Easy Homemade Pork Potstickers | No Rolling or Kneading Required

Learn how to make crispy, golden-bottomed pork guo tie (potstickers) in just 30 minutes! No kneading, no rolling—perfect for beginners. Serve with congee or black sesame soup for the ultimate breakfast.

What is Guo Tie

If you’re new to it, Guo Tie (锅贴), or “potstickers,” are Chinese pan-fried dumplings with a crispy, golden bottom and juicy filling.

Popular as street food, snacks, or breakfast, their name literally means “pot stick”—because that’s exactly what happens when they cook to perfection in the pan!

My potstickers recipe

Fresh pork guo tie is one of my favorite breakfasts.

One of the best things about this recipe is how simple it is.

I use store-bought dumpling wrappers, so there’s no kneading dough or rolling it out yourself.

You literally just need to fold the wrapper over the filling—a huge time-saver and perfect for beginners.

Some seasonings, like Shisan Xiang (13-spice powder), are optional and aren’t used often, so you can easily adjust the flavors to your liking.

About Folding the potstickers

Honestly, my method for folding these guo tie is way easier than folding traditional dumplings or buns.

If you’ve ever been intimidated by making dumplings, this is the perfect recipe to try.

You don’t need perfect pleats or fancy folds—just a simple pinch to seal the edges, and you’re done.

Ingredients and Substitutions

For the Filling:

• Ground Pork – For the best texture, I recommend pork with a bit of fat, like a 70% lean, 30% fat ratio. You can substitute with ground chicken or beef if you prefer.
• Chinese Chives – These provide a fresh, garlicky aroma that is classic in potstickers. Make sure to wash and thoroughly dry them before chopping to prevent a watery filling. If you can’t find them, finely chopped napa cabbage or celery are good substitutes.
• Light & Dark Soy Sauce – We use both for layered flavor. The light soy sauce provides the main salty, umami base. The dark soy sauce is used only for color—a small amount gives the filling a rich, appetizing brown hue. Be careful not to add too much, as it can become bitter.
• Oyster Sauce – This adds a deep, savory-sweet richness and helps bind all the flavors together beautifully.
• Hot Oil – This step is crucial for maximum fragrance. Pouring sizzling oil over the chopped scallions and ginger “blooms” their flavors, infusing the entire filling with a warm, aromatic base.
• Sesame Oil – Added at the end for its distinctive, nutty aroma. It shouldn’t be cooked; its flavor is best when raw.
• Thirteen-Spice Powder – This is a less common but wonderfully complex Chinese spice blend. If you don’t have it, five-spice powder is a perfectly good substitute and will still give a great depth of flavor.

For Cooking & Assembly:

• Dumpling Wrappers – The star of the shortcut! Use store-bought dumpling or potsticker wrappers. They are the perfect thickness. If your wrappers feel a little dry or thick, you can briefly dab the edges with water to help them seal.
• Flour Slurry – A simple mix of flour, water, and a bit of oil is the secret to the crispy lattice “skirt.” When poured into the hot pan and covered, the water steams the potstickers while the flour and oil create that iconic crispy web. All-purpose flour or cornstarch both work well.

How to Make Pork Potstickers (Guo Tie)

Prepare the Filling Ingredients

Wash the Chinese chives and dry them completelyusing a salad spinner or paper towels. This is key to a non-watery filling. Chop them finely. Chop the scallions and mince the ginger.

Make the Filling

In a medium bowl, combine the ground pork, salt, chicken bouillon powder (if using), thirteen-spice powder, light soy sauce, dark soy sauce, oyster sauce, chopped scallions, and minced ginger. Mix well with chopsticks or a fork.

Heat the 15ml of neutral oil in a small pan until it shimmers. Carefully pour the hot oil over the scallion and ginger in the pork mixture. It will sizzle and release a wonderful aroma. Stir quickly to combine.

Add the finely chopped, dried Chinese chives and the sesame oil to the bowl.

Mix everything together vigorously in one direction until the filling becomes cohesive and slightly sticky. Set aside.

Make the Slurry & Assemble the Potstickers

In a small bowl or measuring cup, whisk together the flour (or cornstarch), water, and 1 tablespoon (about 15ml) of the neutral cooking oil until smooth. This is your crispy-bottom slurry.

Place a dumpling wrapper on your palm. Add about 1 heaping teaspoon (roughly 10g) of filling to the center. Do not overfill.

Fold the wrapper in half and pinch the edges to seal. Do not pinch the ends—leave a small opening for steam to escape.

This is the traditional Guo Tie shape and allows steam to enter during cooking. Place the sealed potsticker on a tray. Repeat with remaining wrappers and filling.

4. Pan-Fry & Shape

Lightly brush a pan with oil.

Place the guo tie in the pan with space between each.

Cook on low heat until the bottoms are lightly golden.

5. Steam-Fry with Flour-Water Slurry

Slowly pour the slurry along the edges of the pan until it covers about 1/3 of the guo tie bottoms.

Cover the pan and cook over medium-low heat for 8-10 minutes, until the water evaporates.

6. Final Crisp & Serve

Remove the lid and let the bottom crisp up again until golden.

Sprinkle with toasted sesame seeds and extra green onion if desired.

Serve with plain congee for the best flavor.

Tips & Tricks

• Avoid watery filling: Make sure chives are fully drained and added last. Don’t add excess liquid to the pork mixture.
• Crispy bottom: Keep the slurry thin. Fry first on low heat to set, then steam on medium-low, and finally open the lid to evaporate remaining moisture. This ensures a golden, crisp base.
• Folding tip: Folding guo tie is easier than dumplings or buns—don’t stress about perfect pleats.
• Optional seasoning: Adjust spices like Shisan Xiang or five-spice powder to suit your taste.

Frequently Asked Questions

Why is my guo tie soggy?
If the bottom isn’t crispy, your slurry may have been too thick, or the water didn’t evaporate completely. Keep it thin and steam on medium-low until fully absorbed.

Can I substitute other meats?
Yes! Chicken or beef can replace pork, but pork with a 3:7 fat-to-lean ratio gives the juiciest results.

Can I make the filling in advance?
Absolutely. Make the filling up to a day ahead and keep it refrigerated. Just add the chives last when ready to assemble to prevent excess water.