Homemade dumplings made with napa cabbage, ground pork, ginger, scallion, soy sauce, dry sherry, flour, sesame oil, and salt.

There’s something about making Pork Potstickers that feels a little chaotic in the best possible way. You’ve got dough on the counter, filling in a bowl, cabbage that needs squeezing, and a baking sheet slowly filling up with little dumplings that may or may not all look related. It’s not the kind of recipe where everything stays neat and polished. Honestly, that’s part of why I love it. It feels alive. Like the kitchen is actually being used, not just photographed for a magazine.

The first time I made homemade pork potstickers, I remember staring at the dough rounds like they had personally challenged me. Folding dumplings sounded easy when I read the directions, but once I had pork filling in the middle and sticky fingers, I had a tiny “well, here we go” moment. Some of my first potstickers looked cute. Some looked like tiny wrinkled purses. One looked like it had given up halfway through. But once they hit the pan and that sesame oil started sizzling, suddenly none of that mattered. Crispy bottoms can forgive a lot.

What I love most about this Pork Potstickers recipe is how satisfying it feels from start to finish. You’re not just stirring something and walking away. You’re salting the napa cabbage, mixing the pork filling, kneading the dough, cutting circles, shaping dumplings, and then pan-frying and steaming them until they’re crisp on the bottom and tender on top. It’s hands-on, yes, but in a cozy weekend kind of way. The kind of recipe you make when you want to slow down a little, put on music, and maybe let the kitchen get messy without apologizing to it.

These pork dumplings have such a beautiful balance too. The ground pork is rich and savory, the napa cabbage keeps the filling juicy, the ginger gives it warmth, and the scallion adds that fresh little bite. Soy sauce and dry sherry bring depth, while the sugar quietly smooths everything out. Then the homemade wrapper gives you that soft, chewy texture you just don’t always get from frozen dumplings. Don’t get me wrong, frozen dumplings have saved me on many tired nights. I respect them deeply. But homemade Pork Potstickers? They feel special.

And then there’s the cooking method. First, they fry. Then they steam. Then they crisp again. It feels a little dramatic, like the dumplings are going through character development in the pan. But that’s exactly what gives potstickers their magic — golden crunchy bottoms, tender wrappers, and juicy filling inside. You bite into one, dip it into sauce, and immediately understand why nobody ever eats just one. Has anyone in history eaten one potsticker and stopped? I’m not convinced.

These Pork Potstickers are perfect for a weekend cooking project, a cozy family dinner, a party appetizer, or one of those nights when you want food that feels a little more fun than usual. They’re not perfectly tidy. They’re not instant. But they’re rewarding. And sometimes, that’s exactly the kind of food I want.

Why you’ll Love these Pork Potstickers?

These Pork Potstickers are special because they have that perfect mix of textures. The bottom gets crisp and golden from the sesame oil, the top stays soft and tender from steaming, and the pork filling inside stays juicy and flavorful. It’s the kind of bite that makes you pause for a second before reaching for another one. Crispy, chewy, savory, warm — all the good things in one little dumpling. I mean, come on. That’s hard to beat.

The filling is another reason this homemade potstickers recipe works so well. Napa cabbage keeps the pork from feeling too heavy, which I appreciate because rich dumplings can sometimes get a little dense. The ginger brings brightness, the scallion adds freshness, and the soy sauce gives the filling that deep savory flavor you want in pork dumplings. The dry sherry adds a subtle richness too. It’s not loud, but it helps round everything out. Kind of like background music at dinner — you might not focus on it, but the whole mood is better because it’s there.

I also love that this recipe uses homemade dumpling dough. I won’t pretend it’s as quick as opening a package of wrappers, because it’s not. But it’s simple: flour, water, and salt. That’s it. After the dough rests, it rolls out nicely and wraps around the filling with a tender, chewy texture. There’s something really satisfying about making the wrappers yourself. It feels old-school in a lovely way, like one of those kitchen skills that makes you feel slightly more capable than you did before.

Another thing I really like about Pork Potstickers is that they’re flexible. They can be an appetizer, a main dish, a party snack, or a freezer-friendly meal if you make extra. Serve them with a soy dipping sauce and cucumber salad, or pile them next to rice and stir-fried vegetables for a full dinner. They don’t need much to shine. They’re like the friend who shows up in casual clothes and still somehow looks put together.

And yes, the folding part takes a little patience. But I promise, it gets easier. The first few may look a bit questionable. That’s normal. Homemade dumplings have personality. Some will be rounder, some will be flatter, some may look like they have opinions. It’s fine. Once they’re crisped in the pan and served with dipping sauce, nobody is going to complain. They’ll be too busy eating.

