Potstickers consist of a meat or vegetable filling in a thin dough wrapper and can be steamed, boiled or fried. They are a traditional treat served during the Chinese New Year when families gather and make them together. You can double or triple the recipe below and freeze uncooked potstickers until ready to prepare and serve.


½ lb ground pork or ground turkey
2 green onions, minced
2 tbsp bamboo shoots, minced
1 tsp minced ginger
1 tbsp cornstarch
2 tsp soy sauce
⅛ tsp white pepper
22 round potsticker wrappers
2 tbsp vegetable oil
⅔ cup water

6 tbsp soy sauce
¼ C Chinese black vinegar or balsamic vinegar
2 tbsp sesame oil
2 tbsp chili garlic sauce


Combine all filling ingredients; mix well.

In a medium bowl, blend all ingredients together until mixed well.

Put 1 T of filling in center of a wrapper. Place on work surface and press lightly to form a flat bottom. Brush edges of wrapper with water, fold in half and press edges to seal. Repeat for all potstickers. Heat nonstick frying pan to medium high and add 1 tablespoon of oil; swirl around to coat bottom. Add half potstickers seam side up and cook until bottoms are golden brown, about 3 minutes. Add ⅓ cup of water, cover and reduce heat; cook until water is absorbed, about 3 minutes and remove from pan. Repeat with remaining potstickers. Serve with dipping sauce.

Cook time: 3 minutes.

Makes 22 potstickers.

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