Homemade Potstickers: 14 Crispy-Bottom Dumplings Families Fold Together and Freeze for Holiday Parties

Homemade potstickers are having a moment, and one look explains it. A single guo tie reel on Instagram has about 396,000 likes, and a pan-fried chicken batch sits near 294,000. Crackly bottoms give way to soft steamed tops and a juicy filling. These pan-fried dumplings come from northern China, where cooks call them guotie. Better still, folding a big batch is a cozy weekend project for the family, and a freezer bag of dumplings becomes a 10-minute party appetizer all through December. Below are classic pork, shrimp, veggie and kimchi fillings, a lace skirt, and fun twists like cheeseburger and leftover turkey. Grab a bowl of water and start folding..

Classic Pork and Cabbage Homemade Potstickers

Picture a black skillet crackling on the stove, a dozen dumplings turning golden underneath while the lid traps a cloud of steam. That is classic pork and cabbage, the filling behind the most loved reels. The secret is simple: salt the chopped cabbage for 10 minutes and squeeze out the water, so the filling stays juicy, not soggy. Homemade potstickers cost far less than takeout, and kids love helping. If your crew also loves crunchy bites, try these crispy wonton wrapper snacks next. Ready to start folding..

You will need: 1 lb ground pork, 3 cups finely chopped napa cabbage, 1 tsp salt, 3 scallions, 1 tbsp grated ginger, 2 garlic cloves, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp white pepper, 40 round dumpling wrappers, neutral oil, soy and rice vinegar for dipping.

How to make it: 1. Salt the cabbage, rest 10 minutes and squeeze dry. 2. Mix with pork, scallions, ginger, garlic, soy sauce, sesame oil and pepper. 3. Spoon 1 tablespoon onto each wrapper, wet the edge, fold in half and pleat to seal. 4. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 5. Cook the filling to 160F and serve with the sauce.

Shrimp and Chive Potstickers

Look closely at that seam and you can see a flash of green inside. Sweet chopped shrimp and garlic chives make a bright, juicy filling that tastes like a dim sum treat. Chop the shrimp into small pieces rather than grinding it, so every bite has a little snap. These homemade potstickers feel special enough for a holiday open house, yet cook in 10 minutes. Seafood fans will also love these shrimp party bites. Shrimp lovers at your table?

You will need: 3/4 lb raw shrimp (peeled and chopped), 1/2 cup chopped garlic chives, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper, 30 round dumpling wrappers, neutral oil, soy and rice vinegar for dipping.

How to make it: 1. Mix shrimp, chives, ginger, soy sauce, sesame oil, cornstarch and pepper. 2. Fill, fold and pleat each wrapper. 3. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 4. The shrimp is done when it turns pink and opaque. 5. Serve hot with the sauce.

Crispy Lace Skirt Homemade Potstickers

This is the trick that makes guests gather around the stove. A thin flour and water slurry poured into the pan turns into a crisp golden lace that joins every dumpling like a lacy skirt. Flip it onto a plate and the round lands crispy side up. If you love the craft of Chinese cooking, watch how cooks make hand-pulled Chinese noodles too. Have you tried the flip yet?

You will need: 20 filled potstickers (any filling), 1 tbsp neutral oil, 1/2 cup water, 1 tbsp all-purpose flour, 1/2 tsp sesame oil, sliced scallions, soy and rice vinegar for dipping.

How to make it: 1. Heat oil in a 10-inch nonstick skillet and arrange the potstickers in a circle. 2. Fry 2 minutes until the bottoms start to brown. 3. Whisk water and flour and pour around the dumplings. 4. Cover and cook 7 to 8 minutes until the water is gone. 5. Drizzle in sesame oil, cook 2 to 3 minutes until a golden lace forms, then flip onto a plate.

Beef and Scallion Potstickers

Golden, plump and lined up on a bamboo mat, these beef dumplings disappear fast on game day. Ground beef with plenty of scallions and a hint of sesame tastes like a beef stir fry tucked into homemade potstickers. Stir a spoon of water into the meat in one direction for a minute until sticky; it holds together and stays tender. For more ways to stretch a pound of beef, see these cheap beef and rice dinners. Who is hosting game night?

You will need: 1 lb ground beef (80/20), 2 tbsp water, 1 cup sliced scallions, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp black pepper, 40 round dumpling wrappers, neutral oil, cilantro, soy and rice vinegar for dipping.

How to make it: 1. Mix beef with water, scallions, ginger, soy sauce, oyster sauce, sesame oil and pepper until sticky. 2. Fill, fold and pleat each wrapper. 3. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 4. Check that the beef reaches 160F. 5. Top with cilantro and serve with the sauce.

Cheeseburger Potstickers

All the flavor of a diner cheeseburger, folded into a crispy dumpling. Seasoned ground beef, melty cheddar, onion and chopped pickles go inside, and little cups of ketchup and mustard finish the joke. Brown and drain the beef first, then cool it before stirring in the cheese, so the wrappers stay sealed. Kids go wild for them at sleepovers. For more cozy family suppers built on beef, browse these ground beef and potato dinners. Ketchup or mustard for dipping?

