Chinese Potstickers


Yields 8-10 servings 

Prep Time: 5 minutes

Cook Time: 35 minutes




  • ½ pound ground pork
  • 1 cup cabbage, minced
  • 1½ tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon water
  • 2 scallions, thinly sliced
  • A pinch of white pepper
  • 30 gyoza wrappers
  • 3 tablespoons vegetable oil
  • ½ cup water

Dipping Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 scallion, thinly sliced
  • A pinch sugar



  1. COMBINE the ground pork, cabbage, ginger, garlic, soy sauce, sesame oil, water, scallions, and white pepper. Mix until well combined and set aside.
  2. ADD 1½ teaspoons of filling to the center of a gyoza wrapper. Moisten 1 edge of the wrapper with a wet finger, then fold the gyoza, closing the dumpling.
  3. SEAL by using your thumb and forefinger of one hand, form 6 tiny pleats along the unmoistened edge of the wrapper.
  4. COVER the dumplings loosely with dampened cloth or paper towel to keep from drying out. Form remaining dumplings in the same manner.
  5. SELECT Brown on the Cosori Multicooker, adjust the temperature to 375°F, add the vegetable oil, and press Start/Cancel. Allow the multicooker to heat up.
  6. PLACE the pot stickers into the multicooker standing up. Brown for 3 minutes.
  7. ADD ½ cup of water and cover with lid. Steam the dumplings for 5 to 7 minutes. Add more water if all the water has evaporated.
  8. SERVE your potstickers with the soy dipping sauce.

Dipping Sauce:

  1. MIX all the ingredients together in a small bowl.