Homemade Pork & Spinach Pot Stickers: A Complete Guide

There’s something magical about biting into a perfectly cooked pot sticker—that moment when the crispy bottom gives way to a tender wrapper and juicy filling. I’ve spent years perfecting my pot sticker technique, and today I’m sharing my favorite recipe for pork and spinach pot stickers that will transport your taste buds straight to an authentic Asian kitchen.

Introduction to Pot Stickers

Pot stickers, known as “jiaozi” in Chinese cuisine, have a history stretching back over 1,800 years. Legend has it that they were invented by a Chinese medicine practitioner who wanted to create a warming food to help people suffering from frostbitten ears during a particularly harsh winter. Whether this story is true or not, pot stickers have become a beloved dish across Asia and around the world.

What makes pot stickers special is their unique cooking method—they’re first fried until crispy on the bottom, then steamed to ensure the filling is cooked through and the wrapper becomes tender. This dual-cooking technique creates that irresistible textural contrast that makes them so addictive.

Pot stickers are traditionally eaten during Chinese New Year celebrations as they symbolize wealth and prosperity due to their resemblance to ancient Chinese gold ingots. But honestly, why wait for a special occasion? I make these pork and spinach pot stickers regularly because they’re just that good.

Why Pork and Spinach?

The combination of pork and spinach in pot stickers creates a perfect balance of flavors and textures. The pork provides richness and umami, while the spinach adds a fresh, earthy note that lightens the filling. Nutritionally, this pairing is excellent too:

• Pork contributes high-quality protein and B vitamins
• Spinach adds iron, vitamins A and C, and antioxidants
• Together, they create a satisfying filling without being too heavy

I’ve experimented with countless pot sticker fillings over the years, but I always come back to this classic combination. The spinach also adds moisture to the filling, ensuring your pot stickers never turn out dry.

Essential Ingredients

For truly exceptional pork and spinach pot stickers, ingredient quality matters. Here’s what you’ll need:

For the Dough (if making from scratch):

• High-gluten flour (bread flour)
• Hot water
• Salt
• Cold water

For the Filling:

• Ground pork (preferably with at least 20% fat content)
• Fresh spinach (not frozen)
• Scallions (green onions)
• Ginger
• Garlic
• Sesame oil
• Shaoxing wine (Chinese rice wine)
• Light soy sauce
• White pepper
• Salt
• Sugar
• Cornstarch

For Cooking:

• Vegetable oil
• Water
• Sesame oil (for the crispy skirt, optional)

For the Dipping Sauce:

• Black or rice vinegar
• Soy sauce
• Chili oil
• Ginger, minced
• Garlic, minced
• Sesame oil
• Sugar
• Scallions, finely chopped

Equipment You’ll Need

Before we dive into the recipe, make sure you have these essential tools on hand:

• Large mixing bowl
• Food processor (optional, but makes preparing the filling easier)
• Rolling pin (a small one works best for pot sticker wrappers)
• Round cookie cutter (about 3-3.5 inches in diameter) if making homemade wrappers
• Large non-stick skillet with lid
• Small bowl of water (for sealing the wrappers)
• Clean kitchen towel (for covering the wrappers as you work)
• Spatula
• Small bowl for dipping sauce

Detailed Recipe

Now, let’s get to the heart of the matter—making these delicious pork and spinach pot stickers from scratch!

Homemade Wrapper Dough (Optional)

Making your own pot sticker wrappers elevates these dumplings to another level. The texture and taste are incomparable to store-bought versions. However, if you’re short on time, good-quality store-bought dumpling wrappers will work fine.

Ingredients for Wrappers (makes about 36):

• 2 cups (280g) high-gluten flour
• 3/4 cup (180ml) hot water (about 190°F/88°C)
• 1/4 teaspoon salt
• Additional cold water as needed

Instructions:

1. In a large bowl, combine the flour and salt.
2. Gradually pour in the hot water while stirring with chopsticks or a fork.
3. Once the dough starts to come together, knead it by hand until it forms a smooth ball.
4. If the dough feels too dry, add cold water, one tablespoon at a time.
5. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
6. After resting, knead the dough for another 5 minutes until smooth and elastic.
7. Divide the dough into 4 equal portions.
8. Roll each portion into a long snake, about 1 inch in diameter.
9. Cut each snake into 9 pieces, making 36 pieces total.
10. Keep the dough covered with a damp cloth as you work with individual pieces.

Perfect Pork and Spinach Filling

The key to exceptional pot stickers is a well-balanced, flavorful filling with the right texture. This filling combines savory pork with fresh spinach and aromatic seasonings.

