There’s something magical about dumplings. Whether it's a bowl of comforting wonton soup on a winter day or the satisfying crunch of a golden potsticker, these little parcels of joy are worth every bit of effort to make at home. While buying a frozen bag from the store is definitely more convenient, making them from scratch is far more rewarding - and healthier too!
Why Make Your Own Dumplings?
Though homemade dumplings take more effort, it’s a labor of love. And if you are curious what is considered a dumpling or not, read our blog about the Dumpling Debate. I used to enjoy making them with family or inviting friends to join in. It turns into a fun group activity, just as Chef Sara describes in her blog post.
Since I love both potstickers and wonton soup, I prepare one filling to make both varieties. While this approach may not be entirely traditional, my pork and shrimp filling is a classic combination seen in many popular potsticker recipes.
This recipe originates from a close friend of mine, who previously worked at Benu in San Francisco and currently works at Press in Napa Valley. While her version is a bit stricter, I like to add my own twist.
The Versatile Filling
The base consists of ground pork and chopped shrimp, complemented by vegetables that add texture and flavor. I typically use green onions and napa cabbage, though I swap ingredients based on availability and seasonality. Some of my favorite additions include carrots, Chinese spinach, mushrooms, and cilantro. My friend, however, swears by a frozen Chinese vegetable called shepherd’s purse, though it can be tricky to find.
Key Ingredients & Substitutions
For depth of flavor, I include garlic and ginger. Occasionally, I’ll add onion, but I find it can be overpowering. If you prefer onion, I recommend sautéing it separately before mixing it into the raw filling.
For seasoning, I use white pepper, MSG, soy sauce, sesame oil, Shaoxing wine, and black vinegar. Be careful not to overdo the liquid seasonings, as too much can make the filling too loose. If this happens, simply mix in a bit of cornstarch or adjust the balance with more vegetables, pork, or shrimp.
How to Wrap Like a Pro
Once the filling is ready, it’s time to wrap! Potstickers require a flat surface to develop a crispy bottom, whereas wontons should be compact, forming neat little bundles for boiling.
There are many folding techniques, and I’ve included some images below for reference.
Make Ahead & Freezing Tips
I always recommend making a large batch - more than you or your family can eat in one sitting. Arrange them on a sheet pan and freeze them individually before transferring to storage bags. This way, you’ll always have homemade potstickers or wontons ready to cook whenever you like.
Shrimp & Pork Wonton/Potsticker Filling
Yield: 40 wontons or potstickers
Prep Time: 1 hour
Cook Time: 5-15 minutes
For the filling:
1 lb shrimp, deveined and peeled, roughly chopped with no large pieces
1 lb ground pork
1/2 cup green onions, roughly chopped
1 cup napa cabbage, finely chopped (quarter each leaf first)
1 inch ginger, peeled and minced
2 cloves garlic, minced
2 teaspoons chilies, mined (optional)
2 Tablespoons soy sauce
2 teaspoon sesame oil
2 teaspoon Shaoxing wine
1 teaspoon black vinegar
1/2 teaspoon white pepper
1 teaspoon MSG
Additional Ingredients:
40 dumpling wrappers
Optional:
2 teaspoons oil
Chicken soup & Chinese egg noodles
1. Mix all of the filling ingredients until evenly combined.
2. Place about 2 teaspoons of the mixture in the center of a dumpling wrapper.
3. Dampen the edges of the wrapper with a little water, then fold it in half to seal.
4. Shape the dumpling:
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- For potstickers, crimp the edges like a fan.
- For wontons, fold the wrapper in half again, overlapping the corners slightly. Use a bit of water to help seal.
5. Freezing for later: Arrange dumplings in a single layer on a sheet pan and freeze. Once frozen, transfer them to a storage bag for easy access.
6. Cooking potstickers:
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- Place oil in a cold pan and arrange potstickers inside, ensuring they don’t touch.
- Add enough water to reach ¼ of the way up the dumplings.
- Cover the pan and cook over medium heat.
- Once the water evaporates, uncover and let the bottoms crisp to a golden brown.
7. Cooking wontons:
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- Bring chicken soup to a boil and add wontons in batches.
- Cook for 3–5 minutes, or until they are fully cooked.
- Bring the soup back to a boil before adding the next batch.
- Serve in a bowl with extra soup and Chinese egg noodles.
If you want to learn some more amazing Asian dishes, join our Hands-On Filipino Feast on Friday, July 25 at 6pm or Hands-On Korean BBQ on the Grill on Friday, July 25 at 6pm. How will you choose between these two awesome classes?
