Potstickers go by other names as well – in Japanese gyoza, Korean mandu, Chinese jiaozi, etc. The filling can be savory or sweet and varies according to taste. The cooking method is similar regardless of the name ;).

The wrappers can varied in size and thickness and are usually found in the frozen section of your Asian supermarket.

You can substitute other meats for the ground pork.


  • 300g minced pork
  • 5cm knob of ginger, peeled and finely grated (about 1 heaping tablespoon)
  • 100g Chinese chives, chopped
  • 1 clove of garlic, peeled and pressed
  • 100g napa cabbage, diced
  • 30g wood ears (Chinese black fungus)
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon sesame oil
  • Fresh cracked black pepper
  • 1 teaspoon of cornstarch
  • 1 packet of jiaozi skins


Step 1

Rehydrate the wood ears in hot water. Allow to soften, about 30 minutes. Discard the water and squeeze out excess liquid. Discard any hard bits. Chop coarsely.

Step 2

Place the napa cabbage in a mixing bowl. Add 1/2 teaspoon of salt. Allow to stand for 30 minutes. Rinse off the salt and squeeze out the water from the cabbage.

Step 3

Combine the rest of the ingredients, including the squeezed cabbage, into a bowl. (Your hand is your best kitchen utensil so don't be afraid to use it.) Mix well. Place in the fridge for 30 minutes.

Step 4

Thaw out the jiaozi skins. Place one teaspoon of the filling in the center of the wrapper. Wet the edge with water and seal the wrapper using pleats.

Step 5

Continue until all the skins are gone.

Step 6

Heat up 1 tablespoon of oil in a frying pan on medium heat. Place the jiaozi in the pan and fry for 1 minute.

Step 7

Reduce the heat to low. Add enough water so that there is 3-4mm of water in the pan. Cover with a lid. Allow to steam for 6-7 minutes

Step 8

Remove the lid and fry for another minute or until all the water has dissipated and the bottom is crispy.

Step 9

Serve with a soy sauce/rice vinegar blend. Enjoy!

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