Pork Potstickers Recipe
Pork potstickers are filled with ground pork, fresh ginger and garlic. This better-than-takeout appetizer recipe includes a soy dipping sauce for even more flavor in every bite.
Ingredients
- 1 lbs. ground pork
- ½ cup thinly shredded cabbage
- 1 cup sliced green onions
- 1 tablespoon grated ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
Dipping Sauce
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 green onion chopped
Instructions
- Make the pork filling: In a large bowl combine the ground pork, cabbage, green onions, ginger, garlic powder, salt, pepper, soy sauce, vinegar and sesame oil.
- Fill the wontons: 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 tablespoon 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.
- Cook on the stovetop: 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 ½ cup of water into the bottom of the pan and cover with a lid. Cook the potstickers for 8 minutes. Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown. (Keep an eye on the heat to make sure they do not burn on the bottom and do not move them at all during this time.)
- Make the dipping sauce: Combine the soy sauce, vinegar, sesame oil and green onions in a small bowl. Serve with hot potstickers.
Notes
- To Store: Keep leftovers covered in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
- To Freeze: Assemble the potstickers and arrange them on a parchment paper lined baking sheet. Place the sheet in the freezer until they are frozen solid. Transfer the potstickers to a freezer-safe bag and keep frozen for up to 3 months.
- To Cook from Frozen: Potstickers can be cooked straight from the freezer. Allow the potstickers to steam for 10 minutes before removing the lid in step 3.