Chinese potsticker dumplings
These homemade dumplings are soft, juicy, and packed with flavorful filling, perfectly pan-fried to achieve a golden base and tender top. Served with a savory dipping sauce, they make an irresistible appetizer or light meal that’s both comforting and impressive.
Updated : 06 October, 2025
Easy
More than 1 hour.
Ingredients
For the dough
140 grams
Flour
125 milliliters
Water
For the stuffing
110 grams
Pork mince
75 grams
Chinese cabbage
1 teaspoon
Ginger
0.5 tablespoon
Rice wine
1 tablespoon
Soy sauce
0.5 teaspoon
Salt
0.25 teaspoon
Ground black pepper
5.5 tablespoon
Green onion
1 teaspoon
Sesame oil
0.5 teaspoon
Sugar
1 tablespoon
Chicken broth
To cook
1 tablespoon
Nut oil
75 milliliters
Water
For the dipping sauce
3 tablespoon
Soy sauce
1 tablespoon
Rice vinegar
2 teaspoon
Sesame oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the dough, place the flour into a large bowl and gradually stir in the hot water using a fork or chopsticks until fully incorporated. Add a little more water if the mixture feels dry.
Step 2
Turn the dough out onto a clean surface and knead for about eight minutes until smooth, dusting lightly with flour if it becomes sticky. Return the dough to the bowl, cover it with a damp towel, and let it rest for 20 minutes.
Step 3
While the dough is resting, mix all the stuffing ingredients thoroughly in a large bowl and set aside.
Step 4
After resting, knead the dough again for about five minutes, dusting with flour as needed, until smooth and pliable. Shape it into a roll approximately 23cm/9in long and 2.5cm/1in in diameter. Cut the roll into 16 equal pieces, about 15g/½oz each. Roll each piece into a ball, then flatten with a rolling pin into a small round disc about 9cm/3½in in diameter. Arrange the rounds on a lightly floured tray and cover with a damp towel to prevent drying.
Step 5
Place around two teaspoons of filling in the centre of each disc, moisten the edges with water, and fold in half. Press the edges together to seal, then pleat along the edge to create a decorative finish. Each dumpling should resemble a small Cornish pasty with a flat base. Keep the finished dumplings covered until all are assembled.
Step 6
To cook, heat a large lidded frying pan over high heat until hot. Add oil, then arrange the dumplings flat-side down. Reduce the heat and cook for about two minutes, until lightly browned. Add water, cover tightly, and simmer gently for about 12 minutes, or until most of the liquid has been absorbed. Check halfway through and add a little more water if necessary. Uncover and cook for a further two minutes to crisp the bottoms.
Step 7
For the dipping sauce, combine all ingredients in a small bowl and mix well.
Step 8
Serve the dumplings hot, lifted carefully from the pan with a slotted spoon, alongside the dipping sauce.