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Pork Potstickers

Makes 64
Author: Roseanne Carrara, The Lunchbox Season


  • lb ground pork
  • 1/2 bunch of green onions
  • 12-14 water chestnuts from a can about 1/2 the can, finely diced
  • 2-3  tbs soy sauce
  • 1 tbs fish sauce
  • 2 tsp minced ginger optional
  • 1-2 cloves garlic minced
  • 2 tsp sesame oil
  • pepper
  • 1 package dumpling wrappers
  • Water
  • Vegetable oil for cooking

Dipping Sauce

  • 1/4 c rice vinegar
  • 1/3 c soy sauce
  • 1/4 c sliced green onions or cilantro
  • 1 tbs sesame oil


  • Mix pork, onion, water chestnuts, soy sauce, ginger (optional), garlic, sesame oil.
  • Season with pepper.
  • Place a spoonful of this mixture towards the center of one half moon/triangle of a wrapper.
  • Use water to slightly moisten the semi-circular or triangular edge of the half of the wrapper you have just filled.
  • Fold the empty half of the wrapper over and crimp or pleat the edges lightly to seal.
  • Stand the dumplings up so that they look like little old-ladies' purses.
  • Freeze extras in batches of 16 or 20. Cook the rest.
  • Heat a bit of oil in a large pan (or a few pans).
  • Fry the dumplings for 1-3 minutes until golden brown on the bottom.
  • Add 1/3-1/2 cup of water to the pan, cover, and cook at medium heat for 3-5 minutes.
  • Remove the lid and simmer low for 1-2 more minutes.
  • Drain or dry on a rack or towel if so desired.
  • Combine all ingredients for the Dipping Sauce and serve in a bowl beside the postickers.