How to Make Potstickers (No Perfect Folds Required!)

Learn how to make potstickers at home without stressing over perfect folds. This easy potsticker recipe is freezer-friendly, fun to make, and delicious every time!

Course Appetizer, Side Dish

Cuisine Chinese

Keyword dumplings, gyoza, potsticker

Servings Dumplings

Calories 27kcal

Author Jessica Healey

Ingredients

1 package egg roll wrappers 20 wrappers (after cutting makes 80 wontons)
1 pound ground chicken or ground turkey (or 1/2 lb each)
1 cup carrots grated
1 small onion grated or finely diced
4-8 cloves garlic minced (I say more is better!)
1 teaspoon sesame oil
⅕ cup soy sauce
4 teaspoons rice vinegar optional, but tasty
1 teaspoon salt
4 teaspoons dried cilantro or chives (if fresh, use ¼ cup)
1 tablespoon sesame seeds optional, for garnish

Instructions

Make Dumplings

Make the Filling: In a large bowl, combine all ingredients (except sesame seeds). Mix everything until well combined. See notes below for additional optional filling add-ins.
Cut Egg Roll Wrappers: Using a chef's knife, cut the stack of egg roll wrappers in half twice so you have 80 equal size square wrappers.
Assemble Dumplings: First, don't overthink it! Unless you want to master making the perfect dumpling, don't even try. These little friends are so tasty, you and your friends or family won't care what they look like! Whatever the shape - triangle, little pouch, round, flat - doesn't matter. What DOES matter is ensuring that each dumpling is sealed shut all the way around. However you accomplish that will work just fine!
Place about a teaspoon of filling in the center of each egg roll wrapper. Wet the edges of the wrapper with a little water (I keep a bowl of water in front of me and dip my fingers in it to wet the wrapper all the way around), fold the edges over to make a triangle (or whatever shape works for your hands!), and press the edges to seal.

Fry, Steam, Hybrid Method, or Freeze Dumplings

Fry Dumplings: Heat a non-stick skillet over medium heat with a small amount of oil. Place the dumplings in the skillet in a single layer and cook for 3-4 minutes or until the bottom is golden brown.
Steam Dumplings: Add a few tablespoons of water to a skillet and cover with a lid. When the water starts to simmer, add the dumplings, cover with the lid, and steam for 3-4 minutes or until the filling is cooked through.
Hybrid Method: This is my preferred way to prepare these dumplings. In a large non-stick skillet on medium heat, add 2 tablespoons avocado oil and a quarter cup of water. When water starts to simmer, add a few dumplings and cover with lid. Simmer for 3-4 minutes. Increase heat to medium high and crack lid so water can escape. Fry for 1-3 more minutes to get them good and crispy on the bottom.
Freeze Dumplings: I always freeze each batch of dumplings and then cook them using the hybrid method. Line a baking sheet with parchment paper. Place dumplings on the sheet as you assemble them, ensuring they do not touch. Place baking sheet in freezer for at least an hour. Once fully frozen, place in a ziplock bag and back in the freezer.
When you wish to eat them, you can fry, steam, or do the hybrid method (which I prefer). You can also cook them from frozen for 3-4 minutes in boiling broth for a soup or even with ramen noodles as a fun add-in!

Serve Dumplings

Garnish with sesame seeds and enjoy with soy sauce, a little rice vinegar, or a chili dipping sauce if you have it. I like to do equal parts rice vinegar and soy sauce!

Notes

Optional Filling Add-ins (if you want a bit more flavor and have them):

A dash of rice vinegar or mirin for a slight acidity.
A bit of finely chopped green cabbage or Napa cabbage to add a crunchy texture.

Nutrition