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How To Cook Potstickers on a Blackstone Griddle

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Making potstickers on a Blackstone Griddle is fun and easy! And these crowd-pleasing dumplings are delicious! Get a perfect crunch on the outside with a soft and pillowy inside with this tried-and-true method!

A plate of potstickers cooked on a Blackstone Griddle.

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The best potstickers have a golden brown and crispy bottom while the insides are soft and pillowy. It’s tough to get the perfect balance between crispy bottoms and chewy tops, but when you follow my tried-and-true method for cooking potstickers on the Blackstone, they’ll come out perfectly every time!

What you’ll love about Making Potstickers on a Blackstone Griddle


  • They turn out perfectly every time using this method!
  • Make enough to feed a crowd!
  • Cook outside to keep your kitchen cool!
Potstickers on the Blackstone served on a white platter with sauce.

What Are Potstickers?

Potstickers are Chinese dumplings. They can be stuffed with various fillings, including chicken, pork, shrimp, and more. And they’re crazy delicious! The hallmark of a good potsticker is a crispy bottom and soft, steamed filling and top. Dip them or just gobble them as they are, potstickers are fabulous!

What You Need

For a full list of instructions and ingredients, please scroll down to the recipe card near the bottom of this post.

  • Flattop griddle – Blackstone Griddle or any other brand.
  • Cooking dome – A big cooking dome will be helpful, or you’ll need to work in batches.
  • Squirt bottles – One filled with cooking oil, the other with water in it.
  • Flipper – Invest in flippers with wood handles, so they don’t melt or warp.
  • Oil – I like avocado oil because of its high smoke point.
  • Water – Just tap water.
  • Infrared thermometer – Optional, but handy to see the surface temp of your griddle.
  • Digital meat thermometer – Even if your potstickers are fully cooked, they should be heated to at least 160-F for food safety.
  • Potstickers – Store-bought or homemade.
  • Dipping sauce – Optional but delicious!
Cooked potstickers on a black plate.

How To Make Potstickers On A Blackstone Griddle

  1. Preheat your Blackstone Griddle as per the manufacturer’s directions. You want it to be around 500-F, so hot, but not screaming hot.
  2. Squirt about 2 tablespoons of oil onto an area of the Blackstone Griddle and let it heat up.
  3. Place the potstickers, wide bottom side down, onto the hot surface. Let them cook for 3-4 minutes until they are golden-brown underneath. Use your tongs to peek under them and keep an eye on them – you don’t want them to burn. Move them around a bit, so they don’t stick.
  4. When the potstickers are golden brown on the bottom, cover them with the cooking dome and squirt about 1/4 cup of water under the dome. This will create steam, so they cook through. You may need to do this a couple of times until your potstickers reach a safe eating temperature.
  5. Cook the potstickers until they are 160-F. Use your meat thermometer to check. Most potstickers are made of ground meat, and the FDA recommends 160-F as a safe temperature for consuming ground meat.
  6. Remove the cooking dome and let any residual water steam off.
  7. Add a bit more oil and move the potstickers around the oiled surface and let them cook to re-crisp the bottom.
  8. Serve with your favorite dipping sauce, and enjoy!

Recommended

Chef Jenn’s Tips

  • Move the potstickers around on the griddle surface to ensure even cooking.
  • Work in batches to steam the potstickers if your cooking dome isn’t that big.
  • Make sure you thoroughly cook the potstickers to the recommended cooking temperature. A digital meat thermometer will help.
  • Adjust the temperature of the griddle as needed to get perfectly golden brown bottoms.

Serving Suggestions

Go all out and make a full meal on your flattop griddle with tasty sides like Ham Fried Rice, or pair your potstickers with other tasty appetizers.

Storage

Pop any leftover potstickers into an airtight container and store them in the fridge for 3-4 days (or 2-3 days if they have seafood in them). To reheat them, warm them in the microwave or a skillet on the stovetop – if you don’t want to heat the griddle back up.

Step By Step Process

A plate of potstickers cooked on a Blackstone Griddle.
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How To Cook Potstickers on a Blackstone Griddle

Crispy on the bottom and perfectly steamed throughout, potstickers are fun to eat and delicious! Making potstickers on the Blackstone Griddle is easy and they're a real crowd pleaser!
Course Appetizers
Cuisine Asian
Keyword blackstone, blackstone griddle, chicken & dumplings, chicken fried rice on the blackstone griddle, flat top griddle, potstickers
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Chef Jenn

Equipment

Ingredients

  • 16 potstickers homemade or store-bought
  • 1/4 cup cooking oil in a squirt bottle
  • 1/2 cup water in a squirt bottle
  • potsticker dipping sauce optional

Instructions

  • Preheat your Blackstone Griddle as per the manufacturer's directions. You want it to be around 500-F, so hot, but not screaming hot.
  • Squirt about 2 tablespoons of oil onto an area of the Blackstone Griddle and let it heat up.
  • Place the potstickers, wide bottom side down, onto the hot surface. Let them cook for 3-4 minutes until they are golden-brown underneath. Use your tongs to peek under them and keep an eye on them – you don't want them to burn. Move them around a bit, so they don't stick.
  • When the potstickers are golden brown on the bottom, cover them with the cooking dome and squirt about 1/4 cup of water under the dome. This will create steam, so they cook through. You may need to do this a couple of times until your potstickers reach a safe eating temperature.
  • Cook the potstickers until they are 160-F. Use your meat thermometer to check. Most potstickers are made of ground meat, and the FDA recommends 160-F as a safe temperature for consuming ground meat.
  • Remove the cooking dome and let any residual water steam off.
  • Add another tablespoon or two of oil to the griddle surface and move the potstickers around in the oil until well-coated. Cook them for 2-3 more minutes or until the bottoms have crisped back up.
  • Serve with your favorite dipping sauce, and enjoy!

Notes

There’s no nutritional information for this because it isn’t a true recipe. 
 

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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