Easy Pork Potstickers

4.89 from 9 votes

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These Pork Potstickers make for an easy lunch or dinner! I love making a big batch of this potsticker recipe and freezing them for later!



The only thing that deters me from making Potstickers all the time is the time it takes to fill and fold them. But, they’re still easy to make! Gather some little hands for the assembling and before you know it, your freezer and tummy will be full of potstickers.

What are Potstickers?

Potstickers are Chinese dumplings usually consisting of ground meat and vegetable filling. The filling is wrapped in a dough and then is boiled, steamed or fried. They can also be served with a variety of sauces. In summary, Potstickers are tasty little devils. And quite simple to make.

Main Ingredients Needed

  • Ground Pork – Delicious pork can also be substituted for ground turkey or chicken. Or you can replace the whole meat thing with a medley of minced vegetables.
  • Gyoza Wrappers – Basically holds all of the flavors and delivers it to your mouth. It helps that this wrapper can be shifted from soft to crunchy by the way you cook it.
  • Potsticker Sauce – Equal parts honey and soy sauce. It’s the perfect salty-sweet complement.

Pot Sticker Filling

How to Make Potstickers

  1. In a large bowl, stir pork, onion soup mix, pepper, green onion, and sesame oil together until well combined.
  2. Crack an egg into a bowl and whisk it up. That’s basically all the prep work you need to do before filling the potstickers. Easy peasy.
  3. Now comes the part that makes me want to hibernate: filling seventy billion potstickers. It’s time-consuming but oh so worth it! I think I can I think I can… Scoop about 2 teaspoons of the ground pork mixture into the center of a gyoza wrapper.
  4. Brush one half of the wrapper with the beaten egg.
  5. Then fold/crimp it up into a potsticker, being sure to remove any air pockets as you go. It might take a few tries, but you can and will succeed…because I believe in you! I’m so supportive.

Wrapping Gyoza

How to Cook Potstickers

  1. To cook these suckers, spray a large skillet with nonstick cooking spray. On top of the spray, add in 2 tablespoons of canola oil.
  2. Place the pan over medium-high heat and add in enough potstickers to cover the bottom but not touch each other. Mine fit 12.
  3. Once the pan is hot, throw in about 3/4 cup cold water and cover with a lid. Let the potstickers cook for about 3 minutes. A good indicator of the potstickers being done is the water is nearly evaporated.
  4. Remove the lid, let the water completely evaporate and let the bottoms crisp up. After they have gotten some color, remove and serve with fried rice and a little sauce.
Potsticker Recipe


That’s it!! Any extra potstickers that you made can go on a baking sheet into the freezer. Once they are frozen, transfer them to a plastic freezer bag so they are ready to cook whenever you get the urge.

Not a hard thing to make, just time-consuming. Your families and fat pants will thank you….or me. Either way, you’re welcome.

Pork Potstickers

More Recipes to Try!

Enjoy a batch of Potstickers this weekend 🙂 Printable recipe below!

Pork Potstickers
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4.89 from 9 votes

Easy Pork Potstickers

These Pork Potstickers make for an easy lunch or dinner! I love making a big batch of this potsticker recipe and freezing them for later! 
servings 36 potstickers, approximately
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes


  • 1.5 lbs ground pork or ground chicken
  • 1 envelope onion soup mix
  • pepper to taste
  • 2 green onions white and light green parts chopped finely
  • 2 tablespoons sesame oil
  • 12 oz. gyoza wrappers in 3-inch circles
  • 1 egg beaten
  • 2 tablespoons canola oil
  • sauce: equal parts soy sauce and honey
  • sesame seeds for garnish optional


  • In a large bowl, stir pork, onion soup mix, pepper, green onion, and sesame oil together until well combined.
  • Place 4 gyoza wrappers onto a clean work surface. Scoop 2 teaspoons of meat onto the center of each wrapper. Brush half of the circles' edge with beaten egg, then seal, folding 5 to 6 pleats into each pot sticker. Repeat until no more meat filling remains.
  • To cook: spray a large skillet with nonstick cooking spray. Add in canola oil and place over medium-high heat. Add in about 12 potstickers, or enough to cover the bottom without touching each other. Once the pan has become hot, pour in about 3/4 cup cold water and cover to cook thoroughly. Once the water is nearly evaporated, remove lid and crisp bottoms of potstickers. Remove from pan and serve with the sauce and sesame seeds.
  • To make the sauce: stir equal parts of soy sauce and honey together.
  • To freeze potstickers: place on baking tray and freeze. After about 12 hours, transfer to a plastic freezer bag.


Calories: 96kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 155mg | Potassium: 73mg | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.5mg
Course: Dinner
Cuisine: Asian
Keyword: How to Make Potstickers, Potsticker Recipe, Potsticker Sauce, Potstickers

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Recipe Rating

47 Responses
  1. Melissa

    5 stars
    These potstickers are perfect! They’re a labor of love for sure but are worth it in the end, even if ours didn’t turn out as pretty as yours 😆

  2. Kristen

    I love potstickers and dumplings and appreciate that this recipe seems delicious without being an all-day affair! Can’t wait to try it out.

