Spoon Simple
Pan-Fried Pork Dumplings (Pot Stickers)
Crispy-bottomed pan-fried dumplings with a juicy pork and cabbage filling. Restaurant-quality pot stickers made at home — the steam-fry method gives you that iconic crispy-soft texture.
Prep 30 min
Cook 15 min
Total 45 min
Serves 4
Ingredients
Step 1 — Make the filling
- 1 lb ground pork
- 2 cups napa cabbage (finely shredded)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 green onions (minced)
- 1 tsp salt
Step 2 — Make the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil or sriracha
- 1 tsp honey
- 1 green onion (minced)
Step 3 — Cook
- 40 round dumpling wrappers
- 2 tbsp vegetable oil
- ⅓ cup water
Instructions
- 1
Make the filling
Squeeze the cabbage in a clean towel to remove excess moisture. Combine all filling ingredients and mix well. Place a small spoonful of filling in the center of each wrapper. Dampen the edge with water, fold in half, and crimp to seal.
- 2
Make the dipping sauce
Whisk all dipping sauce ingredients together. Set aside.
- 3
Cook the pot stickers
Heat oil in a large non-stick skillet over medium-high heat. Arrange dumplings flat-side down without touching. Cook 2-3 minutes until the bottoms are golden. Add water, cover immediately, and steam 6-8 minutes until water is absorbed and filling is cooked. Uncover and cook 1-2 more minutes until bottoms re-crisp. Serve with dipping sauce.
Nutrition per serving: 420 cal · 28g protein · 42g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
