Pork and Veggie Potstickers

Pork and Veggie Potstickers
Potstickers are such a fun Chinese appetizer to make because you can get the whole family involved in stuffing and sealing them. Feel free to adjust the spices or veggies to your liking and serve with a side of peanut or soy sauce.
  • Yield: Makes 48 potstickers
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes


  • 1 pound ground pork
  • ½ cup minced bamboo shoots
  • ¼ cup minced fresh ginger
  • 6 scallions, minced
  • 6 cremini mushrooms, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  • 1 tablespoon hoisin sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon Chinese five-spice powder
  • ½ to 1 teaspoon cayenne pepper
  • 48 round dumpling wrappers
  • ¼ cup vegetable oil
  • Peanut sauce or soy sauce for serving


  1. In a large bowl, mix the ground pork, bamboo shoots, ginger, scallions, mushrooms, soy sauce, sesame oil, cornstarch, hoisin sauce, garlic, five-spice powder, and cayenne pepper until combined.
  2. Place 1½ teaspoons of the filling in the center of a dumpling wrapper. Wet the edges with water, then fold the circle in half without sealing. Pinch 1 end closed, then create pleats, pressing against the flat side to seal. Flatten the bottom slightly. Repeat with the remaining filling and wrappers.
  3. In a large skillet, heat 2 to 3 tablespoons vegetable oil over high heat. Add the potstickers in batches and fry for 2 to 3 minutes, until golden. Add ½ cup water to the skillet, cover, and cook until the water is boiled away, about 3 minutes. Uncover, reduce the heat to medium, and cook for an additional 2 to 3 minutes. Add more vegetable oil, as needed, and repeat until all potstickers are cooked. Serve with sauce.
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