Ingredients for Filling:

• 1 pound (450g) ground pork (20-30% fat content)
• 8 ounces (225g) fresh spinach
• 3 scallions, finely chopped
• 2 tablespoons ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions:

1. Blanch spinach in boiling water for 30 seconds, then transfer to an ice bath.
2. Squeeze out all excess water from spinach (this is crucial to prevent soggy pot stickers).
3. Finely chop the spinach.
4. In a large bowl, combine ground pork, chopped spinach, scallions, ginger, and garlic.
5. Add sesame oil, Shaoxing wine, soy sauce, white pepper, salt, and sugar.
6. In a small bowl, mix cornstarch and water to make a slurry, then add to the meat mixture.
7. Stir the filling in one direction for about 5 minutes until it becomes sticky and well combined.
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Assembling the Pot Stickers

This is where the magic happens—transforming simple ingredients into beautifully shaped dumplings. Proper assembly ensures your pot stickers cook evenly and look professional.

For Homemade Wrappers:

1. Take one piece of dough and press it into a flat disc with your palm.
2. Using a small rolling pin, roll from the edges toward the center, rotating the wrapper as you go.
3. Aim for wrappers that are about 3-3.5 inches in diameter, with the edges thinner than the center.

For Store-Bought Wrappers:

1. Keep wrappers covered with a damp cloth to prevent drying out.
2. Work with one wrapper at a time.

Filling and Folding:

1. Place a wrapper in your palm and add about 1 tablespoon of filling to the center.
2. Dip your finger in water and moisten the edge of half the wrapper.
3. Fold the wrapper in half to create a half-moon shape.
4. Starting from one end, create pleats along the edge, pressing firmly to seal.
5. Alternatively, you can simply press the edges together firmly without pleating.
6. Place finished pot stickers on a parchment-lined tray, making sure they don’t touch.
7. Cover with a clean kitchen towel to prevent drying.

The Perfect Cooking Technique

The traditional “fry-steam-fry” method gives pot stickers their characteristic crispy bottom and tender top. Here’s how to achieve perfect results every time:

Ingredients for Cooking:

• 2 tablespoons vegetable oil
• 1/3 cup water
• 1 teaspoon sesame oil (optional, for extra crispy skirt)

Instructions:

1. Heat a large non-stick skillet over medium-high heat.
2. Add vegetable oil and swirl to coat the pan.
3. Arrange pot stickers in the pan in a circular pattern, flat-side down.
4. Fry for 2-3 minutes until the bottoms begin to turn golden brown.
5. Carefully add water to the pan (it will splatter) and immediately cover with a lid.
6. Reduce heat to medium and steam for 6-7 minutes until the water has almost completely evaporated.
7. Remove the lid and drizzle sesame oil around the edges of the pan if you want a connected crispy skirt.
8. Increase heat to medium-high and cook for another 2 minutes until bottoms are crispy and golden.
9. Transfer to a serving plate, crispy-side up.

Irresistible Dipping Sauce

A great dipping sauce is essential for pot stickers. This balanced sauce complements the flavors of the pork and spinach beautifully.

Ingredients for Dipping Sauce:

• 3 tablespoons black or rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon chili oil (adjust to taste)
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1 tablespoon finely chopped scallions

Instructions:

1. Combine all ingredients in a small bowl.
2. Whisk until sugar is dissolved.
3. Let sit for at least 10 minutes before serving to allow flavors to meld.
4. Serve alongside pot stickers in individual dipping bowls.

Nutritional Information

For those who are health-conscious, here’s the approximate nutritional information per serving (6 pot stickers):

*Percent Daily Values are based on a 2,000 calorie diet

Make-Ahead and Storage Tips

One of the best things about pot stickers is that they freeze beautifully, allowing you to make a big batch and enjoy them whenever the craving strikes.

Freezing Uncooked Pot Stickers:

1. Place assembled pot stickers on a parchment-lined baking sheet, not touching.
2. Freeze until solid, about 2 hours.
3. Transfer frozen pot stickers to airtight containers or freezer bags.
4. Label with the date and contents.
5. Store in the freezer for up to 3 months.

Cooking Frozen Pot Stickers:

1. Do not thaw before cooking.
2. Follow the same cooking method, but increase the steaming time to 8-10 minutes.

Storing Leftovers:

1. Refrigerate cooked pot stickers in an airtight container for up to 3 days.
2. Reheat in a skillet with a bit of oil and water, covered, until heated through.

Serving Suggestions

Pot stickers can be served as an appetizer, snack, or main course. Here are some of my favorite ways to enjoy them:

As an Appetizer:

• Serve 3-4 pot stickers per person with dipping sauce.
• Garnish with thinly sliced scallions and sesame seeds.
• Add a small side of pickled vegetables for a refreshing contrast.

