Ingredients Meat & Poultry Chicken Ground Chicken Recipes Pot Sticker Dumplings and Soy-Vinegar Sauce 4.0 (40) These comforting dumplings and accompanying pot sticker sauce will be your new go-to dinner app. Servings: 9 Yield: 36 dumplings Jump to recipe Pot stickers, wontons, pierogies. Whatever your dumpling of choice may be, we can all agree that they’re a special and satisfying dish. These crispy pan-fried pot sticker dumplings are made with store-bought dumpling wrappers, so they’re easy to put together any night of the week. The filling recipe is made with ground turkey, bok choy, and plenty of aromatics, but the pot sticker sauce is the real star of the show. It only takes a few minutes to mix it up, so you can serve it alongside the dumplings while they’re hot and fresh. This Is Why Pierogi Are Martha's Comfort Food—Get Her Family Recipes for the Classic Polish Dumplings Credit: Brie Goldman How to Form Dumplings Dumplings are our number-one takeout order but it’s super simple and fun to make these flavorful dumplings at home. You can involve the whole family, assembly line-style. Steam them, stir them into brothy soups, or pan-fry them like we do for these pot stickers. Mix the filling: This filling is so simple. Ground turkey, chicken, or pork is combined with chopped bok choy, fresh ginger and garlic, soy sauce, and sesame oil before stirring in an egg white–nothing fancy. The most important thing is to finely chop the bok choy, ginger, and garlic finely enough so that they’ll incorporate seamlessly into the ground meat–if the mix-ins are too large, they could tear the dumpling wrappers. From there, just mix the ingredients together with a fork or with your hands until everything is evenly combined. Pro tip: Don’t over-mix the meat mixture–doing so could make the dumpling filling a bit tough once it’s cooked. Fill the dumplings: Neatly lay out your dumpling wrappers on a clean surface. Scoop about 1 teaspoon of filling onto each wrapper, placing it directly in the center. Fold and seal: Using your fingertip, rub the edges of each wrapper with some water. Fold the dough over the filling to cover, then pinch the edges to seal. You can experiment with crimping and pleating the edges of the dough if you like, we generally keep it simple for this dish. Dumpling wrappers–Chinese wonton or Japanese gyoza skins–are widely available in the frozen food section of most markets. They can also sometimes be found in the egg case. Pot Sticker Sauce This soy-vinegar dipping sauce is the definition of a “special sauce”. It’s made with a handful of standard pantry ingredients, and all you have to do is stir everything together. Soy sauce is the base of the dipping sauce, and it’s flavored with things that add sweetness, spiciness, and everything in between. Rice vinegar adds just enough tang; a couple of teaspoons of sugar rounds out the saltiness; and toasted sesame oil adds depth of flavor. Some thinly sliced scallions and hot chilis are added, too–not only do they add a pop of color, but as they sit, they bring freshness and flavor to the sauce. You can use this sauce for more than just pot stickers: Stir a few tablespoons into stir-fry or fried rice at the end of cooking. Marinate cuts of meat like rib-eye steaks, chicken breasts, and pork chops. Whisk in some neutral oil and make a dressing for a simple salad of iceberg lettuce, shredded carrots and red cabbage, and fresh cilantro leaves. Directions Credit: Brie Goldman Make dipping sauce: In a small bowl, combine all ingredients for the dipping sauce. Set aside. Credit: Brie Goldman Combine filling ingredients except for egg white; then add egg white: In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white. Credit: Brie Goldman Form dumplings: Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. Credit: Brie Goldman Credit: Brie Goldman If you find that the meat mixture is sticking to your teaspoon measure, spray the teaspoon with nonstick pan spray every now and again. This will help the filling pop out easily without making a mess and having to wash your hands over and over again. Cook dumplings: Heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Credit: Brie Goldman Add water, cover, and finish cooking: Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce. Credit: Brie Goldman How to Make Pot Stickers In Advance These pot stickers are best when served hot and fresh, so while the dumplings can be formed ahead of time, they should be cooked and eaten fresh, rather than reheating. You can form and store the dumplings in the refrigerator or freezer. Refrigerate: Arrange the formed dumplings in an even layer (without touching each other) on a parchment-lined baking sheet and wrap tightly with plastic wrap. Refrigerate for up to 8 hours–they will start to dry out after that. Freeze: To freeze the formed dumplings, place them in an even layer (without touching each other) on a parchment-lined baking sheet and freeze until solid, at least 4 hours. Once frozen, you can transfer them to resealable freezer-safe bags and store them for up to 2 months. You can also make the dipping sauce ahead of time. Store it in an airtight container in the refrigerator for up to 1 day. Filling Variations Since this filling is so simple, it’s the perfect thing to play around with. Use a different meat: We call for ground turkey, chicken, or pork in this recipe. These are all relatively mild meats. If you prefer, use ground beef or even a plant-based alternative. Go with a vegetarian filling: Swap cooked mushrooms for the ground meat for an easy vegetarian option. Finely chop about 12 ounces of button mushrooms (you can blitz them in the food processor to make this faster) and sauté them in olive oil to draw out the moisture. Let them cool, then mix them into the filling with the rest of the ingredients. Experiment with other leafy vegetables: Bok choy has a mild flavor akin to cabbage. You can use other greens with a similar subtle flavor, such as Savoy or Napa cabbage, Chinese broccoli, or leafy greens like spinach and Swiss chard. Bring the heat: An easy way to amp up the flavor is by adding a little something spicy to the mix. This might be a finely chopped Fresno chili, a squirt of Sriracha, or a drizzle of your favorite chili crisp. Frequently Asked Questions Why use egg white in the potsticker filling? Egg white is used in the potsticker filling because it acts as a binder for the ingredients. It means when you bite into the cooked dumplings, the meaty filling won’t fall apart. Rather, it will stay firm, much like a meatball. What if I can't find round dumpling wrappers? If you can't find round dumpling wrappers for this recipe, don't worry. We use round dumpling wrappers because they form the classic pot sticker shape. If you can only find square wrappers at the store, don’t sweat it. They’ll work just the same. Can I steam the pot stickers instead of frying? You can steam the pot stickers instead of frying them, but if you do so they won't be pot stickers anymore–they will be dumplings. Technically, all pot stickers are dumplings, but not all dumplings can be classified as pot stickers. Pot stickers are always fried until crisp, That said, if you choose to steam these dumplings, they will be just as delicious. 5 More Dumpling Recipes to Try: Broccoli Rabe Dumplings Inside-Out Pork Dumplings Basic Pierogi Mushroom Pierogi Spinach and Ricotta Gnudi With Sage Butter Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to decorvow.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.