Homemade Dumpling Recipe — Juicy Pan-Fried Pork Potstickers From Scratch
May 1, 2026 · Plateful of Joy · 13 min read
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Asian CuisineHomemade 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.
🥗 Nutrition per serving
🛒 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
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.
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.
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.
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.
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.
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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