Pork & cabbage potstickers

With toasted sesame seeds & dipping sauce

Pork & cabbage potstickers

Pork & cabbage potstickers

Serves Makes 30
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 44 2%
  • Fat 1.2g 2%
  • Saturates 0.3g 2%
  • Sugars 0.4g 0%
  • Salt 0.4g 7%
  • Protein 2.7g 5%
  • Carbs 5.3g 2%
  • Fibre 0.4g -
Of an adult's reference intake
Tap For Method


  • groundnut oil , or vegetable oil
  • 30 gyoza wrappers , (roughly 10cm)
  • cornflour , for dusting
  • 1 tablespoon sesame seeds
  • 2 spring onions
  • 150 g Chinese cabbage
  • 250 g higher-welfare lean pork mince
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine , or dry sherry
  • 2 tablespoons low-salt soy sauce
  • 5 cm piece of ginger
  • 4 cloves of garlic
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons low-salt soy sauce
  • 1 teaspoon chilli oil
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Tap For Ingredients


  1. Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce.
  2. Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed.
  3. To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it.
  4. Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients – you should end up with 30 in total.
  5. Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer (you’ll need to do this in batches). Reduce the heat to medium and fry for 2 minutes, or until the undersides are golden.
  6. Pour 1cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 to 8 minutes, or until the liquid has almost evaporated (if it reduces too quickly, top up with a splash more water halfway through).
  7. Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat.
  8. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top.