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I’ve seen my mom make a million of these, but this is the first time I’ve made them on my own. It was much easier than I thought, but my first couple definitely didn’t look like mom’s. Luckily, with a little practice you’ll be a pro in no time.

Potstickers, 5.0 out of 5 based on 1 rating


Dumpling filling
  • 3 cup flour
  • 1 cup water
  • 1/4 cup oil
  • 1/4 tsp salt


1.  Mix the filling ingredients in a large bowl and set aside.

2.  The dough can be prepared in a food processor or by hand. Measure the flour into a bowl. Add water, oil, and salt, then mix well (1 minute in a food processor or 2-4 minutes by hand). The dough should form a ball, but not be too sticky.

3.  On a floured surface, take a portion of the dough and roll it into a long snake. Cut into 1" lengths. Roll out each piece into a small circle.

4.  Drop a small spoonful of filling mixture into the center of a circle. Fold in half and seal edge by folding and pinching (see picture).

5.  Heat skillet over medium heat. Add a teaspoon of oil, then fry one layer of potstickers 1-2 minutes so that bottom edge is golden brown. Add 1/2 cup water and cover. Steam for 10 minutes, or until meat is fully cooked.

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