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Potstickers Recipe (with Video)

Peanut-free, American, Not pescatarian

Discover our Potstickers Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For wrapper
- 250 g All purpose flour
- 130 ml Water
For filling
- 1 lb Ground pork
- 1 Carrot, coarsely grated
- 2 Scallions, thinly sliced
- 1 cup Napa cabbage
- 1 Garlic clove, grated
- 1 in Ginger, peeled and grated
- 1 Egg
- 1 Tbs Dark soy sauce
- 1 Tbs Sesame oil
- 1 Tbs Mirin
- 1.5 tsp Black pepper, freshly ground
For dipping sauce
- 0.5 cup Soy sauce
- 0.25 cup Rice vinegar
- 1 Tbs Granulated sugar
- 0.5 in Ginger, peeled and grated
- 1 Tbs Scallions, thinly sliced
- 1 Tbs Sesame oil
- 0.25 cup Water
Optional for dipping sauce
- 1 tsp Sriracha, (or more to taste, optional)
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For wrappers
1. Combine water and flour in a large mixing bowl.
2. Hand mix the flour and water until a shaggy dough forms and all of the flour is incorporated.
3. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
4. Using a stand mixer with a dough hook attachment, knead the dough on a medium speed until the dough becomes soft, cohesive, and elastic, about 5-8 minutes. Be sure to scrape down the dough from the hook periodically.
5. Once again, cover the bowl with plastic wrap and allow to rest for 1 hour. (Note: If you’d like to use the wrapper immediately, now would be a good time to make the filling.)
6. Cut the wrapper dough into two equal portions.
7. Using a stand mixer with a pasta roller attachment and working with one half at a time, begin rolling the dough using the widest setting. Be sure to continuously dust the dough with flour to prevent any sticking.
8. Continue rolling out the dough reducing the thickness each time the dough is passed through the rollers.
9. Once the dough has been rolled to the thinnest setting, place the dough on a well-floured work surface.
10. Using a 3-inch biscuit cutter, cut out rounds from the dough. Stack the cut wrappers, sprinkling with flour between each layer.
11. Once you’ve cut about 30 wrappers, fill them immediately or wrap them tightly with plastic wrap and store them in the refrigerator or freezer until ready to use. (If freezing, thaw the wrappers in the refrigerator for 4-6 hours before using.)
For filling
1. Combine all ingredients in a medium bowl.
2. Using your hands, gently mix until all the ingredients are evenly distributed.
3. Cover the bowl in plastic wrap and refrigerate until ready to use.
For dipping sauce
1. Combine all ingredients in a small bowl and whisk to combine.
2. Cover and reserve until ready to serve.

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