Ingredient Notes

The ingredients for Pork Potstickers are simple, but every single one helps build flavor and texture. The napa cabbage keeps the pork filling tender, the ginger and scallion add freshness, the soy sauce and dry sherry bring savory depth, and the homemade dough wraps everything in a soft, chewy little blanket. Nothing here feels random. It all works together, even if the process looks a little messy on the counter.

• Napa cabbage: Napa cabbage is one of the most important ingredients in these pork dumplings because it keeps the filling moist and light. Salting it first pulls out extra water, which helps prevent the filling from getting watery. After it sits, you rinse it and squeeze it dry. Really squeeze it. Like you’re wringing out a tiny cabbage towel. It feels a little silly, but it makes a big difference.
• Kosher salt: Kosher salt is used to draw moisture out of the cabbage and to season the pork filling. It does quiet behind-the-scenes work here. Just follow the amounts carefully because the recipe also includes soy sauce and salt in the dough.
• Ground pork: Ground pork gives these Pork Potstickers their rich, savory filling. Pork has enough fat to stay juicy, which is exactly what you want inside a dumpling. If the meat is too lean, the filling can turn dry, and dry dumplings are a little sad. Still edible, sure, but not the dream.
• Fresh ginger: Fresh ginger gives the filling warmth and brightness. It cuts through the richness of the pork and adds that fragrant flavor that makes the dumplings taste fresh instead of heavy. I wouldn’t skip it if you can help it.
• Scallion: Scallion adds mild onion flavor without overpowering the pork. It blends nicely with ginger and soy sauce, giving the filling a little lift.
• Soy sauce: Soy sauce brings saltiness, depth, and that savory flavor that makes potstickers taste complete. It helps season the filling from the inside, so every bite has flavor.
• Dry sherry: Dry sherry adds a subtle richness to the pork mixture. It doesn’t make the filling taste boozy. It just gives the flavor a little more depth. If you don’t have it, there are easy swaps, so don’t let that stop you.
• Sugar: Sugar balances the salty and savory flavors. It’s only a small amount, so the filling won’t taste sweet. It just smooths things out a bit, especially with the soy sauce and ginger.
• All-purpose flour: Flour is the base of the homemade potsticker wrappers. It creates a dough that’s sturdy enough to hold the filling but tender enough to bite through after cooking.
• Water: Water brings the dough together. At first, the dough might feel a little rough or stubborn. That’s okay. Once it’s kneaded and rested, it becomes much easier to roll.
• Table salt: A little salt in the dough gives the wrapper flavor. Plain dough can taste flat, so this small amount helps.
• Sesame oil: Sesame oil gives these Pork Potstickers that nutty aroma and helps crisp the bottoms. When it hits the hot pan, the smell is so good it practically sends out a dinner invitation.
• Water for steaming: Water is added to the hot pan after the dumplings brown. It creates steam, which cooks the pork filling and softens the wrappers. Then, once the water evaporates, the bottoms crisp again. That’s the potsticker magic.

How to Make Pork Potstickers?

Making Pork Potstickers is easiest if you break it down into little stages. First, you prep the cabbage. Then you mix the filling. Then you make and rest the dough. After that, you roll, cut, fill, fold, and cook. Written out, yes, it looks like a lot. But in real life, it has a rhythm. You do one thing, then the next. Put on a playlist, clear some counter space, and accept that flour may end up on your shirt. It happens. That’s part of dumpling day.

Step 1: Salt the cabbage. Combine the finely shredded napa cabbage with 1 tablespoon kosher salt and let it sit for 30 minutes. This step pulls extra moisture out of the cabbage so the filling doesn’t become too wet. After the cabbage rests, rinse it well and squeeze it dry. Don’t be gentle here. The drier the cabbage, the better the filling will hold together. A watery filling makes sealing the dumplings harder, and nobody wants dumpling drama before the pan even gets involved.

Step 2: Make the pork filling. In a large bowl, combine the squeezed cabbage with ground pork, fresh ginger, scallion, soy sauce, dry sherry, 1 teaspoon kosher salt, and sugar. Mix until everything is evenly combined. The filling should look moist but not soupy. This is where the flavor starts coming together, and it should already smell savory and fresh from the ginger and scallion.

Step 3: Portion and chill the filling. Scoop about 2 teaspoons of the pork mixture and form it into a small ball. Place it on a baking sheet, then repeat with the remaining filling. Cover the baking sheet and refrigerate for at least 30 minutes. Chilling the filling makes it firmer, which makes the dumplings much easier to wrap. It also gives the flavors a little time to settle in together.