You will need: 1 lb ground beef, 1/2 small onion (minced), 1/2 tsp salt, 1/4 tsp pepper, 1 cup shredded cheddar, 1/4 cup chopped dill pickles, 1 tbsp yellow mustard, 30 round dumpling wrappers, neutral oil, ketchup and mustard for dipping.

How to make it: 1. Brown beef and onion with salt and pepper to 160F, drain and cool. 2. Mix with cheddar, pickles and mustard. 3. Fill, fold and pleat each wrapper. 4. Pan-fry 2 minutes, add 1/3 cup water, cover and steam 4 minutes, then crisp 1 minute. 5. Serve with ketchup and mustard.

Vegetable and Mushroom Homemade Potstickers

See those crunchy, browned edges clinging to the pan? That is what you want, even with no meat at all. Shiitake mushrooms, carrot, cabbage and a little tofu make a savory filling that meat lovers grab twice. Cook the vegetables until all their moisture is gone, then cool the mix completely before folding, because warm filling tears wrappers. Mushroom fans will also enjoy these two-bite stuffed mushrooms. Would anyone miss the meat?

You will need: 2 tbsp neutral oil, 6 oz shiitake mushrooms (finely chopped), 2 cups chopped napa cabbage, 1 carrot (grated), 4 oz firm tofu (pressed and crumbled), 3 scallions, 2 garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 30 round dumpling wrappers, soy and rice vinegar for dipping.

How to make it: 1. Cook mushrooms, cabbage and carrot in oil until dry, about 8 minutes. 2. Stir in tofu, scallions, garlic, ginger, soy sauce and sesame oil and cool completely. 3. Fill, fold and pleat each wrapper. 4. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 5. Serve with the sauce.

Turkey and Cranberry Leftover Potstickers

Here is the best leftover rescue of the season. Shredded turkey, a little stuffing and a spoon of cranberry sauce fold into crispy dumplings, and warm cranberry sauce becomes the dip. Use leftover turkey within 3 to 4 days. Homemade potstickers like these turn day-after dinner into a party. For more ways to use up the feast, see these leftover mashed potato recipes. Would your family try them?

You will need: 2 cups finely chopped cooked turkey, 1/2 cup leftover stuffing, 1/3 cup cranberry sauce plus more for dipping, 2 scallions, 1 tbsp soy sauce, 30 round dumpling wrappers, neutral oil, fresh sage for garnish.

How to make it: 1. Mix turkey, stuffing, cranberry sauce, scallions and soy sauce. 2. Fill, fold and pleat each wrapper. 3. Pan-fry 2 minutes, add 1/3 cup water, cover and steam 5 minutes until the filling is hot (165F). 4. Uncover and crisp 1 minute. 5. Warm extra cranberry sauce and serve for dipping.

Air Fryer Homemade Potstickers

Want them crisp all over, like the golden row on this plate? The air fryer does it with almost no oil and no splatter. Toss them in a spoon of oil first so the wrappers blister and turn golden. Fresh homemade potstickers cook in about 8 minutes, frozen ones in 12. If you love your air fryer, try this air fryer bread too. What filling will you crisp first?

You will need: 20 fresh or frozen potstickers, 1 tbsp neutral oil, soy and rice vinegar for dipping, 1 tsp honey, pinch of red pepper flakes.

How to make it: 1. Heat the air fryer to 375F. 2. Toss the potstickers with oil and arrange in one layer. 3. Cook 8 minutes for fresh or 10 to 12 for frozen, shaking halfway. 4. Check that the filling is cooked through. 5. Whisk the sauce with honey and pepper flakes and serve.

Kimchi Pork Potstickers

Cut one open and the red filling tells you this is no ordinary dumpling. Chopped kimchi adds tang, gentle heat and crunch to a classic pork mix, a nod to Korean mandu. Squeeze the kimchi well and chop it fine so the filling holds together. A little tofu keeps the texture light and the spice gentle. If you love Korean street food, these Korean corn dogs are a fun next project. Mild or spicy kimchi?

You will need: 3/4 lb ground pork, 1 cup kimchi (squeezed and finely chopped), 4 oz firm tofu (pressed and crumbled), 2 scallions, 2 garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, 35 round dumpling wrappers, neutral oil, soy and rice vinegar for dipping.

How to make it: 1. Mix pork, kimchi, tofu, scallions, garlic, soy sauce and sesame oil. 2. Fill, fold and pleat each wrapper. 3. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 4. Check that the pork reaches 160F. 5. Serve with the sauce.

