Pork & Green Onion Dumplings

I have a love / hate relationship with dumplings. I love to eat them, but can find making them a bit tedious. However, that doesn’t mean that it’s not worth the effort.

Dumplings (or pot stickers) are typically made with a ground meat or vegetable filling or a combination of both. The major difference between pot stickers and wontons is the thickness of the wrapper; pot sticker wrappers are generally thicker as these are meant to be pan fried or steamed. Wonton wrappers are thinner as these are traditionally cooked in soup. Both types of wrappers can be found in any Asian market.


  • 1 package of pot sticker wrappers
  • 1 pound ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt (or more to taste)
  • 1 tablespoon chopped green onion
  • 1 egg


  • In a bowl, combine the ground pork with soy sauce, sesame oil, salt, and green onion.
  • Whisk the egg in a separate bowl, then add to the mixture.
  • Place approximately 1 tablespoon of the meat mixture in the center of a pot sticker wrapper. To seal, dip a finger into a bowl of water and rim the edges of the wrapper with the water (this will act like a glue). Fold the wrapper in half and pinch to close.
  • To cook, place the dumplings (flat side down) onto a heated and oiled pan and cook for about 3o seconds to 1 minute, until the side touching the pan is lightly browned.
  • Add some water to the pan but only add enough to create a steamy environment for the pot stickers to cook in; the water should barely cover the bottom of the pan. Quickly cover the pan and cook for an additional minute. By this time, all the water should be evaporated.
  • Remove from the pan and serve.


  • There are many different ways to seal a pot sticker. Simply folding the wrapper in half and pinching the dumpling shut will create a flat bottom and rounded sides. Alternatively, a fan like fold will make one flat side and one rounded side. A YouTube video demonstrating this method can be found here or here.I noted in one of the videos, the meat filling appeared to be pre-cooked before filling the wrapper. For the most part, it’s not necessary to pre-cook the filling unless you’re working with ingredients that are prone to shrinkage. Leafy greens like spinach tend to shrink up during cooking which can make an unappealing pot sticker. What appeared to be a stuffed wrapper prior to cooking can end up looking half full afterwards.
  • Remember to grease the pan after each batch. Pot stickers have a tendency to stick of the pan, so a well oiled pan will help minimize the amount of breakage when removing it.
  • Dumplings are ideal for freezing. Don’t dump uncooked dumplings into a freezer bag. These will surely stick together. Instead, lay out uncooked dumplings onto a baking sheet and place that in the freezer. Once the individual dumplings are frozen, then transfer into a ziploc bag for storage. When ready, cook these directly from the freezer. Allowing the raw dumplings to thaw out will cause them to stick together.

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