Step 4: Make the dumpling dough. In a medium bowl, stir together the all-purpose flour, water, and 1/2 teaspoon table salt with a fork. Keep mixing until a rough dough forms. Then knead the dough until all the flour is incorporated. At first, the dough might look like it has trust issues. Give it a minute. It comes together.

Step 5: Rest the dough. Divide the dough into three balls. Cover them with plastic wrap and let them rest for 30 minutes. This rest helps the dough relax, which makes it easier to roll thin. If you skip the resting time, the dough may spring back and fight you. And personally, I don’t want to argue with dough.

Step 6: Roll and cut the wrappers. Roll one dough ball on a lightly floured surface until it is about 1/8 inch thick. Use a 3 1/2-inch round cutter to cut out 8 to 10 rounds. Cover the rounds with plastic wrap so they don’t dry out while you work. Repeat with the remaining dough balls. Keeping the wrappers covered is important because dry edges are harder to seal.

Step 7: Fill and shape the dumplings. Place one chilled pork filling ball in the center of each dough round. To shape a triangle, lightly pinch the dough edges at three points around the circle — think 12 o’clock, 4 o’clock, and 8 o’clock. Bring the rounded edges together around the filling to make three equal sides. Press the open edges firmly to seal. Place each filled dumpling on a floured baking sheet. If a few look funny, let them be funny. They’ll still taste amazing.

Step 8: Heat the pan. In a sauté pan over high heat, heat 1 tablespoon sesame oil. Add half of the dumplings to the pan, leaving space between them. Once the dumplings are in, reduce the heat to medium. This lets the bottoms brown without burning. You want that golden crisp base, not a smoky kitchen alarm situation.

Step 9: Pan-fry the dumplings. Cook the dumplings for about 3 minutes, or until the bottoms begin to brown. Try not to move them too much while they cook. I know it’s tempting to peek, but let the pan do its work. That first crisp layer is what gives Pork Potstickers their classic texture.

Step 10: Steam the dumplings. Slowly add 1/4 cup water to the pan, then cover the pan immediately and reduce the heat to low. Steam for 6 minutes. Be careful when adding the water because the pan is hot and may splatter. The steam cooks the pork filling through and softens the wrapper, so the dumplings become tender on top.

Step 11: Crisp the bottoms again. Remove the lid, raise the heat to medium-high, and cook for about 3 more minutes, or until the bottoms are crisp again. This step brings back the golden crunch after steaming. It’s the reason potstickers are so satisfying — soft and crisp at the same time.

Step 12: Repeat and serve. Repeat the pan-fry, steam, and crisping process with the remaining dumplings, using the remaining sesame oil and water as needed. Serve the Pork Potstickers warm with your favorite dipping sauce. And yes, eating one before they reach the table counts as quality control.

Storage Options

These Pork Potstickers are best fresh from the pan, when the bottoms are crisp and the filling is hot and juicy. That’s their golden moment. But leftovers can still be wonderful if you reheat them the right way. Let cooked potstickers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a lightly oiled skillet over medium heat until warmed through and crisp on the bottom again. The microwave works if you’re in a rush, but the bottoms will be softer. Not bad, just not quite that fresh-pan magic.

You can also freeze uncooked pork potstickers, and honestly, this is one of the best things about the recipe. Arrange the filled dumplings on a floured or parchment-lined baking sheet in a single layer. Freeze until firm, then transfer them to a freezer-safe bag or container. This keeps them from sticking together in one giant dumpling brick, which is not the goal. Freeze them for up to 2 months. When you’re ready to cook, you can cook them straight from frozen. Just add a little extra steaming time so the pork filling cooks all the way through.

If you want to prep ahead, you can store the filling separately in the refrigerator for up to 24 hours before assembling. The dough can also rest in the fridge for a short time, but homemade dumpling dough is usually easier to roll after its first room-temperature rest. If it gets too firm in the fridge, let it sit out for a little while before rolling. Dough, like people, sometimes needs a minute to relax.

Variations & Substitutions

These Pork Potstickers are delicious as written, but you can absolutely adjust them to fit your kitchen. That’s the nice thing about dumplings — once you understand the basic method, you can play around a little. Use different meat, add shrimp, swap the cabbage, or grab store-bought wrappers if you want to save time. I’m all for homemade, but I’m also all for keeping dinner realistic.

