homemade potstickers are easier to make than you think, and they taste 10000x better than the boughten ones !
Potstickers - Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

Reading: Potstickers

Growing up in a very korean family, we had homemade potstickers at least once a week – steamed, fried, boiled, kimchi satiate, mushroom fill, shrimp filling…you name it. So it ’ s no surprise that I always have to order a plate of potstickers when we eat out at an asian restaurant. But at the end of the day, nothing will ever beat homemade potstickers .

The best thing about homemade potstickers is that it ’ s so easy to put in concert and you can wholly customize the fillings. I ’ ve made shrimp potstickers before thus I tried something a small different with a pork filling with tons of shiitake mushrooms. But feel spare to use your front-runner kind of protein, although I ’ ve found that pork very creates a more tender filling than any early kind of ground meat. You can even add in your favorite veggies that you have on hand !

You can flush make a huge batch of potstickers and pop them correct in the deep-freeze – that way you can indulge in your asian food cravings whenever you want ! barely be certain to freeze them on a baking sheet first before throwing them into a deep-freeze bag. When you ’ re cook to eat, you can toss them right onto the frying pan without thawing, although fudge time may be longer than common .
so there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. now who still wants boughten potstickers ? !


Yield: 6 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!

4.77 stars (22 ratings)


20 minutes10 minutes

Chungah Rhee


  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 3 ounces shiitake mushrooms, diced
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon hoisin
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha*, or more, to taste
  • 1/4 teaspoon white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil Soy sauce, for serving


  1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  4. Serve immediately with soy sauce, if desired.


*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

20 minutes10 minutes

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nutrition Facts
Serving size
Servings Per Container 6

Amount Per Serving

Calories 317.8

Calories from Fat 142.2

% Daily Value*

Total Fat 15.8g


Saturated Fat 5.6g


Trans Fat 0g

Cholesterol 54.0mg


Sodium 351.8mg


Total Carbohydrate 28.0g


Dietary Fiber 1.0g


Sugars 0.8g

Protein 18.0g


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs .

informant : https://epicentreconcerts.org
Category : How To

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