“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.
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!Print
- 1.5 lbs. ground pork
- 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
- 3 green onions, chopped
- 1 inch ginger, grated
- 1 T garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 T light soy sauce
- 1 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1 egg
- 1 package of wonton wrappers
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tsp sesame oil
- 1 green onion, chopped
- Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
- Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
- Using your finger, rub warm water onto the edges of the wonton wrapper.
- Place a teaspoon of the pork mixture into the center of the wonton.
- Take one corner and pull the opposite corner up and pinch them together.
- Starting from the top, pinch the sides together until the wonton is sealed.
- Spray the bottom of a non-stick skillet with cooking spray.
- Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
- Once the pan starts to heat up, pour 1/2 cup of water into the bottom of the pan and cover.
- Cook the potstickers for about 8 minutes. Do not move them at all during this time.
- Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
- Combine the ingredients in a small bowl.
- Serve on the side of potstickers.