Pork Potstickers are one of my all time favorite appetizers!
I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui.
When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.
There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things.
You could say that the “gyoza” was the start of my food obsession!
Years later I learned how to make pork potstickers from a recipe I found in a cookbook. That cookbook has been gone for a long time but I still remembered the basic ingredients so I took them and then added a few of my own. (This is before internet folks)
The filling is made from a delicious mixture of ground pork, freshly grated ginger, green onions, garlic powder, soy sauce, sesame oil and rice wine vinegar. All of these ingredients get wrapped up in a wonton wrapper and then steamed fried in a skillet on the stove.
Trust me, the wrapping process is so much easier than it looks. Check out my short video to learn how to wrap potstickers!
I like to cook them in a non-stick skillet and get the bottoms really crispy. Just heat a little oil over med-high heat and place the potstickers in a single layer, flat side down. Pour water into the skillet and then cover, letting them “steam” for about 8-10 minutes. Remove the cover and continue cooking until all of the water is evaporated. Gently remove the dumplings with a flat spatula, making sure not to tear the bottoms.
Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.
Tip: If you can chill the mixture a few hours in advance or even the day before, the flavors will really pop!
Looking for other great appetizers?