September 27, 2013


Potstickers no longer have to be intimidating.

I have made them a few times and they are actually super easy to make.  They do take a little time shaping each one, but it's a piece of cake.

The first time I bought the big square wonton wrappers and cut four rounds of out each piece.  This time I found already cut small wonton squares.  I got a little lazy and kept them as squares.  I added my filling to the middle, pinched two corners together, made my pleats and then folded over the top point.  They ended up looking pretty much the exact same as when I used circles, but it saved me a ton of time not having to cut each one.  I will do it that same way next time too.

These are seriously delicious and a must make.

Check out this awesome video tutorial to see how EASY it really is to shape your potstickers.

Serve alongside:
Easy Lo Mein
Copycat Panda Express Chow Mein
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 lb. ground pork 
3/4 c. coleslaw mix
1 Tbl. green onions, chopped
1 pkg. wonton wrappers, cut into circles

1/4 c. soy sauce
2 Tbl. rice wine vinegar
1/4 c. brown sugar
1 tsp. sesame oil
2 tsp. fresh ginger, grated
1 clove garlic, minced
1 1/2 tsp. Sriracha hot sauce
1 tsp. Worcestershire sauce

In a medium bowl, combine the ground pork, slaw mix and green onions; set aside.  Whisk together all sauce ingredients and add 2 Tablespoons into the meat mixture.  Stir meat mixture together to combine all the ingredients.   Reserve the remaining sauce for a dipping sauce.   Fill a small bowl with a few Tablespoons of water; set aside.     

Use a cookie cutter and cut rounds out of wonton wrappers.  Keep remaining wonton wrappers covered, so they don't dry out.  Place 1 heaping teaspoon of filling into the center of each round.  Using your finger, dab a small amount of water along the outer edge of the wrapper.  Fold in half to seal in the middle.  Then, using your thumb and finger, fold three pleats on each side.  Repeat until all the filling is gone.  

To cook:  Heat 1 teaspoon of oil in a large non-stick skillet over medium heat.  Place 8-10 potstickers in the skillet and cover with lid.  Cook 2-3 minutes or until bottom is browned.  Remove lid and add 2 Tablespoons of water and immediately recover.  Allow to steam for 3-4 minutes or until meat is cooked through.  Remove potstickers and place on a baking sheet in a warm 180 degree oven while you cook the next batch.  Serve with reserved dipping sauce.  Makes 30-35 potstickers.  

*Check out this video tutorial with help shaping potstickers.

Jenn's Notes: I have also frozen these and they taste the exact same.  Place potstickers in a zip-top bag (before you cook them) and place in the freezer.  Thaw in the fridge and then cook the same way I listed above.   


  1. I adore pot stickers, though I've never tried to make them myself- Might have to do this. Being pinned to my tasty pin board of things to try out. :)
    Morgaine @ Madcap Frenzy
    P.S. I would love if you would link up any of your awesome posts at my September Totally Tuesday Link Party:

    1. You totally need to try an make them! Thanks.

  2. I LOVE potstickers - I always make big batches and freeze them so I can use them for a quick and easy dinner when I need them. Did you know it's really easy to make your own wrappers? Just flour and hot water (recipe on my blog if you want to take a look!)

  3. These look fantastic, and I love how easy they sound to make!! I will be giving these a try soon!

  4. I just happened to see these on food gawker and they caught my eye! great picture!

    we make gyoza all the time, in fact i have the ingredients to make them this week...and i think this time i am going to try your recipe! Sounds so good!

    glad i stumbled on your blog!


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