• Use ground chicken or turkey: Ground chicken or turkey can replace the pork if you want a lighter filling. Try to use meat with a little fat so the dumplings stay juicy. Very lean meat may taste drier, so you might want to add a tiny splash of sesame oil to the filling.
• Add shrimp: Finely chopped shrimp can be mixed with the pork or used to replace part of it. Pork and shrimp together make a flavorful filling with a slight sweetness from the seafood. It’s a lovely variation if you want something a little special.
• Swap the cabbage: Napa cabbage is tender and mild, which makes it ideal for potstickers, but green cabbage can work too. Shred it finely and salt it just like the napa cabbage so you can squeeze out the extra moisture.
• Use rice wine instead of dry sherry: Chinese rice wine is a great substitute for dry sherry. Mirin can also work, but it is sweeter, so you may want to reduce or skip the sugar in the filling.
• Use store-bought wrappers: If making dough feels like too much, use store-bought dumpling wrappers. Homemade wrappers are wonderful, but store-bought ones make the recipe faster and still delicious. Some days, that’s exactly what you need.
• Add garlic: If you love garlic, add a little minced garlic to the filling. It pairs beautifully with pork, ginger, scallion, and soy sauce. Just don’t go too wild unless you want garlic to take over the whole dumpling.
• Add chili oil: For spicy Pork Potstickers, serve them with chili oil or chili crisp. You can also stir a tiny amount into the dipping sauce for heat and crunch.
• Make them vegetarian: Replace the pork with finely chopped mushrooms, tofu, and extra cabbage. Cook down watery vegetables before using them so the filling doesn’t become too loose. Mushrooms bring a nice savory flavor, especially when they’re cooked until their moisture evaporates.

What to Serve With Pork Potstickers?

These Pork Potstickers can be served as an appetizer, snack, or full meal depending on what you put beside them. Since they’re rich, savory, and crispy, I like pairing them with something fresh or simple. Rice, noodles, soup, cucumber salad, stir-fried vegetables — all good choices. The dumplings bring plenty of personality, so the sides don’t need to shout.

• Soy dipping sauce: A soy-based dipping sauce is classic with pork dumplings. Mix soy sauce with rice vinegar, sesame oil, ginger, scallion, or chili oil. It adds saltiness, tang, and a little brightness to each bite.
• Chili crisp: Chili crisp is perfect if you like heat. It adds spice, crunch, and that “just one more dip” energy. A little goes a long way, unless you’re one of those people who puts chili crisp on everything. In that case, I respect the commitment.
• Steamed rice: Rice turns Pork Potstickers into a fuller meal. It’s simple, cozy, and perfect for catching extra dipping sauce. Sometimes plain rice is exactly what a rich dumpling needs.
• Fried rice: Fried rice makes the meal extra satisfying. Egg fried rice, vegetable fried rice, garlic fried rice — any of them would work beautifully with potstickers.
• Stir-fried vegetables: Broccoli, bok choy, snap peas, carrots, or green beans add color and freshness. They help balance the richness of the pork filling.
• Cucumber salad: A cool cucumber salad is one of my favorite sides with homemade potstickers. It’s crisp, refreshing, and tangy, which makes it a perfect contrast to the warm dumplings.
• Noodle bowls: Serve potstickers with sesame noodles, ramen, or stir-fried noodles for a cozy dinner. It’s filling, comforting, and honestly hard to stop eating.
• Soup: A light soup pairs beautifully with potstickers. Egg drop soup, miso soup, or hot and sour soup would all make the meal feel complete without making it too heavy.

FAQ

Can I make Pork Potstickers ahead of time?

Yes, you can make Pork Potstickers ahead of time. Assemble the dumplings and refrigerate them for a few hours before cooking, or freeze them uncooked for longer storage. If you refrigerate them, keep them covered so the wrappers don’t dry out. Dry wrappers can crack or become hard to seal, and that’s annoying after all your folding work.

Can I freeze Pork Potstickers?

Yes, pork potstickers freeze very well. Place uncooked dumplings on a baking sheet in a single layer and freeze until firm. Then transfer them to a freezer-safe bag or container. Cook them from frozen and add a little extra steaming time to make sure the pork filling cooks through. Freezer dumplings are such a nice gift to future-you.

How do I know when the pork filling is cooked?

The filling should be cooked through after the pan-fry and steaming process. If you’re unsure, cut one dumpling open and check that the pork is no longer pink in the center. Frozen dumplings may need extra steaming time, so give them a little longer if needed.

Can I bake Pork Potstickers?

You can bake them, but they won’t have the same texture. Classic Pork Potstickers are pan-fried and steamed, which gives them crisp bottoms and tender tops. Baking will cook them, but they won’t have that same golden, chewy, juicy potsticker feel.

