Pot Stickers / Gyoza 锅贴

This is for Isha, my daughter’s friend who loves pot stickers. I promised that I would give her the recipe and after several attempts at trying to create a video from existing photos, this is as close as it gets.

I have made both pork and chicken pot stickers. Pork, which is a predominant meat of choice in Chinese foods, was the obvious choice. However, for those who do not eat pork for religious reasons or personal preferences, this recipe is given using chicken mince.

Just a bit of history or story time! Pot Stickers as the name denotes, sticking to the pot as in Burnt! was created when a cook burnt the dumplings (jiaozi 铰子) while cooking them for an emperor. To cover his back, he turned it into a new dish which is till today very much loved by many and is a must for the Chinese New Year for the Chinese from the northern parts of China.

Potstickers / Gyoza 锅贴

  • Servings: makes about 25-30
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chicken mince, about 400g (about 14oz or 0.875lbs)

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine (optional)

1 tablespoon sesame oil

2 stalks spring onions, sliced fine

pot sticker skin

Pot Sticker skin (also known as dumpling skin/pastry or Shanghai suikow pastry and is thicker compared to the Cantonese dumpling skin.)



  • Mix all the ingredients together except the pot sticker skin
  • Place a teaspoonful of filling in the centre of 1 skin.
  • Wet the edges of the skin with cornstarch solution. To make, mix a tablespoon of cornstarch with a little water.
  • Using your thumbnail as an edge, make a pleat towards the center of the pot sticker.
  • Make a total of 3 pleats before switching to make 2 pleats from the other edge towards the center.

  • Keep the completed pot stickers in the fridge for it to cool before cooking. This will make for easier handling. Or place straight into freezer for future use. Freeze overnight, then place in ziplock bag for storage.
  • To cook. Simply fry pot stickers in frying pan with some oil. You can just pan fry the bottoms or all sides before steaming. Pan fry NOT deep fry!!
  • Once potstickers are charred, add some water and place lid over frying pan to steam cook them. Amount of water depends on how many pot stickers you can fit in your frying pan as well as the heat. You can tell that they are cooked when the skin turns translucent vs remaining white.
  • To serve, you can simply thinly slice/shred ginger and add rice wine vinegar or balsamic vinegar to the ginger.



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