These potsticker bowls transform everyone’s favorite Chinese dumplings into a lighter, healthier meal that’s great for meal prep on busy weeks. There’s steamed white rice, aromatic potsticker filling, and sweet and salty dumpling sauce — no rolling or shaping required!
These Potsticker Rice Bowls Are Basically One Big, Deconstructed Dumpling
Word to the wise: You don’t need to spend ages folding and rolling dough to enjoy the flavor of your favorite potstickers. Let’s go!
Think of this quick and easy recipe as a potsticker in a bowl. It comes from the New York Times bestseller Skinnytaste High Protein: 100 Healthy, Simple Recipes to Fuel Your Day by Gina Homolka, of the popular Skinnytaste food blog. Like all of her recipes, this one takes a popular classic dish and gives it her trademark healthy spin.
In this twist on classic potstickers, ground pork and ground chicken come together for a balanced, flavorful, high-protein base. Fresh ginger, green onion, rice wine, and soy sauce add an aromatic burst to every bite. Napa cabbage brings a generous boost of fiber, helping you stay satisfied longer.
To finish off these rice bowls, a healthy serving of white rice gets topped with the filling, and a simple dumpling sauce gets drizzled over top. It’s sweet, savory, and rich, with a nice kick of acidity that balances out the meaty filling.
These potsticker bowls are a healthy, weeknight-friendly meal that are equally easy to make on the fly as they are to meal prep in advance.
Enjoy!
Heidi’s Tips for Recipe Success
Use a blend of ground chicken and pork for a leaner filling. Combining ground pork (the traditional choice for potstickers) with ground chicken makes the filling lower in fat and calories, but still meaty-tasting with just the right amount of fat to deliver big flavor without turning dry or crumbly.
Napa cabbage provides a milder, sweeter flavor. Regular green cabbage will also work in this recipe, but the filling will taste much earthier and more pungent. I prefer the delicate texture and flavor of Napa cabbage, but to each their own. Because cabbage cooks down a lot, feel free to double the amount for even more cabbage healthful benefits.
Fresh aromatics are key. The potsticker filling uses just a few ingredients, which is why it’s important that you use the best ones. Fresh ginger and green onions deliver a well-rounded flavor that doesn’t hold a candle to their dried, powdered counterparts.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Ground pork + ground chicken — Blending the fattier protein with the leaner one creates a potsticker filling that’s richly flavored but not too greasy.
- Fresh aromatics — Fresh ginger, green onions, and garlic add bold Asian-inspired flavor to these rice bowls.
- Soy sauce — I recommend using a reduced sodium variety to prevent the bowls from tasting too salty.
- Sesame oil — I prefer using toasted sesame oil, but you’re welcome to use regular sesame oil for a less rich and nutty flavor.
- Seasoned rice vinegar — This ultra tangy vinegar has a lightly fruity and sweet flavor that can’t be replicated with a substitute.
- Mirin — Can be subbed with rice vinegar.
- Cabbage — I prefer using the more delicate and sweeter Napa cabbage over green cabbage.
- Rice — Here’s my favorite way to cook rice. You’re welcome to swap in cauliflower rice for a low-carb bowl, or quinoa, fried rice, or another favorite grain.
How to Make Potsticker Bowls
- Make the dumpling sauce. You can either whisk the ingredients together in a small bowl, or add everything to a jar, screw on the lid, and shake.
- Cook the meats for the potsticker “filling.” Brown the ground pork and chicken in sesame oil for added flavor. Make sure to break up the ground meats as they cook so they blend together.
- Add the cabbage and aromatics. To the skillet add the ginger, green onion, soy sauce, mirin, and chopped cabbage. The potsticker filling is done when the cabbage has wilted but is still vibrant in color and has some bite to it.
- Assemble your bowls. Add about ¾ cup rice to each bowl and top it with a full cup of the filling. Drizzle as much of the dumpling sauce as you’d like over top before digging in.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Potsticker Rice Bowls Recipe
Ingredients
For the Dumpling Sauce
- 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
- ¾ teaspoon granulated sugar
- 1 ½ tablespoons seasoned rice vinegar
- 1 ½ teaspoons toasted sesame oil
- 1 garlic clove, grated
- 1 green onion, finely chopped (about 2 tablespoons)
For the Potsticker Filling
- 2 teaspoons toasted sesame oil
- ½ pound ground pork
- ¾ pound lean ground chicken
- 1 ½ tablespoons grated fresh ginger
- ½ cup chopped green onion
- 2 tablespoons reduced-sodium soy sauce
- 1 ½ tablespoons rice wine or mirin
- 6 cups roughly chopped napa cabbage (8 ounces)
For the Bowls
- 3 cups cooked white rice
- 2 tablespoons toasted sesame seeds
Instructions
- Make the dumpling sauce. In a small bowl, combine 2 tablespoons soy sauce, ¾ teaspoon sugar, 1 ½ tablespoons vinegar, 1 ½ teaspoons sesame oil, 1 grated garlic clove, and 1 finely chopped green onion.
- Cook the potsticker "filling" proteins. Heat a large deep skillet over medium. Add 2 teaspoons sesame oil, ½ pound ground pork, and ¾ pound ground chicken and cook, breaking the meat up into small pieces, until browned and cooked through, 5 to 6 minutes.
- Add the aromatics. Add the 1 ½ tablespoons grated ginger, ½ cup green onion, 2 tablespoons soy sauce, and 1 ½ tablespoons rice wine or mirin and mix well. Stir in 8 cups chopped cabbage and cook until tender, 4 to 5 more minutes.
- Assemble the bowls. Spoon ¾ cup cooked white rice into each of four bowls and top with 1 cup of the pork filling. Drizzle with the dumpling sauce, top with more sesame seeds and more green onion, and serve.
Nutrition
FAQs
Yep! If using ground pork, the filling will taste even richer but might be a little greasy. If using ground chicken, you may want to add extra sesame oil to the skillet since chicken is such a lean protein.
Absolutely! These are perfect for curing cravings for some sort of Asian-inspired rice bowl, and potsticker bowls are super easy for weekly meal prep.
You can store the rice and potsticker filling in the same container to reheat together in the microwave. I suggest putting the dumpling sauce in a separate, small container; if you drizzle it over the bowls ahead of time, the rice will get soggy.
What to Serve With These Rice Bowls
This potsticker in a bowl is already a meal-in-one, but you can stretch the portion size by pairing it with one or more of the following:
Storage Tips
Store the rice and potsticker filling separately, or in a divided meal prep container to prevent the rice from becoming gummy. Transfer the dumpling sauce to an airtight container and drizzle over leftovers.
These bowls are great for meal prep and reheat well in the microwave.
More Easy Bowl Dinners
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Deepak
Thanks for sharing.
Claire
I was shocked at how quickly this recipe came together and I LOVED the dumpling sauce on top! I was able to prep the filling and sauce in the time it took my rice to cook and steam. Will definitely be making this again!
So glad you enjoyed it Claire, and totally agree, it’s a quick and easy one! Thanks for the rating and comment!! :)