These are the kind that, like, save a Tuesday night when you’re staring into the fridge, wondering how dinner is even going to happen. They’re kinda crispy, kinda chewy, super savory, and you can stuff ’em with whatever you’ve got lurking in the crisper drawer. Trust me, you need these in your life. Seriously.

My husband, Mark? He’s obsessed. Like, used-to-hate-anything-that-wasn’t-steak obsessed. Now, he’ll actually ask for these. And the kids… well, they call them “dumpling surprises” because sometimes I sneak in extra veggies they wouldn’t normally touch. The best part? I usually make a HUGE batch, and then, BAM, lunches are sorted for, like, two whole days. I swear, the first time I made these, my kitchen was a disaster zone. Flour everywhere. But one bite, and we all agreed: totally worth it.

Why You’ll Love This Easy Homemade Potstickers Recipe

They’re way easier than you think! I promise, even if you’re like, “I can’t fold dumplings,” you can. It’s just folding.
You can literally put anything inside. Ground pork? Chicken? Tofu? Veggies? Leftover chili? Go wild, my friend!
They are the PERFECT excuse to use ALL those weird sauces that have been sitting in the door of your fridge for far too long. Seriously, that plum sauce has been waiting for this moment.
Crispy bottoms. Need I say more?
Kids actually eat them. It’s basically a vegetable ninja tactic.

How to Make It

Okay, so first, let’s get the filling sorted. Honestly, I just throw whatever ground meat I have – pork, chicken, even turkey – into a bowl. Then comes the fun part: veggies. Shredded cabbage is a must, because texture. But then it’s like, shredded carrots if I have ’em, maybe some chopped green onions if they haven’t gone slimy in the fridge. Sometimes I’ll even grate in a little ginger and garlic, because why not? Soy sauce is a must. A little sesame oil, too, if you’ve got it – adds this, like, nutty thing that’s just so good. Mix it all up. Don’t overmix it, though, or it gets weird.

Now, the wrappers. You can totally buy these at the store. Don’t even feel bad about it. Just grab a pack of the round ones. Then, it’s assembly line time. Put a spoonful of the filling in the middle of each wrapper. Not too much or they’ll explode when you cook them (ask me how I know). Dip your finger in some water and run it around the edge of the wrapper. This is the glue. Fold it over to make a half-moon shape and pinch the edges to seal. Fancy pleats are cool if you’re into that, but honestly, ain’t nobody got time for that on a Tuesday.

Okay, cooking time. Heat some oil in a big skillet over medium heat. Arrange the potstickers in the pan. Let them sizzle for a few minutes until the bottoms are golden brown. Then, carefully pour in about half a cup of water (or more, depending on the size of your pan). Cover the pan immediately! The steam is what cooks the filling and makes the wrappers all soft. Let it steam for, like, 5-7 minutes, until the water is gone and the bottoms are crispy again. Watch them close so they don’t burn, because then you have a mess on your hands. Serve with your favorite dipping sauce and pat yourself on the back, you did it!

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Ingredient Notes

Ground Pork: You can use chicken, beef, or even tofu! I won’t judge (much). But pork is classic, and I’m kinda old school like that.
Cabbage: This is non-negotiable. Texture, people! Texture! Seriously, even if you hate cabbage, trust me on this one.
Soy Sauce: Don’t go skimping on the good stuff! And if you’re gluten-free, tamari is your friend!
Sesame Oil: Okay, technically optional, but it adds this amazing toasted flavor that’s just… chef’s kiss.
Potsticker Wrappers: Store-bought is totally fine. I mean, I’m not making these from scratch on a weeknight, and you shouldn’t either.

Recipe Steps:

Combine ground meat, shredded cabbage, soy sauce, sesame oil, and any other desired veggies in a bowl.
Place a spoonful of filling in the center of each potsticker wrapper.
Wet the edges of the wrapper with water.
Fold the wrapper in half to form a half-moon shape and pinch edges to seal.
Heat oil in a large skillet over medium heat.
Arrange potstickers in the skillet and cook until the bottoms are golden brown.
Pour in about ½ cup of water, cover the skillet, and steam for 5-7 minutes, or until the water is absorbed.
Uncover and continue cooking until the bottoms are crispy again.
Serve with your favorite dipping sauce.

What to Serve It With

Okay, so obviously soy sauce is a classic. But honestly, anything goes. Sweet chili sauce? YES. Spicy mayo? Double YES. That weird jar of plum sauce you bought on a whim and haven’t touched? NOW’S YOUR CHANCE. I also like to whip up a quick dipping sauce with soy sauce, rice vinegar, a little sesame oil, and a pinch of red pepper flakes.

Tips & Mistakes

Don’t overfill the wrappers! Seriously. Unless you want potsticker explosions all over your pan. Nobody wants that.
Don’t overcrowd the pan. Cook in batches if you have to. Trust me, it’s worth it.
Watch the heat! You want crispy bottoms, not burnt offerings. Medium heat is your friend.
If your wrappers are drying out while you’re assembling, cover them with a damp paper towel. Seriously, this is a lifesaver.

Storage Tips

If you have any leftover potstickers (which, let’s be real, is a big “if”), just pop them in an airtight container and stick ’em in the fridge. They’re good for, like, 2-3 days. You can reheat them in the microwave (but they’ll be a little soggy), in a skillet (for crispy bottoms again!), or even air fry them if you’re feeling fancy. And honestly? I’ve been known to eat them cold straight from the fridge for breakfast. Don’t judge. They’re still delicious.

Variations and Substitutions

No ground pork? Ground chicken or turkey works great. Or, if you’re feeling veggie-forward, use crumbled tofu or mushrooms.
Out of cabbage? Okay, this one’s tough. But shredded broccoli slaw could work in a pinch. I wouldn’t recommend it, but hey, sometimes you gotta do what you gotta do.
No sesame oil? Just skip it. It’s not the end of the world. A little drizzle of olive oil will be fine.
Don’t have potsticker wrappers? You can sometimes use wonton wrappers, but they’re a little thinner, so be extra careful when filling and cooking. I have also skipped the wrappers and made these into like a pork and cabbage stir fry – it gets the job done.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Homemade Potstickers Recipe