Pot Stickers Traditional
Featured in Allrecipes Magazine

Pot Stickers Traditional


"This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce."


7 h 10 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
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  1. 262 Ratings


DANGEROUS if directions are followed as written. First of all these little buggers are a pain to make but I like a good challenge and ended up coming up with a system that worked. But BE CAREF...

Fantastic recipe! A lot like the pot stickers my mom and I make together. You can put pretty much anything into these (tofu, bean sprouts, onion, different kinds of meat, etc) but it is very imp...

Excellent. Ommitted the cabbage and added more water chesnuts. Sauce is wrong tho. Try 2T. soy sauce,2T. rice wine vinegar,1/2 tsp sesame oil & 1tsp. minced scallion. As always well worth th...

I followed the recipe with the following exceptions: I used one pound uncooked ground pork (they're much easier to make this way, and this is how they do it in China) and about 1/2 cup finely sh...

Wow what a great recipe. I've made these twice, the second time I cooked them a little differently.Heated 2 tblsp. of oil over medium heat. Lightly browned them until golden on the bottom ...

This recipe was excellent!!!! Similar to the ones you would get from a Chinese restaurant, or even Friday's. I made modifications to the recipe, not because I felt they needed it, but because I ...

These were wonderful--a lot of work though but worth it. I combined two recipes together. I only used 1/2 c. chopped cabbage, using the blender method to chop. It was easy this way, just make...

My husband and I thought that these were very good. I steamed them with a little chicken broth which gave them a nice flavor. I also put some in the freezer and pull out a few whenever we want...

I added a bit of red pepper flakes to the filling. A bit confused on step 4; stir constantly after adding pot stickers? I just added pot stickers to heated oil, browned the bottoms, added the wa...