
I’m sure many of you have ordered pot stickers when you dine out at Asian restaurants. Pot Stickers, 餃子 in Chinese, are dumplings originated in China and widely spread to the rest of Asia. Pot stickers usually consist of ground meat and/or vegetable filling wrapped into a piece of thinly rolled dough. Boil or pan fry and serve with a soy-vinegar dipping sauce. Don’t worry, I won’t make you roll your own dough from scratch today! hahaha….I love the pre-made pot sticker wraps because they are convenient and much thinner than rolling your own dough at home.

Ingredients for these pot sticker are very simple. In this particular recipe, I used ground chicken with cabbage. You can definitely use any kind of meat you like, ground pork, turkey, even minced shrimp or a mixture of any two. Ground chicken and pork fillings are the more traditional ones. I sautéed the shredded cabbage, let it cool and mixed into the chicken along with other marinates to create the filling. When you’re ready to wrap the pot stickers, have the following items ready. From the picture below, going clock-wise starting from the top left, the fillings, a pair of chopsticks (if you get good control of them) or use a spoon to scoop the fillings, a small bowl of water that works as “glue” for the wraps, a lightly floured mat/sheet pan for the wrapped pot stickers to land onto, a piece of napkin (yes, wrapping and filling can get messy sometimes, I rather be prepared) and last but not least, the pot sticker wraps.

Simple enough, right?


Ready to watch the video? Click away, it’s a short video and so worth watching. I’ll show you all the important steps in filling, wrapping, and cooking these pot stickers.

See, no hoops to jump through, right?! From now on, you don’t have to order the pot stickers from the restaurants. These will definitely taste better than the restaurants’ or the store-bought ones!


Thank you, Barhyte Specialty Foods for sponsoring the prize on this giveaway!