Northern-style · Recipes

Pork Potstickers

Name: Pork Potstickers
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 300 g ground pork; 80 g Chinese garlic chives, finely chopped; 24 pieces round wheat dumpling wrappers, about 9 cm; 10 g ginger, minced; 1 tbsp light soy sauce; 1 tsp sesame oil; 2 tbsp cold water for filling; 1.5 tbsp neutral oil; 150 ml water for steaming, approximately

猪肉锅贴 · Zhū ròu guō tiē

Pork and chive dumplings pan-fried, steamed, then crisped underneath. This version seals the wrappers fully to retain the filling juices.

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Prep35 min

Cook18 min

Serves3

DifficultyEasy

Pork Potstickers — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Mix filling
Stir pork with ginger, soy sauce, sesame oil and filling water until sticky. Fold in chives; refrigerate while preparing wrappers.
02
Wrap and seal
Add about 15 g filling to each wrapper. Moisten the rim, fold and pinch firmly; keep filled dumplings on a clean lightly floured tray.
03
Brown the bottoms
Heat neutral oil in a covered nonstick skillet over medium heat. Arrange dumplings upright without touching and fry 2–3 minutes until lightly golden underneath.
04
Steam carefully
Lower heat and carefully add enough measured water to cover the pan base without submerging dumplings. Cover immediately and cook 8–12 minutes, adding a little hot water if needed.
05
Check and crisp
Check the largest dumpling filling reaches 71°C. Uncover and cook 2–3 minutes until water evaporates and bottoms crisp; lift out with a spatula.

A little kitchen wisdom

Water hitting hot oil can spit; lower the heat and keep your face away when adding it.

Can’t find an ingredient?

Garlic chives: Use finely chopped cabbage, salted briefly then squeezed dry before mixing.

Cook safely

Whole cuts of pork must reach 63°C / 145°F, then rest at least 3 minutes. Ground pork must reach 71°C / 160°F.

FoodSafety.gov guidance ↗

Pork Potstickers

Let’s get cooking

Mix filling

Wrap and seal

Brown the bottoms

Steam carefully

Check and crisp

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

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