Homemade Pot Stickers


These are really easy to make.  You can also freeze them after assembling them.  If you want to freeze them make sure to “flash” freeze.  Lay them on a cookie sheet (or 2) and set in freezer until they are frozen.  Remove from sheet and place in a freezer bag and return to the freezer.  This way if you only want a few at a time you don’t end up with a big frozen lump of pot stickers!


Here is the basic recipe, you can vary this add your own spices and play around until you find what you prefer.


½ lb. finely chopped meat (I run the meat through my food processor), this can be beef, chicken, pork, shrimp, etc..  this is uncooked meat

1 cup (or more) shredded or chopped cabbage, you want this shredded very thin. I use my food processor to really chop it well

1 small onion or a couple green onions, chopped fine

½ t chopped garlic, you can add more if you like garlic

½ t minced ginger, this is fresh ginger

2 T soy sauce

1 T cornstarch

Post Sticker (also called Won Ton) Wrappers, these are small and round and  typically you can find these in the produce section of your grocery store


In a large bowl mix all of the above ingredients very well.  Then sit down at a table with a small bowl of water.  Lay one wrapper in front of you and put a small scoop of filling in the center.  Dip your fingers in the water and spread a little around one side of the wrapper.  Fold the wrapper in half and pinch it closed to seal.  Sit on a large plate and do this again until you have used up all the filling.  This will make about 2 or 3 dozen, depending on the size of your wrapper and how much filling you put in them. 


If you want to eat them right away, heat a frying pan with a little olive oil.  Lay the pot stickers in the hot oil and let them brown.  As they cook I turn them and lift them up now and again because they can have a tendency to stick.  After they are brown and have cooked for a couple of minutes add enough water to the pan to cover the bottom of the pan but not covering the pot stickers themselves.  Cover the frying pan with a lid and reduce heat to medium and cook for about 4 minutes.  Most of the water should be gone at this point. 


If you want to freeze them, follow the instructions I gave at the beginning.  You can dust the pot stickers with a bit of corn starch to keep them from sticking to the cookie sheet.   When it is time to cook them, you can take them right from the freezer and follow the basic directions allowing a few extra minutes of cooking time for defrosting and cooking completely. 





  1. for the recipe! We love potstickers, and I know these will be healthier than those frozen ones I buy at the store :) !


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