Potstickers and a bowl of dipping sauce

Potsticker Party

This time of year, I would normally be planning big holiday meals and daydreaming about the desserts I’d make to bring to parties. Okay (gulp), this year is going to be different (sigh) but I am still going to celebrate with my kids and the very few others in my “pod” with some fun cooking parties.

I am planning a POTSTICKER PARTY! Everyone will get dressed up (I can’t wait to wear heels!) and we’ll turn on some fancy music (I can’t wait to dance!) and dim the lights and maybe open some sparkling wine (and bubbly apple juice for the kids).

I’ll set up a beautiful spread of minced veggies, herbs, sauces, and wrappers and welcome everyone to make potstickers while I cook them and sing along to the music at the top of my lungs.

Yes, I am having as much fun planning a party for five as I would for fifty. So I invite YOU to try your hand at this wonderful recipe, too. It’s a lot of fun whether you’re in the mood to party or just make a nice meal. Kids especially love making these. The first few might be messy but with a little practice, you’ll get the hang of it. You can easily freeze them, too. So get out your dancing shoes (or your slippers!) and plan for a little fun in the kitchen.

60 mins



1/2 pound ground pork*

1/4 cup finely grated carrots

1 cup finely sliced cabbage

1/4 cup tablespoon finely chopped green onions

1 garlic clove, minced

1/2 tablespoon ginger, grated

1 tablespoon white wine vinegar or rice vinegar 1 tablespoon soy sauce

1 teaspoon sesame oil (optional)

Vegetable oil for pan

Prepackaged frozen round dumpling wrappers

*To make these vegetarian, you can use 1 cup diced mushrooms or firm tofu to replace the pork.


Remove dumpling wrappers from the freezer and let them defrost.

Add all ingredients except for vegetable oil and dumpling wrappers into a bowl and mix together with your hands.

With one wrapper in hand, wet the edges of the wrapper with your finger, and add about a tablespoon of the pork mixture to the middle of the wrapper.

Holding the filled wrapper cradled between your thumb and middle finger, use your index finger to flatten the pork mixture.

Using your thumb and index finger press the wrapper to close the dumpling.

When all dumplings have been made, heat a large pan with about 3 tablespoons of vegetable oil until shimmering.

Add dumplings to the hot oil. Don't move the dumplings.

Once dumplings are brown and crispy on the bottom, add about a half cup of water to the pan and cover with a lid to steam them for about 5 minutes or until the dumpling wrappers are slightly see-through. Remove from the pan and serve with soy sauce for dipping or a ginger dipping sauce.

Freezing instructions:​ Place individual uncooked potstickers on a parchment lined sheet pan or tray that fits in your freezer. Once frozen (should take about 2 hours) pop them off into a labeled ziplock bag. No need to defrost them before cooking; simply use the cooking instructions above.



  • Grate the carrots and ginger and thinly slice the cabbage
  • Finely cut the green onions with kitchen scissors
  • Mince the garlic with a garlic press
  • Measure the seasonings and veggies into the mixing bowl
  • Make their own potstickers!


  • Help mix everything
  • Help with potsticker-making
  • Fry and steam the potstickers
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



What is one profession that you’re appreciating now more than ever before?

(Shout-out to the grocery store restockers!)