Pork and Veggie Potstickers

If there were a list of my all-time favorite appetizers, potstickers would be near the top with wontons, eggrolls, chips and salsa and calamari. Like wontons and eggrolls, you can get just about any mixture of flavors inside potstickers. I have had them with shrimp, beef, chicken and veggies only. For this recipe, I wanted to keep it pretty traditional and easy so I used ground pork, shiitake mushrooms, carrots, garlic and celery.

I know some people may say “It’s a lot easier to buy potstickers in the frozen food section at the grocery store.” While it is true that potstickers can take a little time, I have yet to find a version at the grocery store that that can even compare to the homemade version.  And although they may be a little time consuming at first, you can make many of them at once. Take this recipe for instance, it yields about 50 potstickers which is far too many for Ryan and I to eat in one sitting. The solution? Freeze them. That way you can pull them out of the freezer whenever it suits your fancy.

Pork and Veggie Potstickers Recipe

Makes 50 Prep Time: Cook Time:


  • 1 1/4 pound ground pork
  • 1/2 cup diced carrot
  • 1 cup chopped shiitake mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup diced celery
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon hot oil
  • 1/2 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons teriyaki
  • 50 gyoza wrappers (wonton wrappers cut into circles)
  • water to seal wrappers



In a bowl combine all ingredients, except wrappers and water, in a bowl. Mix well.


Place 1 tablespoon of mixture into a gyoza wrapper. Dip your finger in water and run along the outside edge of the wrapper. Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers.


To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags.


To cook, heat a little oil in a skillet or wok over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in water, cover and cook 5-7 minutes or until water is absorbed.



Leave a Comment

  • Reply
    July 19, 2009 at 4:18 pm

    I found your blog a few months ago and love it, why have you tried out for the next food network star? I think you are better they have right now and they are looking for next years now! I think you would be great!

    • Reply
      July 20, 2009 at 7:51 am

      Thank you for the nice comments Kelly! I would be a little nervous to try out for that show, some of the challenges seem pretty difficult and Bobby Flay doesn’t go easy on the contestants. But who knows maybe one day :)

  • Reply
    July 17, 2009 at 9:45 am

    I love potstickers! I don’t eat celery but the addition of carrots and mushrooms sound great! My mom always makes wontons and freeze a bunch for later too! You don’t even have to thaw them. All you have to do is drop them in a pot of boiling water and cook for about 10 minutes.

  • Reply
    Sara @ Our Best Bites
    July 17, 2009 at 8:06 am

    LOVE potsitckers. Your recipe looks awesome, I’ll have to try it!

  • Reply
    July 16, 2009 at 7:51 pm

    I have just found out your blog and I love it! You have many inspiring recipes!

  • Reply
    July 16, 2009 at 6:16 pm

    Potstickers are my all time favorites. I can eat them any time of the day anywhere…somehow never make them at home.

    You yourself have a wonderful blog with very inspirational foodography.

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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