Photo: Brian Woodcock, Styling: Missie Neville Crawford 
Hands-on Time
30 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 5 pot stickers and 1 tablespoon sauce)

It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.

How to Make It

Step 1

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add 1/2 cup onions, garlic, ginger, and mushrooms; stir-fry 3 minutes. Remove from pan; cool slightly. Combine mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper, and pork in a medium bowl.

Step 2

Arrange 8 gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying. Spoon about 1 1/2 teaspoons pork mixture in the center of each skin. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat procedure with remaining gyoza skins and pork mixture.

Step 3

Combine 1/4 cup hot water and brown sugar in a small bowl, stirring until sugar dissolves. Add remaining 1/4 cup green onions, remaining 1/4 cup soy sauce, vinegar, and sambal, stirring with a whisk until well combined.

Step 4

Heat a large heavy skillet over high heat. Generously coat pan with cooking spray. Add 10 pot stickers to pan; cook 30 seconds or until browned on one side. Turn pot stickers over; carefully add 1/3 cup water to pan. Cover tightly; steam 4 minutes. Repeat procedure in batches with remaining pot stickers and more water, or follow freezing instructions. After cooking, serve pot stickers immediately with dipping sauce.

Step 5

TO FREEZE: Freeze dumplings flat on a baking sheet sprinkled with corn­starch 10 minutes or until firm. Place in a large zip-top plastic freezer bag with 1 teaspoon cornstarch; toss. Freeze sauce in a small zip-top plastic freezer bag. Freeze up to 2 months.

Step 6

TO THAW: Thaw sauce in the microwave at HIGH in 30-second increments. No need to thaw pot stickers.

Step 7

TO REHEAT: Follow recipe instructions for cooking, placing frozen dumplings in pan and increasing steaming time by 2 minutes.

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Ratings & Reviews

Simple, fast (for pot stickers!)

kjpinto
June 05, 2016
Great, simple dumpling recipe. I used ground turkey instead of pork, but everything else was the same. The filling doesn't take long to prepare, but obviously stuffing dumplings does. I minced my mushrooms instead of slicing like the recipe said. If I make these again, I'll slice them like the recipe indicates because I felt they kind of got lost in the filling when I minced them, and shiitakes are expensive. I haven't reheated our frozen ones yet, but I can't wait! Also, I'd recommend buying more gyoza skins, we had a quite a bit of leftover filling (partly because I used a full pound of turkey instead of 14oz but even accounting for that, there was extra.) I cooked up the leftover filling and stuffed it in spring roll skins because we ran out of gyoza skins. I served this with a veggie Asian style slaw to make a full meal. Oh, and I loved the sauce! It's so easy and I was surprised at how flavorful it is.

Yum

lynnmarlyn
March 22, 2015
I used ground chicken instead of pork.  My family loved these, even my picky daughter said these were a keeper.  I served with some steamed edamame as well.

daneanp's Review

JustUsNMich
February 07, 2015
These were good. I couldn't get them to brown the way I wanted to though. Really liked the filling and dipping sauce. I agree that they are time-consuming so to make and freeze ahead would be the best way to go.

lynnmarlyn's Review

Acurl12
July 14, 2014
Very flavorful. I cooked mine in a bamboo steamer for 7 minutes. I will definitely make this again

JustUsNMich's Review

daneanp
April 17, 2014
This recipe is a keeper. Have made them several times in the past month. The only sub is we use a few drops of dark sesame oil in the pan vs. cooking spray for each batch of pot stickers. Adds great flavor.

Waneeta's Review

johernandez
March 22, 2014
N/A

JRBMOM's Review

ajb1978
March 15, 2014
Delicious and easy. I adapted the recipe slightly. I used regular mushrooms, ground turkey breast, tamari instead of soy sauce and did not add sugar to the dipping sauce. The recipe. I also used square wontons. my husband is adverse to cooking spray so I put one tsp of olive oil in a non stick skillet to cook. If you bring the wontons to room temperature and cook at a low enough heat I did find steaming necessary. So excited I have a freeze full of these yummy bites

SkinnyJeans5's Review

SkinnyJeans5
February 28, 2014
These were excellent. I used the square won-ton wrappers and wow, were they good. Next time I will make them ahead and freeze them because they did take a bit of time to assemble.

Acurl12's Review

preciousthings
February 23, 2014
N/A

ajb1978's Review

JRBMOM
February 22, 2014
These were great. Even ate some after freezing and they were yummy! Only change I will make next time is to mince the mushrooms instead of slicing.