  3. Louisa Conklin

    Can’t wait to try this recipe! I hope it’s as easy as it looks!! Thank you Lauren for all the great easy recipes! 😋

  4. Jen

    5 stars
    These are easily my favorite recipe of yours and what inspired me to branch out and try something new. Easy, but tedious, but also delicious and totally worth it.

  5. Alex

    4 stars
    Just made this and they came out really good. They were easy to make and I got to watch the race while I put them together. Thanks

  6. Samantha

    5 stars
    Delicious. Made these the other night and then had more in the freezer…which I ate last night. Mine aren’t as pretty but delicious!

  7. Lauren

    Lauren you make these look so easy! I’ve got to try them. My kids would absolutely love these! My three year old would be all over helping me make these! Might not be as pretty but I love when he helps me in the kitchen!

  8. Lauren M

    I love the idea of making a bunch of these and freezing some. This has been on my Pinterest board for a long time, I need to try them this week!

  9. Mike

    5 stars
    YUM!!! Thanks for sharing this awesome recipe. Made some last night for dinner, then again for a snack later that night and some more for lunch today…or brunch since it’s not even 12 pm yet. These are so good and really easy. Quick question though, do yours stick to the pan after the water has evaporated?

  10. Lesley

    I cannot wait to make these! We normally order these when we eat out but since we just had a baby 2 wks ago, we are eating more at home. These look delicious! Thanks for sharing 🙂

  11. Valerie

    I cheat and use a plastic empanada maker I picked up at Dollar Tree… {grin} It folds and seals fairly convincing-looking pot stickers and I don’t have to make a single pleat. (Lest you think there’s no hands-on work, up until recently I pre-cut egg roll wrappers into circles because I didn’t know my grocery store stocks the gyoza wrappers in the freezer section…………) I’ve done them the hand-pleated way several times, but when I set out to make them in bulk, the hinged half-moon wonder was a mercy!

  12. susanne m

    Lauren thank you so much for your prompt response! What I am trying to determine is if I want to freeze them to have ahead do I freeze them full cooked and reheat or do I freeze them uncooked and then prepare right from the freezer?? Thank you so much in advance!

  13. Charlyn

    For the frozen pot stickers, do you have to do anything special/extra to them before cooking? Do they need to be defrosted first or can you just cook them the same way as you did the fresh ones? Thanks!

    1. beth w

      nope, you can cook them as you do the fresh ones. I usually add a little oil to the pan, let them sizzle a bit, and then I usually splash in a little bit of water (1/4 c? I don’t know–I never measure) and put the lid on immediately. After about 5 minutes, take the lid off and let them finish cooking/let the skins get a brown and toasty.

      Also, as this is one of the very few Chinese dishes I learned from my mom, to make it more authentic you could also throw in minced garlic, ginger, scallions, and some soy sauce and sesame seed oil. In case you wanted more work. 🙂

  14. Caitlyn

    I love making pot stickers! When I lived in Japan, I bought a handy pot sticker mold (in Japan pot stickers are called “gyoza”), and that makes the folding process MUCH easier. I think the best thing to do it buy a few molds, have some friends over, and make them together! 🙂 This link has an example mold:


    Good luck with the tiles!

  15. Leslie W

    I miss the beginning days of Pinterest when people used to comment on just about everything posted, good or bad. Sometimes even arguments ensued. It was hilarious. Apparently someone passed new guidelines a while back banning commentary making it not as much fun. I still like to get ideas from Pinterest but it’s not the same. Does anyone else miss that?

  16. Heather @ Shards of Lavender

    Pinterest certainly has changed how we view many things in life, hasn’t it? How did we know what to do for our kids’ birthdays or what the perfect teacher’s gift was before Pinterest? Hehe! Love the golden brown bottoms on these potstickers and how easy they seem to whip up!

  17. Meagan @ A Zesty Bite

    These look great!

    Pinterest is good and evil at the same time. There are things that are easy to make and things that make me want champagne taste at a beer budget.

  18. BusyWorkingMama

    These look great! We’re forever working on remodel and DIY projects, but my handy hubby loves them! In fact, if I don’t have a project for him to focus on, he’ll start doing goofy things I don’t want him to do…

  19. Karen

    I hate to admit, I was laughing all the way through your blog…is it too early to laugh at this time in the morning? I feel your pain…yea, I just joined pinterest and still not exactly sure what it is all about….but I have some board regardless. Thank you for this recipe. It looks yummy and although it may take awhile to get those babies filled…once it is done, it is yum! Good luck with your bathrooms. Part of the problem is there are too many wonderful choices…head spinning! Keep looking at your kitchen and how amazing it turned out.