My Amazing Smoked Beef Bacon Potstickers Recipe

Friends, these incredible smoked beef bacon potstickers have captured my family’s hearts (and taste buds!). A labor of love in the best way, they deliver a symphony of savory, smoky, spicy flavors in tender pan-fried wrappers—ready to impress with 15 mins prep and 30 mins cooking.

Why You’ll Love This Potstickers Recipe

Here’s why this particular potstickers recipe is a winner:

• Smoky Bacon Bliss: We’re using ground smoked beef bacon in the filling, which infuses every bite with an irresistible smoky depth you won’t find in typical recipes.
• Flavorful Crunch: Diced water chestnuts add a delightful, subtle crunch that perfectly contrasts with the tender filling.
• Beginner-Friendly Folding: While they look fancy, the folding technique I’ll show you is surprisingly easy and forgiving, making this a great project for cooks of all levels.
• Quick Weeknight Delight: Despite the assembly, the total active time is manageable, making them a fantastic option for a special weeknight meal or a fun weekend activity.

Sarah

Potstickers Recipe With Smoked Beef Bacon

Potstickers Recipe that delivers smoky beef bacon flavor and crispy, tender texture in under 45 minutes. Beginner-friendly folding tips included—try it today!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Course: Appetizer

Cuisine: Asian

Calories: 264

Ingredients Equipment Method

Ingredients

  

Filling

• 12 ounces ground smoked beef bacon
• 2 teaspoons minced fresh ginger
• 1 teaspoon sesame oil
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper

For Assembly

• 4 tablespoons vegetable oil, divided

Choganjang Dipping Sauce

• 1/3 cup soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 1/2 teaspoons gochugaru (Korean chili powder) adjust to your spice preference
• 1 teaspoon toasted sesame seeds

Equipment

• Large skillet with a lid
• Mixing Bowls
• Measuring spoons & cups
• Sharp knife & cutting board
• Small spoon or tablespoon
• baking sheet
• Steamer basket (optional)

Method

 

1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of smoked beef bacon filling.
3. Open your dominant hand, palm side up, and hold fingers together.
4. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
5. Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker.
6. Set aside and repeat until all filling and wrappers have been used.
7. Heat a large, heavy-bottomed skillet over medium heat and add 2 tablespoons oil.
8. Add 5 to 6 potstickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
9. Add about 3 tablespoons water to the pan and cover for 2 to 4 minutes, or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
10. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
11. Choganjang Dipping Sauce: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

The Star of the Show: Our Delicious Potsticker Filling

The heart of any great potstickers recipe is its filling, and ours is no exception! We’re taking things up a notch with ground smoked beef bacon. This isn’t your average bacon; its smoky, savory notes create a depth of flavor that’s truly special.

For the filling, you’ll need:

• 12 ounces ground smoked beef bacon
• 1 baby bok choy, finely diced (about 1 1/4 cups)
• 6 water chestnuts, diced
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon sesame oil
• 2 teaspoons salt
• ½ teaspoon cracked black pepper
• 2 eggs, lightly beaten (you’ll use these as your “glue” and binder)

This combination brings together the rich, smoky flavor of the bacon with the freshness of bok choy, the satisfying crunch of water chestnuts, and the aromatic punch of garlic and ginger. It’s a harmonious blend that cooks up beautifully inside those tender wrappers.

How to Assemble & Fold Your Potstickers Like a Pro

This is where the magic happens! Assembling potstickers recipe can seem a little intimidating, but I’ve got a simple method that works like a charm. You’ll be pleating like a pro in no time!

Here’s how to get that perfect fold:

1. Take one round wonton wrapper and place it flat in your non-dominant hand.
2. Brush a thin layer of the lightly beaten egg around the perimeter of the wrapper. This acts as our edible glue.
3. Spoon about 1 heaping tablespoon of your delicious smoked beef bacon filling into the center of the wrapper. Don’t overfill, or they’ll be tricky to seal!
4. Now, carefully fold the wrapper in half to create a half-moon shape. Press the edges together firmly to seal.
5. Here comes the pleating: Hold the sealed half-moon in your non-dominant hand. Using your dominant hand, create small, uniform pleats along one side of the wrapper’s edge. As you create each pleat, press it firmly against the other side of the wrapper to seal it securely. The goal is to create a decorative and secure crimped edge.
6. Gently set your finished potsticker aside on a lightly floured surface and repeat until all your filling and wrappers are used.

