These are by no means authentic potstickers, but they are a bit of a healthier option than the restaurant ones. And I will eat a potsticker in any form. I make them with wonton wrappers (which are square vs. dumpling wrappers that are round) so they do look a bit different. love having these regularly, so I spend an hour or so and make a huge batch of them, portion them off and freeze.  (Freeze flat on a cookie sheet, then put in freezer bags and label). I even freeze little bags of dipping sauce. Sometimes my husband will join in and we will chat and fold, I find it quite relaxing. You can of course half the recipe, but I find I might as well keep going until the entire package of wonton wrappers are used up. This will make approx. 60 pot stickers.

***If you want to do this with kiddos, precook the meat so there’s no risk of them ‘accidentally’ eating raw meat. Try the basic triangle and rectangle shapes with them.


  • 2 tsp of vegetable or stir fry oil
  • 4 cups of finely chopped cabbage (I use the coleslaw mix that comes shredded)
  • 1 pound ground meat – I like ground pork, but chicken works too, or try chopped up shrimp (use the food processor to grind it down a bit), or tofu, or more veggies.
  • 2/3 cups minced green onions
  • 2 TB minced ginger (I grate it with my microplane)
  • 1 TB minced garlic
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 2 egg whites
  • wonton wrappers

For folding – cornstarch and water

For cooking – oil and water


Start by heating up the oil in a large pan & sautéing the cabbage for about 10 minutes. You want it to cook down. Then put it in a bowl to cool.

Add to the bowl the rest of the ingredients (except the wrappers) and mix. A fork worked really well for me.

Get ready a cookie sheet sprinkled with cornstarch for the potstickers (so they don’t stick). Once done a sheet, cover with a kitchen towel so they don’t dry out. Cover the wrappers with a wet cloth (or paper towel) so they don’t dry out.


For folding… with the square wrappers I do 3 basic shapes – the triangle, the rectangle, and my favourite, the parcel – bringing together all 4 corners. You want to put about a tablespoon of filling in each wrapper, and moisten the edges with water (just dip your finger in a bowl of water). This will help them seal. I work on a SILPAT so nothing sticks and cleanup is easy.


Don’t over fill as they won’t hold together.


My favourite is the little parcels so I did most of them that way…


Pop these sheets straight into the freezer if freezing, they can be cooked from frozen. Label well, and add in dipping sauce if you like.


For cooking – use a non stick pan, add in 2 teaspoons of vegetable oil. Arrange them in a single layer, and cook over medium heat until they brown on the bottom (I lift and check). Add 1/2 cup of water to the skillet, cover, and cook until liquid is absorbed.

Dipping sauce (you can use any sauce you love, ponzu, hoisin, plum or even peanut sauce – I like this one)

  • 6 TB soya sauce (low sodium works well here)
  • 3 TB rice vinegar
  • 1 TB sesame oil
  • 1 TB minced ginger (grated again)
  • The green parts of a green onion, minced

Just whisk these all together & enjoy! This made enough for eating & I froze 3 small baggies of sauce with the potstickers.

Transfer to serving platter. Yummy!!!!!!!




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