Chili Oil Potstickers

A drizzle of red chili oil and a green herb sauce turn plain browned dumplings into a restaurant-style plate. Warm the chili oil with garlic for 30 seconds to wake up the flavor, but do not let the garlic brown. With homemade potstickers in the freezer, this is a 15-minute supper. Pair it with a bowl of these buttery 20-minute garlic noodles for a takeout-style feast. How spicy do you like it?

You will need: 16 potstickers (fresh or frozen), 1 tbsp neutral oil, 3 tbsp chili oil, 2 garlic cloves (minced), 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1 tsp sugar, 2 scallions, 1 tsp sesame seeds.

How to make it: 1. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 2. Warm chili oil with garlic for 30 seconds over low heat. 3. Stir in soy sauce, vinegar and sugar. 4. Arrange the potstickers on a plate. 5. Spoon over the chili sauce and top with scallions and sesame seeds.

Buffalo Chicken Potstickers

Game day wings meet dumplings in this tangy, spicy twist. Shredded cooked chicken gets tossed with hot sauce, cream cheese and a little celery, then folded and pan-fried until crisp. The chicken is already cooked, so these are fast. For more football Sunday ideas, see these buffalo chicken game day dishes. Ranch or blue cheese?

You will need: 2 cups shredded cooked chicken, 4 oz cream cheese (softened), 1/3 cup buffalo-style hot sauce plus more for drizzling, 1/4 cup finely chopped celery, 2 scallions, 1/2 cup shredded mozzarella, 30 round dumpling wrappers, neutral oil, ranch dressing, celery sticks.

How to make it: 1. Mix chicken, cream cheese, hot sauce, celery, scallions and mozzarella. 2. Fill, fold and pleat each wrapper. 3. Pan-fry 2 minutes, add 1/3 cup water, cover and steam 4 minutes until hot inside (165F). 4. Uncover and crisp 1 minute. 5. Drizzle with hot sauce and serve with ranch and celery.

Freezer to Skillet Homemade Potstickers

This is the payoff for an afternoon of folding. Freeze a big batch on a floured sheet pan, then bag them, and you can cook them straight from frozen with no thawing. They just need a slightly longer steam. A bag of homemade potstickers in the freezer means you are never more than 12 minutes from a party appetizer. For more ways to cook ahead for December, see these make-ahead holiday freezer meals. How many will you fold this weekend?

You will need: Fresh potstickers in any filling, a floured rimmed sheet pan, zip-top freezer bags, 1 tbsp neutral oil per batch, 1/2 cup water per batch, soy and rice vinegar for dipping.

How to make it: 1. Set fresh potstickers on a floured sheet pan without touching and freeze until firm, about 1 hour. 2. Bag and freeze up to 3 months. 3. Heat oil in a nonstick skillet and add frozen potstickers flat side down. 4. Fry 2 minutes, add 1/2 cup water, cover and steam 8 to 10 minutes until cooked through. 5. Uncover, crisp 1 minute and serve.

Chicken and Ginger Potstickers

Ground chicken makes a lighter filling, and plenty of fresh ginger gives every bite a warm, clean flavor. A spoon of cornstarch and a splash of broth keep the lean meat tender and juicy inside the wrapper. Chicken must reach 165F, so steam them the full 8 minutes. These homemade potstickers are a favorite with kids. Chicken fans will also love these bright lemon chicken dinners. Chicken or pork at your house?

You will need: 1 lb ground chicken, 2 tbsp chicken broth, 1 tbsp cornstarch, 2 tbsp grated ginger, 3 scallions, 2 tbsp soy sauce, 1 tsp sesame oil, 1 cup chopped napa cabbage (squeezed dry), 40 round dumpling wrappers, neutral oil, soy and rice vinegar for dipping.

How to make it: 1. Stir broth and cornstarch together. 2. Mix with chicken, ginger, scallions, soy sauce, sesame oil and cabbage. 3. Fill, fold and pleat each wrapper. 4. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 5. Check that the chicken reaches 165F and serve with the sauce.

Spinach and Tofu Homemade Potstickers

Bright green spinach and soft tofu make a delicate, savory filling that tastes fresh next to richer party foods. Blanch the spinach for 30 seconds, then squeeze it very dry; that is the key to a filling that holds together. Serve them with a bowl of fluffy steamed rice for an easy meatless supper. Would your kids eat their greens this way?

You will need: 10 oz fresh spinach, 8 oz firm tofu (pressed and crumbled), 2 garlic cloves, 1 tsp grated ginger, 2 scallions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, 30 round dumpling wrappers, neutral oil, soy and rice vinegar for dipping.

How to make it: 1. Blanch spinach 30 seconds, cool in ice water, squeeze very dry and chop. 2. Mix with tofu, garlic, ginger, scallions, soy sauce, sesame oil and salt. 3. Fill, fold and pleat each wrapper. 4. Pan-fry in 1 tbsp oil 2 minutes, add 1/3 cup water, cover and steam 6 to 8 minutes, then crisp 1 minute. 5. Serve with the sauce.