A helpful tip: It’s incredibly useful to watch a quick video or look at step-by-step photos for the pleating technique if you’re a visual learner! The key is to make small, consistent pleats and press them firmly to ensure they don’t open up during cooking.

Cooking Methods: Crispy Pan-Fried Potstickers Recipe

This is the classic, beloved method for making potstickers, and it’s the one I’ll guide you through first for this potstickers recipe. It gives you that signature crispy bottom and tender, steamed top. For dipping, whip up this 5-minute dumpling sauce.

1. Grab a large, heavy-bottomed skillet with a lid. Heat about 2 tablespoons of vegetable oil over medium heat.
2. Once the oil is shimmering, carefully place 5 to 6 potstickers into the skillet, making sure the crimped (pleated) side is facing UP. Don’t overcrowd the pan; you want them to have a little space.
3. Pan-fry the potstickers for about 3 to 4 minutes, or until the bottoms are beautifully golden brown and crispy.
4. Now, it’s time to steam! Carefully add about 3 tablespoons of water to the hot skillet. Immediately cover the pan with the lid.
5. Let them steam for 2 to 4 minutes, or until the wrappers have softened and become translucent, and the filling is thoroughly cooked through.
6. Remove the lid, and if there’s any excess water, let it evaporate on medium-high heat for a moment.
7. Carefully transfer your perfectly cooked potstickers to a plate. Repeat this process with the remaining potstickers, adding more oil and water as needed for each batch. Serve immediately with your favorite dipping sauce!

Beyond the Skillet: Other Delicious Ways to Cook Potstickers

While pan-frying is my go-to, I love that potstickers recipe are wonderfully versatile. Here are a few other fantastic ways to cook them up:

Steaming Potstickers

Steaming yields a wonderfully tender potsticker with a softer wrapper.

1. Prepare your steamer basket, ensuring it’s lined with parchment paper or cabbage leaves to prevent sticking.
2. Arrange your potstickers in a single layer, leaving a little space between them.
3. Steam over boiling water for about 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

Boiling Potstickers

Boiling is a quick and easy method, similar to how you might cook regular dumplings.

1. Bring a large pot of water to a rolling boil.
2. Gently add your potstickers to the boiling water. Don’t overcrowd the pot.
3. Boil for about 5-7 minutes, or until the potstickers float to the surface and the filling is cooked. They’ll puff up slightly.
4. Remove with a slotted spoon and drain well.

Air Fryer Potstickers

For a hands-off, crispy result, the air fryer is your friend!

1. Lightly brush or spray your assembled potstickers with oil.
2. Arrange them in a single layer in your air fryer basket.
3. Cook at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer model.

Cooking Potstickers Recipe from Frozen: The Ultimate Guide

Life happens, and sometimes you need to freeze those delicious little parcels! Good news: cooked or uncooked potstickers freeze beautifully. Here’s how to cook them straight from the freezer:

For Pan-Frying Frozen Potstickers:

1. Follow the regular pan-frying method, but add a few extra minutes to the initial frying time (about 5-6 minutes) to ensure the filling starts to cook.
2. Add water and cover as usual, but you might need to steam for a slightly longer duration (5-7 minutes) to ensure the center is heated through.

For Steaming Frozen Potstickers:

1. Arrange frozen potstickers in a single layer in your prepared steamer.
2. Steam for a longer time, typically 12-15 minutes, until the wrappers are tender and the filling is fully cooked.

For Air Frying Frozen Potstickers:

1. Lightly oil the frozen potstickers.
2. Arrange in a single layer in your air fryer basket.
3. Cook at 375°F (190°C) for about 14-16 minutes, flipping halfway through. They might take a few minutes longer than fresh.

Flavor Boost: Irresistible Potsticker Dipping Sauces

No potstickers recipe is complete without a fantastic dipping sauce! The combination of salty, tangy, and sometimes spicy sauces perfectly complements the rich filling.

