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Perfect Pot Stickers

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Authentic flavor and a simple technique for mastering those billowy pockets of goodness.

Perfect Pot Stickers


  • 2 cups flour (for dough)
  • 1 cup boiling water (for dough)
  • 8 ounces Napa cabbage, finely chopped
  • 4 ounces Shitake mushrooms, finely chopped (if using dried, soak for 20 minutes and drain)
  • 1 teaspoon fresh ginger, minced
  • ¼ cup green onions, finely chopped
  • 1 pound lean ground pork, beef or chicken thigh meat (pork is traditional)
  • 3 tablespoons soy sauce
  • 1 tablespoon white wine
  • 2 tablespoons sesame oil
  • Dash white pepper
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Chicken broth if needed


  1. Chop cabbage into small dices.
  2. In a large bowl, add ground pork (beef or chicken) and remainder of filling ingredients, mixing well.
  3. If mixture is dry, add a little chicken broth.
  4. In a bowl, mix flour and 1 cup boiling water until a soft dough forms.
  5. On a lightly flour surface, knead dough about 5 minutes or until smooth.
  6. Divide the dough in half.
  7. Shape each half into a roll 12 inches long and cut each roll into ½-inch slices.
  8. Roll 1 slice of dough into a thin 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
  9. Fold over to create a pouch.
  10. Lift up the edges of the circle and pinch 5-8 pleats up to create a pouch.
  11. Repeat with the remaining slices of dough and filling.
  12. Heat a wok or nonstick skillet until very hot.
  13. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides.
  14. If using a nonstick skillet, add 1 tablespoon vegetable oil.
  15. Place 12 dumplings in a single layer in pan and fry 2 minutes or until the bottoms are golden brown.
  16. Add ½ cup water.
  17. Cover and on medium heat, cook 6 to 7 minutes or until the water is absorbed.
  18. Repeat with the remaining dumplings.
  19. Makes 24 dumplings.

Recipe Tags

This dipping sauce pair perfectly with pot stickers and can be made very quickly!

Mix together:
¼ cup soy sauce
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 clove garlic, minced
¼ teaspoon fresh ginger, minced (optional)

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