Asian Cuisine

Homemade Dumpling Recipe — Juicy Pan-Fried Pork Potstickers From Scratch

May 1, 2026  ·  Plateful of Joy  ·  13 min read

Golden pan-fried pork and cabbage potstickers with crispy bottoms and dipping sauce — 380 calories

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Asian Cuisine

Homemade Dumplings

Is there anything more satisfying than perfectly pan-fried dumplings — crispy on the bottom, tender on top, bursting with juicy seasoned filling? These from-scratch potstickers take a little time but zero special skills, and taste better than your favourite restaurant.

380Calories
45 minTotal Time
4Servings
MediumDifficulty
Asian Cuisine High Protein Freezer Friendly Weekend Project

🥗 Nutrition per serving

380kcal
22gProtein
36gCarbs
14gFat

🛒 Ingredients

  • DOUGH: 2 cups (250g) plain flour + ¾ cup (180ml) just-boiled water
  • 300g (10oz) ground pork
  • 2 cups (180g) napa cabbage, finely shredded
  • 3 green onions, finely chopped
  • 2 garlic cloves, grated
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sugar + white pepper to taste
  • DIPPING SAUCE: 3 tbsp soy + 1 tbsp rice vinegar + 1 tsp sesame oil + chilli oil

👩‍🍳 Instructions

1

DOUGH: Pour just-boiled water into flour, mixing with chopsticks. Knead 5 minutes until smooth. Cover with damp cloth, rest 30 minutes for pliable dough.

2

FILLING: Salt shredded cabbage, let sit 10 minutes, squeeze dry in a towel. Mix with pork, aromatics, soy, sesame oil, wine, sugar. Stir vigorously in one direction for 2 minutes.

3

SHAPE: Divide dough into portions. Roll each into a log, cut into 10–12 pieces. Roll each into a 3-inch circle, thinner at edges.

4

FILL: 1 tsp filling per wrapper. Fold in half, pleat the top edge 3–4 times against the flat bottom. Press firmly to seal — no gaps.

5

COOK: Heat 1 tbsp oil in non-stick pan over medium-high. Fry dumplings 2–3 minutes until golden. Add ¼ cup water, cover immediately. Steam 5–6 minutes. Uncover, fry 1 more minute until extra crispy.

6

Serve hot with dipping sauce. Bottoms should be deep golden and crispy; tops soft and tender.

💡 Pro tip: For the iconic “dumpling skirt” — that lacy crispy crust — mix ½ tsp cornstarch into the steaming water before adding to the pan. When the water evaporates, it leaves a thin, crispy veil connecting all the dumplings. Worth every second.

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❓ Frequently Asked Questions

Can I freeze homemade dumplings?
Yes — arrange uncooked on a parchment tray, freeze until solid, then bag. Keep 3 months. Cook from frozen — add 1–2 extra minutes steam time. Do not thaw first.
What is the difference between gyoza and potstickers?
Same thing, different names. Gyoza is Japanese; potstickers is American English; jiaozi is Chinese. The pan-fry-then-steam method is identical.
What can I use instead of pork?
Ground chicken or turkey works well. Shrimp-pork 50/50 is classic. For vegetarian: crumbled tofu + mushrooms + cabbage with the same seasonings.
Why do my dumplings stick to the pan?
Three culprits: not enough initial oil, lifting too soon, or a bad pan. Use non-stick, ensure oil is hot, and don’t move dumplings for the first 2–3 minutes.

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