Go Back
Asian Inspired Pork Pot Stickers | mylittlelarder.com

Asian Inspired Pork Pot Stickers

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 60
Author My Little Larder



  • 1/2 red onion
  • 1 1/2 cups green cabbage
  • 2 cloves garlic
  • 1 tsp ginger grated
  • 200 g ground pork mince
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried chilli flakes optional
  • 2 Tbsp dark soy sauce
  • 1 tsp sesame oil
  • 60 round dumpling pastry wrappers see Note 1

For cooking:

  • 8 Tbsp neutral vegetable oil I used rice bran oil
  • 2 cups water

Dipping sauce:

  • 3 Tbsp dark soy sauce
  • 2 Tbsp water
  • 1 Tbsp rice vinegar see Note 2
  • 1 1/2 tsp sesame oil


To make the dumplings:

  1. Place onion, cabbage and garlic in a food processor and pulse until finely chopped. Alternatively, finely chop by hand but it is much easier to use the food processor if you have one.
  2. In a large bowl, mix together the finely chopped onion, cabbage and garlic mix with the ginger, pork, salt and pepper. It will look as if you have too much cabbage and onion, but keep mixing and the mixture will come together. It is sometimes easier to use your hands. Once combined, add soy sauce and sesame oil and mix well to combine.
  3. Working in batches, place about 15 pastry wrappers on a clean bench top. Place one teaspoon of the mixture in the centre of each wrapper. Brush the edges with water. Fold the edges of the wrapper in to the centre and press together to seal. You should look like a half moon shape with a flat bottom (see photos).

To cook:

  1. It is easiest to cook the dumplings in batches of 15. In a large non-stick fry pan or wok with a lid, over medium-high heat, place 2 Tbsp oil, 1/2 cup water and 15 dumplings placed upright (i.e. flat bottom down and sealed edge pointing up). Cover with lid. Cook for 5 minutes until dumpling pastry is almost translucent. Remove lid and cook for another 4-5 minutes until all the liquid is evaporated and the bottoms are golden and crispy. Remove from heat. Dumplings do stick to the bottom of the pan (hence their name) so using a fish slice, gently prise the dumplings off the bottom of the pan.
  2. Serve with the dipping sauce.

Recipe Notes

Note 1: Dumpling pastry wrappers are available at my local supermarket in the chilled section. If yours doesn’t stock them you should be able to find them at any gourmet or Asian supermarket. Alternatively, you can use square wonton wrappers and fold into a triangle shape, if these are available to you.
Note 2: You can substitute with white wine vinegar if you don’t have any rice wine vinegar.
Note 3: The dumplings do not refrigerate well overnight as they will go soggy. Therefore, I recommend you make these on the day you wish to serve them. Alternatively, they freeze very well. To freeze, place dumplings in a single layer and not touching on a baking sheet lined with baking (parchment paper). Place in the freezer for a few hours then remove and transfer into a zip lock bag.