Pork Potstickers

These healthy dumplings have a juicy filling so they don't need to be served with a dipping sauce, but offer them with a little chili oil if you'd like. Look for dumpling wrappers in the produce section of your supermarket or at an Asian market.

Prep Time:
1 hr 45 mins
Additional Time:
1 hr
Total Time:
2 hrs 45 mins
14 servings


  • 1 pound ground pork

  • 1 large egg, lightly beaten

  • 1 cup sliced scallions

  • ¼ cup Shaoxing rice wine (see Tip)

  • ¼ cup reduced-sodium soy sauce

  • 2 tablespoons mushroom dark soy sauce (see Tip)

  • 2 tablespoons minced fresh ginger

  • 1 tablespoon sesame oil

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch, plus more for dusting

  • 1 teaspoon ground white pepper

  • ¼ teaspoon salt

  • 2 cups finely chopped napa cabbage

  • 80 round dumpling wrappers

  • 7 tablespoons canola oil, divided

  • 3 ½ cups warm water, divided


  1. Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.

  2. Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.

  3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.


Tips: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.

Mushroom dark soy sauce contains straw mushroom extract. It packs a punch of pungent, umami flavor.

To make ahead: Freeze uncooked dumplings (Steps 1-2), uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.

Nutrition Facts (per serving)

298 Calories
14g Fat
30g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 14
Serving Size 5-6 dumplings
Calories 298
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 12g 23%
Total Fat 14g 18%
Saturated Fat 3g 14%
Cholesterol 39mg 13%
Vitamin A 202IU 4%
Vitamin C 3mg 4%
Folate 75mcg 19%
Sodium 480mg 21%
Calcium 41mg 3%
Iron 2mg 13%
Magnesium 20mg 5%
Potassium 182mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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