These Pork Potstickers are crispy, tender, juicy, and honestly pretty rewarding to make at home. The filling is savory with ground pork, napa cabbage, ginger, scallion, soy sauce, and sherry, while the homemade wrappers give each dumpling that soft, chewy bite. They take a little time, yes, but not in a frustrating way. More like a “let’s make something good with our hands” kind of way.

And if your first few dumplings look a little crooked, don’t worry. Mine usually do too. That’s homemade food. It has fingerprints, odd edges, and personality. Make these Pork Potstickers for a cozy dinner, a party appetizer, or a weekend cooking project when you want something fun and satisfying. Can’t wait to hear what you think — are you dipping yours in soy sauce, chili crisp, or both?

Pork Potstickers

Homemade pork potstickers filled with napa cabbage, ground pork, ginger, scallion, soy sauce, and sherry, then pan-fried and steamed until crisp and tender.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Asian-inspired, Chinese-Inspired

Keyword: Pork Potstickers

Ingredients

For the Pork Filling

• 8 oz napa cabbage finely shredded, about 3 c
• 1 tbsp kosher salt for cabbage
• 8 oz ground pork
• 2 tbsp fresh ginger minced
• 1 scallion thinly sliced
• 2 tsp soy sauce
• 2 tsp dry sherry
• 1 tsp kosher salt
• 1/2 tsp sugar

For the Dumpling Dough

• 3 c all-purpose flour
• 3/4 c water
• 1/2 tsp table salt

For Cooking

• 2 tbsp sesame oil divided
• 1/2 c water divided

Instructions

Prepare the cabbage.

• Place the finely shredded napa cabbage in a bowl and toss it with 1 tbsp kosher salt. Let the cabbage stand for 30 minutes to draw out excess moisture.

Rinse and dry the cabbage.

• Rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze the cabbage firmly to remove as much liquid as possible.

Prepare the pork filling.

• In a large bowl, combine the drained cabbage, ground pork, minced ginger, sliced scallion, soy sauce, dry sherry, 1 tsp kosher salt, and sugar. Mix until evenly combined.

Portion the filling.

• Shape 2 tsp portions of the pork mixture into small balls. Place them on a baking sheet, cover, and refrigerate for at least 30 minutes.

Prepare the dough.

• In a medium bowl, stir together the all-purpose flour, water, and 1/2 tsp table salt with a fork until a rough dough forms.

Knead the dough.

• Knead the dough until all flour is fully incorporated and the dough becomes cohesive.

Rest the dough.

• Divide the dough into three equal balls. Cover with plastic wrap and allow the dough to rest for 30 minutes.

Roll the dough.

• Working with one dough ball at a time, roll it out on a lightly floured surface until it is approximately 1/8 inch thick.

Cut the wrappers.

• Using a 3 1/2-inch round cutter, cut the dough into 8 to 10 rounds. Cover the rounds with plastic wrap to prevent drying. Repeat with the remaining dough balls.

Fill the wrappers.

• Place one chilled pork filling ball in the center of each dough round.

Shape the potstickers.

• To form a triangle shape, lightly pinch the edge of the dough at three points around the circle, similar to the 12 o’clock, 4 o’clock, and 8 o’clock positions. Bring the rounded edges together around the filling to create three equal sides.

Seal the dumplings.

• Press the open rounded edges firmly together to seal each dumpling. Place the filled dumplings on a floured baking sheet.

Heat the pan.

• In a sauté pan over high heat, heat 1 tbsp sesame oil. Add half of the dumplings to the pan, leaving space between each one. Reduce the heat to medium.

Pan-fry the dumplings.

• Cook the dumplings for 3 minutes, or until the bottoms begin to brown.

Steam the dumplings.

• Slowly add 1/4 c water to the pan. Cover immediately and reduce the heat to low. Steam for 6 minutes, or until the filling is cooked through.

Crisp the bottoms.

• Uncover the pan, raise the heat to medium-high, and cook for an additional 3 minutes, or until the bottoms are crisp.

Cook the remaining dumplings.

• Repeat the pan-frying, steaming, and crisping process with the remaining dumplings, using the remaining sesame oil and water.

Serve.

• Serve the pork potstickers warm with your preferred dipping sauce.

Notes

To make these Pork Potstickers gluten free, replace the all-purpose flour with a gluten-free dumpling wrapper dough or use certified gluten-free dumpling wrappers. Substitute the soy sauce with gluten-free tamari or certified gluten-free soy sauce. Check the dry sherry label to confirm it is gluten free, or replace it with gluten-free rice wine. Ensure all seasonings, including kosher salt and sesame oil, are processed without gluten cross-contamination. Gluten-free wrappers may be more delicate, so handle them gently when filling and sealing.