These Pork Potstickers are crispy on the bottom, tender on top, and packed with savory flavor. Filled with seasoned ground pork, ginger, garlic, and mushrooms, they’re a satisfying appetizer that feels special yet homemade. Perfect for parties or holiday spreads, these dumplings are always worth the effort.

Why You’ll Love This Recipe :

• Crispy, golden bottoms with juicy filling

• Classic takeout-style appetizer at home

• Great for parties and sharing

• Can be made ahead and frozen

Equipment :

• Large mixing bowl

• Cutting board

• Knife

• Measuring spoons

• Dumpling wrappers

• Small bowl of water

• Large skillet with lid

• Spatula

• Serving platter

Ingredients :

• 1 pound ground pork

• 1/2 cup minced bamboo shoots

• 1/4 cup minced fresh ginger

• 6 scallions, minced

• 6 cremini mushrooms, minced

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons cornstarch

• 1 tablespoon hoisin sauce

• 2 teaspoons minced garlic

• 1 teaspoon Chinese five-spice powder

• 1/2 to 1 teaspoon cayenne pepper (to taste)

• 48 round dumpling wrappers

• 1/4 cup vegetable oil (as needed)

• Peanut sauce or soy sauce, for serving

Instructions :

1. In a large bowl, combine the ground pork, bamboo shoots, ginger, scallions, mushrooms, soy sauce, sesame oil, cornstarch, hoisin sauce, garlic, five-spice powder, and cayenne pepper. Mix until well combined.

2. Place about 1 1/2 teaspoons of filling in the center of a dumpling wrapper. Lightly wet the edges with water.

3. Fold the wrapper in half without sealing. Pinch one end closed, then create pleats along one side, pressing them against the flat edge to seal. Gently flatten the bottom.

4. Heat 2–3 tablespoons vegetable oil in a large skillet over high heat.

5. Add potstickers in batches and cook for 2–3 minutes, until the bottoms are golden brown.

6. Carefully add 1/2 cup water to the skillet, cover immediately, and steam until the water evaporates, about 3 minutes.

7. Uncover, reduce heat to medium, and cook for another 2–3 minutes until crisp again.

8. Repeat with remaining potstickers, adding more oil as needed.

9. Serve hot with peanut sauce or soy sauce.

Tips & Notes :

• Don’t overcrowd the pan—cook in batches for best crisping.

• Keep wrappers covered while working to prevent drying out.

• Adjust cayenne to control heat level.

Storage & Make-Ahead :

• Make-Ahead: Assemble potstickers and freeze uncooked on a tray.

• Freezer: Store frozen for up to 2 months.

• Cook From Frozen: Add a few extra minutes to cooking time.

• Fridge: Cooked potstickers keep up to 2 days.

Serving Suggestions :

• Serve with soy sauce, chili oil, or peanut sauce

• Add to an Asian-inspired appetizer spread

• Pair with steamed vegetables or rice

Frequently Asked Questions

Q1: Can I use store-bought dumpling wrappers?
A1: Yes, round dumpling wrappers work perfectly.

Q2: Can I substitute another meat?
A2: Ground chicken or turkey are good alternatives.

Q3: How do I keep potstickers from sticking to the pan?
A3: Use enough oil and a hot skillet before adding them.