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plate of potstickers with sauce above
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5 from 1 vote


These homemade Potstickers are better than take-out! Chewy wonton wrappers are stuffed with tender and flavorful pork, steam-fried until the bottoms are crispy, then served with a sweet, tangy, slightly spicy dressing.
Prep Time1 hr
Cook Time8 mins
Total Time1 hr 8 mins
Course: Appetizer
Cuisine: Chinese
Keyword: easy, ground pork, steam fried
Servings: 75 wontons
Calories: 41kcal
Author: Jennifer Debth



  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (8.5 oz) bag coleslaw mix (shredded cabbage, red cabbage, carrots) - dressing discarded
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 75 square wonton wrappers
  • Vegetable oil
  • Water

Dipping Sauce

  • 1/2 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder



  • Place pork, ground ginger, garlic powder, salt, pepper, coleslaw mix, green onion, cilantro, soy sauce, vinegar, sesame oil, and sriracha into a medium sized bowl.
  • Use your hands to mix until the ingredients are fully combined.
  • Cover and refrigerate for 1 hour.
  • Place a wonton wrapper onto a clean work surface.
  • Moisten the edges with water.
  • Place 1/2 tablespoon pork mixture into the center of the wonton wrapper.
  • Fold the wrapper in half into a triangle, and seal the edges well. Be sure to let out any air.
  • Stand the filled wonton upright so the filling is on the bottom, then use your fingers to crimp the edges.* They should be able to stand upright unsupported.
  • Repeat with remaining wontons.
  • Freeze** or cook the wontons following the steps below. 

  • In a large, deep skillet, heat 1/4 cup vegetable oil over medium high heat for 2 minutes.
  • Place 12 of the pot stickers into the oil crimped side up.
  • Cook for 2 - 2 1/2 minutes or until the bottoms are golden brown.
  • Reduce heat to medium and cover the pan.
  • Lift the lid slightly to CAREFULLY pour 1/4 cup water into the skillet.
  • Re-cover and cook for 3-5 minutes, or until the bottoms have browned nicely and the filling is cooked.
  • Drain the pan, then repeat with remaining potstickers.
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Dipping Sauce

  • Place soy sauce, rice vinegar, chili garlic sauce, brown sugar, sesame oil, onion powder, and garlic powder into a medium sized bowl. 

  • Whisk until well combined.
  • Serve with potstickers!
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*I highly recommend watching the video for visuals on how to fill, seal, and crimp the potstickers. 

**How to Freeze Uncooked Potstickers
Nutrition information does not include the dipping sauce.


Serving: 1potsticker | Calories: 41kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 94mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg