Crispy bottom, juicy filling, and the easiest dumplings to make from scratch

Pot stickers are actually one of the easiest dumplings to make from scratch, especially with a simple trick that keeps everything fast and mess-free. And the results don’t sacrifice flavor or texture — crispy bottoms and a flavorful filling packed with both protein and veggies. My whole family loves them!

In this recipe, we mix the filling directly in a zip bag, pipe it onto the wrappers, and cook the dumplings using the classic pan-fry + steam method that gives pot stickers their signature crispy base. You can also use this cooking method for frozen dumplings — it’s simple, but it instantly elevates the whole dumpling game.

Once you try this method, homemade pot stickers will easily become a weeknight favorite.

What Are Pot Stickers?

Pot stickers (锅贴, Guo Tie) are a type of Chinese dumpling that are pan fried first, then steamed in the same pan. This cooking technique creates their signature texture:

• Golden and crispy on the bottom
• Soft and tender on top

The name “pot sticker” actually comes from the cooking process — the dumplings lightly stick to the pan while frying, forming that delicious crispy crust before they release.

Pot stickers are commonly served with a dipping sauce made from Chinese black vinegar, soy sauce, and chili crisp.

Pot Stickers vs Dumplings: What’s the Difference?

Many people use the words interchangeably, but technically pot stickers are a specific style of dumpling.

Traditional boiled dumplings (水饺)

• Cooked entirely in boiling water
• Soft texture all around
• Very juicy

Pot stickers (锅贴)

• Pan fried first
• Then steamed
• Crispy bottom with soft tops

Pot stickers from the northern part of China are traditionally made with open ends, but they can also be fully sealed like dumplings. In this recipe, I made the open-ended version as being passed down in my family.

However, you can absolutely seal them completely like regular dumplings before pan frying. They will hold even more juice inside after cooking.

Ingredients

Makes 13–15 pot stickers

Filling

• ½ lb(225 g) ground pork (medium fat works best for juicy filling)
• ½ tbsp Shaoxing wine
• 1 tbsp light soy sauce
• ½ tbsp oyster sauce
• 1 tbsp sesame oil
• ⅛ tsp of black pepper
• ½ tsp sugar
• ⅛ tsp salt (or to taste)

Vegetables

• 1 green onion (about 20 g), finely chopped
• ¼ cup finely shredded carrot
• ½ cup corn kernels

Other

• 13–15 dumpling wrappers
• 1 tbsp oil
• Water for steaming

Instructions for Making Pot Stickers

1. Mix the Filling (Zip Bag Trick):
Place the ground pork, all seasonings, green onion, shredded carrot, and corn into a zip bag. Try to squeeze out as much air as possible, seal the bag, and knead everything together until well combined.

2. Pipe the Filling:
Lay several dumpling wrappers on a flat surface. Cut a small corner off the zip bag (about ⅔ inch wide) and pipe a straight line of filling across each wrapper.

3. Shape the Pot Stickers:
Lightly wet the top edges of the wrapper with water. Fold the wrapper over the filling and pinch the top edges together, leaving the ends open like traditional pot stickers.
Note: You can also fully seal the dumplings if you prefer — this version tends to hold even more juice inside.

4. Pan Fry:
Heat 1 tablespoon oil in a pan over medium-low heat. Arrange the dumplings in the pan side by side, leaving a little space between them so they don’t stick together.
Cook until the bottoms turn lightly golden.

5. Steam:
Add water to the pan to just cover the bottom of the dumplings — about ¼ inch (½ cm). Cover with a lid and steam for 6–8 minutes, until the water evaporates.
If the water evaporates too quickly, add a little more.

6. Crisp the Bottom:Once the water has fully evaporated, uncover the pan and let the dumplings pan fry for another minute or two until the bottoms become golden brown and crispy.
Garnish with sesame seeds and green onion (optional). Serve immediately while hot.

Suggested Dipping Sauce

A simple dipping sauce pairs perfectly with pot stickers:

• Chinese black vinegar
• Soy sauce
• Chili crisp

Adjust the ratio to your taste — some prefer it more tangy, others like it spicier.