The Perfect Potsticker


I spent most of the day yesterday trying to make the perfect potsticker. I researched filling recipes in the morning and ended up making my own recipe by combining three of my favorites that I found online. Then, I went to Ranch 99 and got all of my ingredients before coming home and spending a few hours making the filling and wrapping 124 potstickers and 25 wontons. Here’s my recipe for the perfect potsticker(s):


  • 2 pounds ground pork
  • 3/4 of a pound peeled shrimp
  • 1/2 head Napa cabbage
  • 1 bunch of green onions
  • 6 cloves of garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons soy sauce
  • 3 tablespoons (black) vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon kosher salt
  • cayenne pepper to taste (a few shakes)
  • 4 packs of potsticker wrappers
  • waxed paper (comes in handy for non-stick freezing)


  1. Wash, dry and cut the cabbage and onions.
  2. Peel and chop the garlic and ginger.
  3. Chop the shrimp into smaller pieces.
  4. Mix together pork, shrimp, cabbage, onions, garlic, and ginger.
  5. Add soy sauce, chili oil, sesame oil, vinegar, salt, and cayenne pepper.
  6. Mix again.
  7. Fill wrappers with filling. (They stick better if you moisten the edges with water before pressing them together, and try not to put more than 1.5 teaspoons or so of filling in each.)
  8. Quickly freeze for 30 minutes in a single layer on waxed paper before allowing potstickers to touch.
  9. Store in airtight container in freezer.


  1. Heat cooking oil (I used Canola) in a pan at medium-high heat.
  2. Put single layer of frozen potstickers into pan.
  3. Cook for a few minutes, stirring often, until bottoms begin to brown.
  4. Add water (thin layer), reduce heat to medium.
  5. Steam for 10 minutes (since we want to cook the meat) with lid, opened very slightly. Stir occasionally. Add water as necessary — if it evaporates before the 10 minutes are up.
  6. Cook uncovered 2-3 minutes for crispy bottoms.
  7. Serve with your favorite dipping sauce.

If you’re interested, here are the pictures.


  1. Mike says:

    Iron Chef. Wysz vs. Nelson. Go!

  2. evan says:

    Brian gives you kudos!

  3. Reid says:

    Amazing! I am very intrigued to try your potstickers, as it is my favorite food – what kind of wrappers are you using? In my experience, the difference between thick and thin wrappers make s significant difference.

  4. Nelson says:

    @Reid: I started out with thick wrappers, but then I ran out and still had a lot of meat left, so I went and got thin wrappers. The ones I cooked were with the thicker wrappers and they tasted good. I’ve yet to try the thin ones.

  5. Wysz says:

    :) I can’t wait to try them! I can’t believe you made 125.

    BTW, the red in your comments is a bit jarring. Have Mike give you some suggestions.

  6. Mike says:

    background-color: #feeeee !important;
    border-top: 1px solid #fdc9c9;
    border-bottom: 1px solid #fdc9c9;

  7. Nelson says:

    :) pretty in pink

  8. Mike says:

    if you’d prefer to be pretty in blue, you could also go with this:

    background-color: #ebf4fe !important;
    border-top: 1px solid #cbe3fd;
    border-bottom: 1px solid #cbe3fd;

  9. Koko says:

    impressive…you should split one in half and take a picture of the inside!

  10. Matt D says:

    i am going to dial in this recipe this weekend. i can find potsticker wrappers at most grocery markets?

    word UP

  11. Nelson says:

    I don’t know if they have them at every store, but certainly at any Asian Market (in the refrigerated section). I saw them at Ranch 99 and Marina Foods in Cupertino if that’s any help.

  12. random internet stranger says:

    thanks for that

  13. […] but I’ve never sought it out. I have enjoyed many potstickers containing shrimp however, as Nelson made a bunch, and they also serve them on Thursdays at […]

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