Pork and Scallion Potstickers

Making these Pork and Scallion Potstickers were a perfect way to spend a cold, rainy afternoon. We were bored and decided to try our hand at cooking something unfamiliar. I had these potsticker wrappers in the freezer and while I had a general idea of what to do I had never actually made them before.  I have experience filling and making pierogis every year and figured this couldn’t be too far off.  After looking through all my cookbooks for some inspiration regarding the filling and came across one in a Rachael Ray Magazine that was close to what I was looking for.  I changed a few ingredients and amounts based on what I had in the pantry and this is the result.

My oldest helped with the filling of the dumplings and was so excited to try them after they were cooked.  He was surprisingly good at getting them closed without filling popping out of the seams, I was really impressed! As far as him liking the finished product, well let just say he loved the crispy part on the bottom, typical.  I was at least happy he was so excited to try them.  Deciding to make something new was a fun way to spend part of the rainy afternoon away from our electronics and devices just spending quality time together.  We ate more than we should have and froze the rest for a later date.  I am not sure what the next food adventure will be but when we decide I will be sure to share.

Kitchen Tools Used in This Pork and Scallion Potstickers Recipe

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5 from 1 vote

Pork and Scallion Potstickers

Course Appetizers and Snacks, Main Dish, Meat
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 41 minutes
Servings -1
Calories 56



  • 1 pound ground pork
  • 1 bunch scallions minced
  • 2 tablespoons fresh ginger grated
  • 1 clove garlic grated
  • 1/4 cup stock
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon oil
  • 1/2 teaspoon sesame oil


  • 1 batch filling
  • 1 10oz package potsticker wrappers
  • flour for dusting

Dipping Sauce

  • 1/4 cup soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1/4 teaspoon sugar
  • few drops sesame oil less than 1/4 teaspoon, it is very strong
  • heavy pinch crushed red pepper flakes if you like it spicy



  • In a bowl large enough for the pork with some extra room add the stock, soy, vinegar, both oils, and some salt and pepper. Whisk this to combine. Add in the pork, scallions, ginger and garlic. Mix this to combine and then mix it really fast so it becomes like a paste and very well incorporated. Put this mixture into a gallon size freezer bag, this is how you are going to fill the dumplings. Let this rest for at least and hour up to overnight in the refrigerator.


  • This is easy enough, stir all the ingredients until the sugar is dissolved. Store for later.


  • Lay down a large piece of parchment paper on the counter. Get a small bowl of water near you and a pastry brush. Take the bag of filling and snip off a tiny corner of the bag.
  • Take a wrapper in the palm of your hand and brush the inside edges with water. Using the bag you cut the tip off from squeeze 1 to 2 tablespoons of filling into the middle of the wrapper. Fold it over and close the filling in the potsticker. Pinch the edges to seal it well and to make little pleats.
  • Transfer them to the parchment paper pushing them down just a bit so they have a nice flat bottom and cover the finished ones with a kitchen towel so they do not dry out. Repeat this until you are either out of filling or wrappers. Take your time, it is okay if the fist few are not perfect. The less filling you have the easier it is to close.

To Cook Finished Potstickers

  • in a large skillet with a lid heat a very thin layer of oil over medium. Add the dumplings one at a time flat side down and fry until slightly golden about 1-2 minutes. Next you are going to add water to the skillet, to do this reduce the heat to medium low, get 1/3 cup of water and with the lid shielding you from the splatter add the water and immediately cover the pan. Cover and let these cook for 4 minutes.
  • Crack the lid and let the steam escape and cook them for an additional 1 to 2 minutes until most of the water is evaporated. Finally remove the lid and cook another 2-3 minutes until the bottoms are nice and crispy. Wipe out the pan and repeat if you are cooking more. Serve with the dipping sauce alongside.


Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information.


Calories: 56kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 180mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 3mg | Iron: 0.2mg


  1. Delicious! I love making potstickers at home! They are the best! I’m the same way – when I’m bored I like to attempt new things I have never made before as a fun activity! These look yummy and I love the seasonings in your filling!

  2. I’m so glad I came across your recipe because I’ve never tried making these myself, but would like to. I call them by a different name, here they are widely known as dumplings or gyoza in Japan or jiaozi in China which is where i had them for the very first time.

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