As a Main Course:

• Serve 8-10 pot stickers per person.
• Accompany with a simple cucumber salad dressed with rice vinegar, sugar, and sesame oil.
• Add a small bowl of hot and sour soup.
• Finish with steamed vegetables tossed with garlic and a touch of soy sauce.

For a Party:

• Set up a pot sticker station with multiple dipping sauces (traditional, spicy, sweet, etc.).
• Keep pot stickers warm in a covered dish or slow cooker set to low.
• Provide small plates and napkins for guests to help themselves.

Troubleshooting Common Issues

Even experienced cooks sometimes encounter challenges when making pot stickers. Here are solutions to common problems:

Wrapper Issues:

• Too dry: Add a little more water to the dough or cover with a damp cloth.
• Too sticky: Dust with more flour.
• Tearing when filling: The wrapper may be rolled too thin or the filling may be too wet.

Filling Issues:

• Too wet: Add more cornstarch or let sit in the refrigerator to firm up.
• Bland taste: Increase seasonings, especially salt, white pepper, and ginger.

Cooking Issues:

• Sticking to the pan: Make sure your pan is properly heated before adding oil, and don’t move the pot stickers until they’ve formed a crust.
• Burnt bottoms but raw filling: Lower the heat and increase the steaming time.
• Soggy bottoms: Make sure water has fully evaporated before the final crisping stage.

Variations to Try

Once you’ve mastered the basic pork and spinach filling, get creative with these tasty variations:

Protein Substitutions:

• Ground chicken or turkey for a lighter option
• Shrimp and pork combination for a seafood twist
• Tofu and mushroom for a vegetarian version

Vegetable Additions:

• Finely chopped Napa cabbage for extra crunch
• Shredded carrots for sweetness and color
• Water chestnuts for texture contrast
• Shiitake mushrooms for an umami boost

Flavor Twists:

• Add a tablespoon of kimchi for a Korean-inspired pot sticker
• Mix in some curry powder for an Indian fusion
• Include chopped cilantro and lime zest for a Thai influence

Q&A Section

Q: Can I use store-bought wrappers instead of making them from scratch? Absolutely! While homemade wrappers have a superior texture and taste, good-quality store-bought dumpling or gyoza wrappers work well when you’re short on time. Look for them in the refrigerated section of Asian markets or well-stocked supermarkets.

Q: How can I tell when my pot stickers are fully cooked? The wrappers will become translucent, and the filling should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut one open to check—the pork should be fully cooked with no pink remaining.

Q: Why do my pot stickers always stick to the pan and tear when I try to remove them? This usually happens when your pan isn’t hot enough before adding the pot stickers or when you try to move them before they’ve formed a proper crust. Make sure your pan is properly heated, use enough oil, and don’t disturb the pot stickers until they’ve developed a golden crust on the bottom.

Q: Can I make these gluten-free? Yes! For the wrappers, use a gluten-free flour blend with xanthan gum, or look for store-bought gluten-free dumpling wrappers. Also, be sure to substitute regular soy sauce with gluten-free tamari.

Q: How do I create that crispy “skirt” I’ve seen in restaurants? After the water has evaporated during the steaming phase, drizzle a mixture of 1 teaspoon cornstarch mixed with 2 tablespoons water and 1 teaspoon sesame oil around the edges of the pan. Continue cooking until a golden, lacy skirt forms, connecting all the pot stickers.

Q: What’s the best way to store leftover filling? Refrigerate it in an airtight container for up to 2 days, or form it into small meatballs and freeze them separately. These can be added to soups or stir-fries later.

Q: My filling seems too wet. How can I fix it? Add more cornstarch, one teaspoon at a time, until it reaches the right consistency. Also, make absolutely sure your spinach is thoroughly squeezed dry before adding it to the filling.

Q: Can I air-fry pot stickers? Yes! Brush them lightly with oil and air-fry at 380°F (193°C) for about 8 minutes, shaking halfway through. They won’t have quite the same texture as traditional pot stickers, but they’ll still be delicious.

Final Thoughts

Making pot stickers from scratch may seem intimidating at first, but the process becomes second nature with practice. There’s something deeply satisfying about transforming simple ingredients into these perfectly pleated pockets of flavor. The combination of crispy bottoms, tender wrappers, and juicy pork-spinach filling makes them irresistible.

I encourage you to embrace the process—making pot stickers can be a meditative cooking experience, and the results are well worth the effort. Gather friends or family to help with the assembly, and you’ll create not just delicious food but also cherished memories.

Whether you’re serving these pork and spinach pot stickers as an impressive appetizer for guests or enjoying them as a cozy meal at home, they’re sure to become a recipe you’ll return to again and again. Happy cooking!