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Pot Stickers

These delicious little Chinese dumplings are a traditional treat during Chinese New Year, filled with meat or vegetables, then cooked by steaming, poaching or frying. Consider doubling or tripling the recipe and freezing some (uncooked) for a great “go-to” fast meal—just drop them into hot broth, add a few veggies, and you have a hearty, warming soup.

A row of golden fried potstickers on a bright white plate.



  • ½ lb (227 g) ground pork or turkey
  • 2 green onions, minced
  • 2 T (25 g) bamboo shoots, minced
  • 1 tsp (5 g) ginger, minced
  • 1 T (9 g) cornstarch
  • 2 tsp (10 ml) soy sauce
  • 1/8 tsp (⅓ g) white pepper


  • 6 T (89 ml) soy sauce
  • ¼ C (59 ml) Chinese black vinegar, or balsamic vinegar
  • 2 T (30 ml) sesame oil
  • 2 T (31 g) chili garlic sauce

Assembly & Cooking:

  • 22 round pot-sticker wrappers
  • 2 T (30 g) vegetable oil
  • ⅔ C (148 ml) water


Combine all filling ingredients thoroughly; set aside. Mix all sauce ingredients together well. To assemble dumplings, put 1 T (14 g) filling in center of a wrapper. Press lightly against work surface to form a flat bottom. Brush wrapper edges with water; fold in half; press to seal. To cook, heat 1 T (15 ml) oil in a nonstick frying pan on medium high; swirling to coat bottom. Add half of the pot stickers seam side up and cook until bottoms are golden brown, about 3 minutes. Add ⅓ C (74 ml) water, cover, reduce heat and cook until water is absorbed, about 3 minutes. Remove from pan and repeat with remaining pot stickers. Serve with dipping sauce.

  • Prep time: 5 minutes.
  • Cook time: 12 minutes.
  • Makes 4 servings.