Skillet Recipe Snacks & Apps Recipe

Italian Sausage Pot Stickers

Portions: 60 Pot Sticker Servings

Impress family and friends at the next party with this easy pot sticker recipe from Johnsonville! This dish has all the delicious flavors of authentic Asian pot stickers with a unique Johnsonville twist. The premium sausage makes a perfect filling that pairs well with the soy sauce, sesame oil, ginger, cabbage and carrots that make pot stickers famous. 

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Made by the Sausage Chefs


  • 1 package (16 ounces) JOHNSONVILLE Mild Italian Ground Sausage
  • 1 tablespoon canola oil, (more for pan frying)
  • 3 cups Napa Cabbage (thick center vein removed), finely chopped
  • 1 tablespoon Kosher salt
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 large egg, slightly beaten
  • 2 tablespoons fresh ginger, grated or finely minced
  • 1 medium carrot, shredded
  • 3 green onions, finely chopped
  • 2 packages (14 ounces) Gyoza pot sticker wrappers* *Gyoza pot sticker wrappers are usually available in the refrigerated produce section of most supermarkets, as well as Asian markets.
  • 1 small bowl of water, (for sealing the wrap)

Cooking Instructions

  1. In a large skillet over medium heat, add 1 tablespoon canola oil, the finely chopped cabbage and salt. Stir fry to soften the cabbage and remove excess water, 6 to 8 minutes.
  2. Transfer the cabbage to a plate lined with a paper towel (to absorb excess moisture), allow this to cool.
  3. In a large bowl, whisk together soy sauce, sesame oil and egg. Mix in the uncooked sausage, ginger, carrot, green onions, and cabbage. Using your hands or two large wooden spoons, combine all the ingredients together until evenly blended.
  4. On a dry clean surface, lay out a couple of Gyoza wrappers, work quickly so they do not dry up and keep remaining Gyoza wrappers covered with a damp paper towel.
  5. Spoon a rounded teaspoon of filling into the center of the wrap, dip your finger in water and moisten the edge of the wrap. Lift the edges (folding the wrapper in half) and press to seal forming a half moon shape with the pressed edge side up.
  6. Transfer the pot sticker to a baking sheet (lined with wax or parchment paper) and gently press to flatten the bottom.
  7. Cover the prepared pot stickers with a plastic wrap and continue forming the rest.
  8. Using a large non-stick skillet with a lid, over medium high heat; add 3 tablespoons of canola oil.
  9. Arrange pot stickers seam side up fitting them tightly in the pan. Cook uncovered, until bottoms are golden brown, 2 to 3 minutes.
  10. Add about ½ cup water, then cover tightly with lid and cook for 8 to 10 minutes. The bottoms will continue to brown and the top of the pot stickers will steam and remain soft.
  11. Remove the lid and shake the skillet to loosen the pot stickers, cook another 2 minutes, most of the moisture should be gone.
  12. Slide the pot stickers onto a platter and serve with your favorite dipping sauce.

Freezing Preparation

  1. Freeze uncooked pot stickers on a flat baking sheet. Once frozen, they can be transferred to a freezer bag.
  2. When ready to use follow cooking method by placing frozen pot stickers in the skillet. Once the lid goes on the skillet increase steam time by 5-7 minutes, check for doneness.