Pork and Bok Choy Potstickers

Makes 30 Prep Time 1 hours   Cook Time 10 minutes   Rated:

Potstickers are a type of dumpling typically filled with a mixture of ground meat and vegetables, such as pork, greens, and spring onions. They are pan-fried on one side and then steamed, resulting in a crispy bottom and a tender, juicy filling. And we all love a crispy bottom don't we?

I am a huge fan of all Asian cuisine and as much as I love eating it, it is pretty hard to find reliably good dumplings (potstickers) unless you are in Asia. (We have no Din Tai Fung in Perth, sad face emoji.) Problem solved! This is your go to from now on.

I crave these sorts of flavours, so when the opportunity arises to make them for someone else, we love it! (Well, I love it!) There is an art to them, the folding especially, but go with rustic and don't get too worried about all that or it will paralyse you. The flavours are all there, and that dipping sauce! Well...just amazing.

This recipe was originally created for Murray River Salt Flakes, the premium pink salt globally and Australia's only pink salt. If you haven't tried them yet, it is time. I sell them in my store in large packs, which are unavailable elsewhere. You will never look back. Salt is a flavour as much as vanilla is a flavour and if you get the wrong salt, there is no salvaging the dish! I cannot recommend this salt enough. Please get on board. It will transform your cooking...and my recipes are all created using this salt. Just an FYI; a teaspoon of salt flakes is way less salty than a teaspoon of fine grind salt. Think about it. It makes sense. Plus there is texture...yum.

Some of my other recipes where the pink salt flakes are essential:

Salted Caramel Cream

Salted Caramel Brownies

Salted Caramel Corn

Salted Caramel Ice Cream

Salt Crusted Roast Beef

Salt and Pepper Squid

Salty Air Pineapple Margarita

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In a large pot of salted boiling water, blanch the bok choy until tender, about 2 minutes. Drain and place in a bowl of ice water. Drain and pat dry.


Place ginger into the Thermomix bowl. Chop 3 sec/speed 6. Scrape and repeat if needed.


Add pork mince, EVOO, spring onions, rice wine, sugar, soy sauce, oyster sauce, cornflour and water. Cook 5 min/Varoma/Reverse/speed 3


Add bok choy, sesame oil and salt and pepper. Stir to combine. Cool.


Working with one wrapper at a time, wet edges and put a spoonful of filling on to a wrapper. Fold in half and press to seal. If you want to get fancy you can pleat the edges together to seal. Do what I did, and google it.


Transfer each dumpling on to a baking tray, covered with a damp tea towel. I find it easier to only make 6 at a time.


Heat a drizzle of EVOO in a large frypan and when heated, arrange dumplings flat side down. Caramelise a little before adding 1/2 a cup of water and covering immediately to create steam. Cook until all water is dried up and bottom is golden brown.


To make dipping sauce, combine all ingredients in a small bowl.


Serve immediately.


You can swap out the pork mince and use chicken mince with no problem to flavour or texture.

Served with

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