Homemade Pot Stickers

These pot stickers are 100% from scratch, short of squeezing sesames for oil, and you can taste the difference!
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  • Wrappers:
  • 3 ½ cups flour + ½ cup for rolling
  • 1 cup water + little extra for wrapping
  • (yep, that is really it...)
  • Filling:
  • 1 lb ground pork
  • 1/3 white onion, finely chopped
  • ½ cup napa cabbage, finely chopped (savoy will work if that is what you have)
  • 2 tbs soy sauce
  • 3 scallions, finely chopped
  • 1 tsp sugar
  • 1 tbs sesame oil
  • 1 tbs apple cider vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • Cooking:
  • About 5 tbs olive oil + as needed
  • A cup of water + as needed
  • Dipping sauce:
  • ¼ cup soy sauce
  • 2 ½ tbs sesame oil
  • 1 scallion, finely chopped


For the wrappers, mix 3 ½ cups flour with 1 cup of water. Stir and knead until you get one big ball of dough. It will seem like you need more water, but keep kneading it, and you will probably not need it. You can always add, but you can't take away! Set aside for about 30 minutes.
In a large bowl, mix together all ingredients for filling until thoroughly mixed.
Once your dough has set, set out wax paper and sprinkle with a few tablespoons of flour. Pinch dough off in one inch balls and roll each ball with a rolling pan as flat as you can. They should reach about 4” each.
Once you have them all rolled out, you are ready to wrap your pot stickers. On another sheet of wax paper, lay down your dough circles and fill with a heaping teaspoon of your raw filling. Put your extra water in a small plate or bowl and dip your finger in it and wipe around the edge of the dough so it will stick together when you are closing it. Fold dough up and close by pinching the sides together. Make sure you have them all the way sealed, and try to have them sitting with the closure strait up.
In a deep pan with a lid, pour your olive oil in on medium-high heat. One at a time, carefully place in your pot stickers, preferably sitting closure side up, but on the side if that didn't work out for you... Watch them carefully and remove them to a plate once the bottom is just starting to get a golden color. No, don't flip it... all sides should not be browned. Add more oil as needed. When you make it all the way through and your last batch is in the pan and is at the browning point, take ½ cup water and slowly, SLOWLY, pour into pan. Oil + water and being hot is not happy, so be careful! Once you have added your water, cover and lower your temp to medium. Let them steam for 6 minutes, and remove to a plate. In the same pan, place pot stickers you previously browned into the pot. Add enough water to be same water level as the first batch was and turn on high (probably about 1/3 cup). Once the water gets to almost boiling, lower immediately to medium and cover and steam for 7 minutes (an extra minute since they were allowed to cool, unlike the other batch). Continue until they are all done!

For the dipping sauce, just pour it all in, in the order listed. Bask in the glow of your homemadeness!