Potstickers (the Chinese word for these, wor tip, translates as “pot stick”) are pan-fried dumplings often served with a savory sauce. Our version are crisped on two sides, making them irresistible.
What to buy: Look for fresh dumpling or pot sticker wrappers in Asian markets or the refrigerated aisle of your grocery store. Siu mai or gyoza skins are thinner, smaller, and more delicate than potsticker skins, but they will work as a substitute.
Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
Game plan: Smaller dumpling or potsticker wrappers need only 2 teaspoons of filling and 2 pleats on each side.
If you’re making these ahead of time, the uncooked potstickers can be placed on a baking sheet (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to 1 month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.
This recipe was featured as part of our New Year’s Eve Speakeasy Party.
For the filling:
To form and cook: