Mandu (Pot Stickers) Recipe | The Great American Recipe

To put it simply, I love pot stickers. From the Chinese takeout staple to homemade dumplings, whether they are pan-fried, steamed, or deep-fried, they scream nostalgia, instantly reminding me of home and making me happy. I am adopted, and my family would have them on my “Arrival Day”—the anniversary of the first day I joined my family in the US—accompanied by Beef Bulgogi with Quick Pickled Vegetables (page 000). These are Korean-style pot stickers filled with vegetables and spices and served with dipping sauce.

This recipe is featured in the Love Language episode during Season 1 of The Great American Recipe.


Yield: Serves 6

Course: ,


  • Dipping sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced, or 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon sesame seeds
  • 2 scallions, thinly sliced

  • Pot stickers
  • 1 pound ground pork
  • 1 cup kimchi, drained and chopped
  • 1 cup finely chopped napa cabbage
  • ½ cup minced white or brown mushrooms
  • ½ cup finely chopped scallions, plus more for garnish
  • 4 garlic cloves, minced
  • 1 (2-inch) knob ginger, grated
  • 1 large egg, lightly beaten
  • 1½ tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon sesame seeds
  • 1 tablespoon hot chili oil or garlic chili sauce
  • 2 teaspoons gochujang
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (14-to 16-ounce) package dumpling wrappers
  • 3 tablespoons vegetable oil, divided
  • 1 cup water


  1. To make the dipping sauce, in a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, garlic, salt, pepper, sesame seeds, and scallions. Set aside.
  2. In a large bowl, combine the pork, kimchi, cabbage, mushrooms, scallions, garlic, ginger, egg, sesame oil, soy sauce, gochugaru, sesame seeds, hot chili oil, gochujang, sugar, salt, and pepper.
  3. Mix thoroughly and make sure everything is incorporated. Pinch off a small portion and cook it in a small skillet for a couple minutes, until fully cooked. Taste and make sure the mixture is seasoned appropriately; adjust seasoning as needed.
  4. Have a small bowl of water ready while you fill the dumplings. Working with one dumpling wrapper at a time, place a generous tablespoon of the mixture in the center of the wrapper. Dip one finger in the water and run it along the edge of the wrapper. Crimp the edges shut, making sure there is no air in the dumpling and all the edges are sealed tight. (If you like, you can work on your pleating technique and shape the pot sticker into a half-moon.) Placed the finished dumpling on a rimmed baking sheet. Continue until all the wrappers and filling are used up.
  5. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Place dumplings in a circle, filling the pan but not crowding it. Cook until the bottoms are starting to brown and crisp up, 4–6 minutes. Pour in ⅓cup of the water and cover the skillet. Steam/fry the dumplings until the water is evaporated and the dumplings are cooked through, another 4–5 minutes. Repeat, using more oil and water, to cook the remaining dumplings.
  6. Place the dumplings in a shallow bowl or plate, garnish with scallions, and serve the dipping sauce on the side.
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