My family would argue homemade potstickers are absolutely worth the effort—plus my kids love to help fold them, and they’re way easier to make than you think. I show you every step so it’s easy enough for any beginner. The key to homemade potstickers is keeping the filling from getting watery. Salting and squeezing the cabbage takes a few extra minutes, but it is an important step to remove excess liquid.
How to Make Homemade Potstickers
Prepare the Filling: Very finely shred and measure the napa cabbage and toss with salt. Let sit for 10 minutes, then squeeze out as much liquid as possible. Combine all of the filling ingredients in a large bowl and mix well.
Fill and Seal: Place about 1 Tablespoon filling in the center of each potsticker wrapper. Wet your finger and lightly moisten the edge, fold two corners together, and press to seal all edges into a half-moon. Pleat the edges if desired.
Pan-Fry, Steam, and Serve: Heat a large skillet over medium-high heat with enough oil to thinly coat the bottom. Arrange potstickers flat-side down in a snug single layer without overlapping or stacking. Cook 2-4 minutes until deeply golden underneath. Reduce heat to medium, carefully add 1/2 cup water, and immediately cover. Steam 5-7 minutes then uncover and cook off any remaining water, and cook 1-2 minutes more to crisp the bottoms. Jiggle the pan to loosen them. Mix all dipping sauce ingredients together and divide into individual bowls if desired. Serve homemade potstickers warm with the sauce.
Lauren Allen
