Homemade beef potstickers are delicious!
Beef - Dinner - Food - Ground Beef

Beef Potstickers

Last updated on August 24, 2020 by Liza Hawkins

What is it about Asian finger foods that’s makes them so darn yummy?

Potstickers, in particular, are a favorite of mine: one giant bite two simple bites of goodness, dripping with soy sauce, and a meaty center that melts in your mouth. These beef potstickers are great twist on the classic!

Beef Potstickers

I realize pork is the go-to with most potstickers. I do. And I love pork potstickers.

But, I thought I’d try making them with ground beef instead, to switch it up a bit and since that’s what I happened to have on hand.

Beef Potstickers

These beef potstickers’ insides are super easy to throw together. It’s just ground beef, minced green onions, mushrooms and Brussels sprouts (I was out of cabbage and these worked great!), all mushed up together with salt, soy sauce, ground ginger, a splash of rice wine vinegar and a little oil.

Beef Potstickers

Then, all I did was take out my Nasoya round wraps, grab a little dish of water to use for wetting the edges, and then made neat little bundles of potsticker goodness.

Beef Potstickers

NOTE: make sure the edges are well-moistened and they’ve been pinched to submission. Bursting potstickers is no fun, so I’ve heard…

Beef Potstickers

I warmed a big skillet with a little oil and then placed the potsticker bundles in to sear for a couple minutes, before adding some water, covering the skillet, and then letting them steam to finish cooking.

Crispy bottom AND tender tops. YUM.

Note: Nasoya sent me coupons to try their wraps, which I’m really excited about, because dumplings, wontons, egg rolls, spring rolls, POTSTICKERS.

Beef Potstickers
Yield: 20 potstickers

Beef Potstickers

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These homemade beef potstickers will melt in your mouth!


  • 1/2 pound ground beef
  • 6 green onions, minced
  • 6 button mushrooms, minced
  • 6 Brussels sprouts, minced or grated
  • 2 tablespoons ground ginger
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 20 round wraps (I used Nasoya


  1. Fill a small bowl with water and set it aside. Mix the beef, onions, mushrooms, Brussels sprouts, ginger, salt, pepper, soy sauce, vinegar and sesame oil together in a large bowl WITH YOUR HANDS until it's mushed together well.
  2. Take one of the wraps, use your finger to moisten the outer edges with water, and then place 1 teaspoon of filling in the middle. Bring the edges together at the top, and then pinch them together - folding each bottom edge in on itself to help seal it tight. Set it aside on a plate and then repeat until you have 20 potstickers.
  3. Heat a large nonstick skillet over medium-high heat with the canola oil. Once hot, add the potstickers in one even layer, pinched side up, and let them cook for 2 minutes. Add the water, and then cover the skillet (be careful - it will sizzle and pop!) and let the potstickers finish cooking for another 8 minutes.
  4. Remove the potstickers to a plate and serve them piping hot with soy sauce and more green onions!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 541mgCarbohydrates: 42gFiber: 3gSugar: 0gProtein: 10g

Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

15 Comments on “Beef Potstickers

  1. I adore postickers – one of my favorites – gonna try these for sure – may make a few substitutions during my @cleanprogram cleanse but for the family this week they will love! Thanks for the share – keep’em coming !
    Lori Tauraso

  2. These look delicious ! I’ll have to pass this on to my friend who drives 45 minutes to the Strip District to buy them from the various Asian stores there. Didn’t realize how easy they are!

  3. My husband just made chicken potstickers/dumplings on Sunday – and did the dough from scratch! Can you imagine what my kitchen looked like? 😉

    I seriously plan on buying wrappers for future attempts, for me, anyway. Yum!

  4. These look amazing! I’ll use the cabbage instead of the brussel sprouts though. (shudders at the thought…LOL) Anyhow, I’m curious. Potstickers are the same as dumplings, right?

    1. Cabbage is definitely fine (and more common, of course), but honestly? Brussels sprouts are just like little cabbages, so if they’re chopped up fine, you won’t even be able to tell the difference. 😉 And, yes – pretty much the same as dumplings, but dumplings are usually bigger.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.