Chinese Potstickers

So, we finally got a battery for the scale in our bathroom and the number on there was a lot higher then I remember. I just told myself it’s muscle from working out (ha), but found myself making a salad for lunch.

Spring mix, sautéed mushrooms, a little chicken and shallots.


My quest for light eating rapidly came to an end when Chi came home with cupcakes para gratis. Whoops, another day another attempt.

Today’s recipe is sponsored by…


my grandparents! I usually see them once a week, and this time we made potstickers together. My grandpa actually learned when he was younger in the war. Potstickers was a really popular item when drafted because it was really cheap to make and filling.

So here is to another authentic, Chinese family recipe! The other two I have made so far are Eggplant Stirfry and Chinese Chicken and Bok Choy. Check them out!

Chinese Potstickers

Prep Time: 1 Hour

Cook Time: 10 Minutes

Serves: 58 Potstickers



  • 1-1/2 Lbs Ground Pork
  • 6 Pieces of Cabbage, boiled
  • 1 Package of Potsticker Wrappers
  • 6 Cloves of Garlic, diced
  • 1/2 Ginger, minced
  • 2 Eggs
  • 6 Stocks of Green Onion
  • 10 Shakes White Pepper Powder
  • 2-1/2 Tbs Soy Sauce
  • 1 Tsp Sugar
  • (Not Pictured)
  • 1 Tsp Salt
  • 1 Tsp Corn Starch
  • 1 Tsp Cooking Oil
  • 2 Tbs Oyster Sauce


1. Boil the cabbage for five minutes until soft.


2. Cut the green onions thin, dice the garlic and mince the ginger.


3. Cut the boiled cabbage thin so it doesn’t pierce the potsticker wrap.


4. Pour all the solid seasonings just chopped into a bowl with the pork in it.


5. Pour in soy sauce and oyster sauce and oil. Sprinkle in the sugar, white pepper powder, salt and corn starch. Crack open the two eggs.

6. Stir everything around with your hands clockwise until everything is mixed throughout. (Mixing it clockwise is a must according to my grandma).



6. Prep the table. Open your wrapper packet, a shallow dish of water, the pork mixture and a plate to put all your finished potstickers.


7. Lightly fold the wrappers in half and in quarters to separate them for maximum usefulness.


8. Dip your index finger in the water and get the edges of the wrapper slightly wet.


9. Wet the back of a little piece to fold and use your thumb, index and middle finger to fold the wrapper.




10. Do the same thing 1/2-inch away from the first fold.


11. Put a little of the haam (pork stuffing) in the middle of the wrapper and take the middle of the opposite side and fold it toward the two folds you just made.


12. Pinch the sides to make sure it’s closed tightly.


13. Keep making them until you run out of stuffing or wrapper. We made 58.



14. Boil the complete potstickers until they float. (We did 10 at a time and froze the rest).


15. Fry them in cooking oil until they are as crispy as you’d like.


16. Serve with soy sauce or hot sauce. In my case, both!

You can substitute the meat with chicken if you don’t eat pork (ahem, Chi), or my grandma said dried mushrooms and cabbage are really good for a vegetarian option. Enjoy!

What is the distinct cuisine of your ethnicity? Aren’t my grandparents the cutest?

32 thoughts on “Chinese Potstickers

  1. Your grandparents are TOO cute! I love how they can make a mean dumpling too – like my grandparents too 8) I love love love these style of dumplings – I used to be lucky enough to live with my flatmate who could make them and held ‘dumpling’ parties where we would have a mixture of them boiled/steamed/friend – yums!

    • My grandma told me you can replace the meat with tofu (or tempeh) or dried mushrooms. Actually sounds quite good!

    • The chinese kind of potstickers are often ate steamed too, that’s actually how my grandma prefers them. That’s awesome, I never knew they were called momo.

  2. YUM! i’m chinese myself, but the only potstickers i’ve ever had were store-bought frozen or from a restaurant… but i did grow up with lots of white rice and noodles 😉 your grandparents are adorable!

  3. Yes, your grandparents definitely are adorable! And even more adorable if they make you tasty Chinese food. I tried making dumplings once, and it was something of a disaster, haha, but I was just sort of winging it. And oh man, those scales are tricky! They definitely aren’t worth listening to, especially when muscle is involved. It’s all about being comfortable in your body and your clothes!

  4. “So, we finally got a battery for the scale in our bathroom and the number on there was a lot higher then I remember.” -> don’t let it bring you down, girlie!

    Also–YES to your recipe. Growing up, every week, my parents would make dumplings. They don’t do it as often now, but whenever they do, I can always guarantee that I’m absolutely stuffed afterwards from eating so much!

    • Aw, don’t worry! I’m not seriously worried about my weight. The number goes up sometimes and down sometimes at the end of the day.

  5. Your grandparents ARE the cutest! I loved ordering potstickers before I became vegetarian, but now I can try making homemade ones and just subbing something for the pork! They look like fun to make 🙂

  6. Love the potstickers…looks delicious. And I agree, your grandparents are very cute.

    Interesting how we have samosas in our culture and they are made in a similar fashion…

  7. Hmmm, I haven’t seen egg added to the potsticker filling before….what is its function in the filling? Is it just to hold the mixture together or does it make the mixture more tender after it is cooked? When I’ve tried making them in the past, the filling comes out too firm…kinda like hockey pucks! I don’t know if that means I should have added more cabbage or some other ingredient. I’m hoping that maybe the egg may be the key to a more tender filling once the potsticker is cooked. If not, any ideas what I might be doing wrong to get a too firm cooked filling???

    • Hi Dianna,

      I’m not sure for the egg in the filling but I assume it’s used as a binding agent (although the corn starch also helps for that). I called my grandma and she just said, “that’s how you make them so they taste good!”. What are you putting in the filling exactly? Adding more cabbage might help because of the excess water, but you still want the good flavor of the pork.

      I’m going to e-mail this to you as well just incase you forget to come back. 🙂

Leave a Reply