

  1. Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten it. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold one pleat angling back toward the midpoint. Pinch each pleat to seal. Repeat with a second pleat to the right of your initial pleat. Repeat with a third pleat to the right of your second pleat. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you, then gently press it down to form a flat bottom. Place it on a baking sheet and cover with plastic wrap. Repeat with the remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later (see “Game plan” note above).
  2. In a large nonstick pan, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
  3. Reduce the heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter). Cover with a tightfitting lid and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with the reserved dipping sauce.