First, let’s whip up the classic Choganjang sauce that comes with the recipe:

• ⅓ cup soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 ½ teaspoons gochugaru (Korean chili powder – adjust to your spice preference!)
• 2 garlic cloves, minced
• 1 green onion, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions: Simply place all ingredients into a small bowl and whisk together until well combined. Serve immediately with your potstickers.

But why stop there? Here are two more delicious options:

Potsticker Variations & Filling Customization

The beauty of this potstickers recipe is its adaptability! While the smoked beef bacon is amazing, feel free to get creative with your fillings. Planning an appetizer spread? Pair them with this crispy crab rangoon recipe.

• Protein Power: Ground chicken, pork, or shrimp are all fantastic alternatives. If you opt for leaner proteins like chicken or pork, you might want to add a touch more oil or a bit of finely chopped napa cabbage to ensure the filling stays moist.
• Vegetarian Delight: For a vegetarian version, finely chopped firm tofu, mushrooms (shiitake are wonderful!), shredded carrots, and finely minced cabbage make a hearty and flavorful filling. Just ensure all vegetables are very finely chopped or grated so they cook through.
• Balancing Flavors: A common issue is a bland filling. Don’t be shy with your aromatics (garlic, ginger, green onions!) and seasonings (salt, pepper, soy sauce, sesame oil). Taste a tiny bit of the raw filling (if using cooked meat) or cook a small test patty to check seasoning before assembling.
• Consistency is Key: If your filling seems too wet, add a tablespoon of cornstarch or a bit more finely chopped vegetable. If it’s too dry, a splash of soy sauce or a bit more oil can help.

Make-Ahead, Storage, and Reheating Tips

I love to prep ahead, and this potstickers recipe is perfect for it!

• Prep Ahead: You can mix the filling a day in advance and store it in an airtight container in the refrigerator. You can also assemble the potstickers a day ahead.
• Storing Uncooked Potstickers: Arrange your assembled, uncooked potstickers in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months.
• Storing Cooked Potstickers: Let cooked potstickers cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Reheating Leftovers: The best way to reheat cooked potstickers is to pan-fry them again! Add a little oil to a skillet, place the potstickers in a single layer, and cook until heated through and the bottoms are crispy again. You can also reheat them in the oven or air fryer at around 350°F (175°C) until warmed through.

Common Potsticker Problems & Solutions

Don’t let a few hiccups discourage you! Here are some common issues and how to fix them:

• Potstickers Bursting: This usually happens if they’re overfilled or if the wrapper isn’t sealed properly. Ensure you’re using about 1 tablespoon of filling and that the edges are sealed firmly.
• Sticking to the Pan: Make sure your pan is properly preheated with enough oil. If you’re not using a non-stick pan, the parchment paper trick in the steaming step can help prevent sticking.
• Bottoms Not Getting Crispy: Your heat might be too low, or you might be adding too much water at once. Ensure medium heat for frying and use just enough water to create steam.
• Filling Undercooked: This is more likely with frozen potstickers or if your pan temperature was too low. Ensure you’re cooking long enough, especially after steaming, to heat the center.
• Wrappers Becoming Gummy: This can happen if they’re over-steamed or boiled for too long. Watch them closely during the steaming/boiling process.

Tools of the Trade: Essential Equipment for Potstickers

Having the right tools makes all the difference in creating a beautiful potstickers recipe.

• Large Skillet with a Lid: Essential for the classic pan-fry and steam method. A heavy-bottomed pan ensures even heating.
• Mixing Bowls: You’ll need one for the filling and one for the egg wash.
• Measuring Spoons & Cups: For accurate ingredient ratios.
• Sharp Knife & Cutting Board: For finely dicing your vegetables and aromatics.
• Small Spoon or Tablespoon: For portioning the filling.
• Baking Sheet: Perfect for freezing uncooked potstickers before transferring them to a freezer bag.
• Steamer Basket (Optional): If you prefer to steam them.

Frequently Asked Questions About Potstickers Recipe

Conclusion & Your Potsticker Adventure!

And there you have it – a truly delightful and flavorful potstickers recipe that’s surprisingly achievable for any home cook. From the irresistible smoky bacon filling to that perfect crispy-chewy texture, these little parcels are guaranteed to bring smiles around your table. Don’t be afraid to get your hands a little messy with the folding; that’s part of the fun!