I was in Ohio for the last few weeks and was happy to be reunited with my boys. One of Liam’s favorite dishes is my Chinese pot stickers, so I wanted to make them for him. The prep time is a little time consuming, however the end result is absolutely delicious. Give these a try!


  • Pork filling
  • 1 lb ground pork
  • 4 large napa cabbage leaves, minced
  • 2 stalks green onions, minced
  • ½ cup bamboo shoots, minced
  • ½ cup waterchestnuts, minced
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp corn starch
  • Wonton wrappers

In a large bowl, combine pork, cabbage, bamboo, water chestnuts, green onions, , sesame oil, soy sauce and corn starch.

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil in a large skillet over medium heat. Add pot stickers in a single layer and cook until golden and crisp on the bottom, about 3-4 minutes. Add about 1/3 cup of water to the skillet and cover to steam the pot stickers thoroughly. Let them cook an additional 7-8 minutes.

Remove from skillet and serve immediately with soy sauce, if desired.