Easy and Delicious Pot Stickers


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24 pot stickers

Ingredients Nutrition


  1. In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
  2. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
  3. Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
  4. Mix well with a fork or use your hands.
  5. Work with one wrapper at a time, and keep the rest covered with a damp towel.
  6. Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
  7. With dampened fingers, wet the four edges.
  8. Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
  9. Transfer to an oiled plate; cover with a damp towel to keep moist.
  10. Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
  11. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
  12. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
  13. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
  14. Repeat with remaining tablespoon oil and wontons.
  15. Serve with soy sauce or your favorite dipping sauce.

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