Our 15 Best Dumpling, Gyoza, and Potsticker Recipes (2024)

Tender pork dumplings paired with aged black vinegar; fiery momos balanced with sweet carrots. In this gallery, we're calling out all of our favorite dumpling, gyoza, and potsticker recipes, with classic preparations and a few riffs, too (hello, gyoza stuffed with sweet potato and hazelnut butter). You'll be hard-pressed to decide which one to make first.

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Pork and Chive Dumplings

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2017 F&W Best New Chef Peter Cho says that this is a cheater version of his favorite xiao long bao (soup dumplings). "I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock and vinegar dipping sauce."

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Steamed Shrimp Dumplings with Chinese Chives

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At the Manhattan outpost of the Michelin-starred dim sum house Tim Ho Wan, these shrimp dumplings are a top pick. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort.

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Pretzel and Mustard Dumplings

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Dumplings made of day-old pretzels and bound with egg are common in Germany; they're a delicious way to use up stale bread. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight.

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Pork Dumplings with Aged Black Vinegar

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This version of the quintessential Shanghai dish xiao long bao is made with gyoza wrappers and a simple pork filling. The dumplings are first fried in a skillet, then water is added to the pan to steam the dumplings so they're tender, juicy, and crisp.

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Sweet Potato Gyoza with Beet Puree

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Sweet potato and hazelnut butter make up the filling for these inventive and satisfying gyoza. A silky beet puree shot through with preserved lemon adds a hit of brightness.

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Pork and Crab Soup Dumplings

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The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with gelatin before folding it into the dumpling skin along with the ground meat filling.

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Mushroom Dumplings in Toasted Ginger and Garlic Broth

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Make-ahead mushroom duxelles makes a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes.

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Hungarian Potato Dumplings

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These crispy, buttery potato dumplings are encased in a delicate breading with a tender and light center. Caramelized onions, while not traditional to shlishkes, add a bit of sweetness.

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Lunar New Year Dumplings

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Plump and tender dumplings symbolize longevity and wealth. As part of her Lunar New Year spread, Lucky Chow producer Danielle Chang fills hers with a fragrant and flavorful blend of garlic, ginger, scallions, and Chinese chives bound with tender ground pork.

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Momos with Red Chile Chutney

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Naturally sweet carrots help balance the fiery filling of these dumplings that come together quickly thanks to store-bought dumpling wrappers. After you try your hand at filling a few, you'll be pleating like a pro in no time.

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Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce

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These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork, and tamari. Leftover filling can be made into a delicious patty.

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Pork Bakso Dumplings

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An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings from Gado Gado in Portland, Oregon, one of Food & Wine's Best New Restaurants in 2020.

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Khinkali (Meat-Filled Dumplings)

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Khinkali are Georgian dumplings. They're one of the country's most popular foods and a favorite item at long dinner parties known as supras. "No supra is complete without a platter of steaming khinkali being served toward the end of the meal," says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W.

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Shrimp and Pork Dumplings with Bamboo Shoots

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These delicate dumpling wrappers are made with cornstarch, wheat starch, water, and shortening.

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Watercress and Tofu Dumplings

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For the filling here, tofu, scallions, garlic, water chestnuts, sesame oil, and egg are mixed with sautéed watercress. If you prefer, you can use gyoza wrappers instead of making dumpling dough.

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