pork potstickers

Pork Potstickers easier to make than you might think, and they taste better than any potstickers you may find at the store!

Pork Potstickers

pork

napa cabbage, (shredded)

garlic, (minced)

green onions, (diced)

ginger

soy sauce

sesame oil

round wonton wrappers, (store-bought or homemade)

canola oil

water

rice vinegar

chili garlic paste

In a large bowl, combine pork, cabbage, garlic, green onion, ginger, soy sauce, and sesame oil.

Working one at a time, set a wonton wrapper in the palm of your hand.  Drop 1 teaspoon of the filling into the center of the wrapper.

Fill a small bowl with water.  Dip your finger in the water and wet the edges of the wrapper.

Form the potsticker into your desired shape.  For the Half Moon Shape:  Fold the wrapper in half, pressing firmly in the center to seal.  Continue to press firmly along the exposed edges until the potsticker is sealed completely.For Pleated Edges:  Fold the wrapper in half, pressing firmly with your thumb in the center to seal the top and bottom layer.  Working from the center to the right side, use your index finger on your opposite hand to lift and fold back the edge of the top layer and then press down firmly with your thumb to seal with the bottom layer.  Pleat 3-4 times and then repeat on the left side.  Each potsticker should have between 6-8 pleats.

Heat oil in a non-stick skillet over medium heat.  Place potstickers onto hot oil and cook for 2-3 minutes (bottoms should be crispy and golden brown).  Flip to the opposite side, add a tablespoon of water, and cover the pan,  cook for another 3-4 minutes.

Potstickers

While potstickers are frying, mix together soy sauce, rice vinegar, and chili paste in a small bowl.

Serve the potstickers hot with the dipping sauce.

Dipping Sauce

These potstickers are filled with juicy pork and cabbage, and they have the classic golden brown crispy bottoms.

Pork and Cabbage Potstickers

peanut or canola oil

green cabbage

garlic

scallions

salt

tapioca starch

sugar

dumpling wrappers (see note 2)

oil oil

Heat the peanut or canola oil in a large sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook everything for about 2 minutes, stirring frequently. Add 1/4 teaspoon of kosher salt and stir. Turn off the heat and transfer the vegetables to a plate to cool for 10 minutes (see note 4).

Place the ground pork in a large bowl. Add the tapioca starch and water. Using chopsticks or a wooden spoon, stir the ingredients together for several minutes. After about a minute, you should hear squishing sounds and the meat should become more paste-like.

Add the soy sauce, sesame oil, 3/4 teaspoon kosher salt, and sugar to the bowl. Stir for about a minute to incorporate all the ingredients. Pour the vegetables into the bowl with the meat and stir together.

Prepare the Filling

If you are using store-bought wrappers, fill a small bowl with water for wrapping and sealing the dumplings. If you are using fresh dumpling wrappers, cover the wrappers with a dry cloth or a layer of plastic wrap to keep them from drying out.

Grab a baking sheet for the finished dumplings and a towel to cover the sealed dumplings to keep them from drying. Get a spoon for scooping the dumpling filling.

Prepare the Dumpling-Making Station

If you are using store-bought wrappers: Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 3/4 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. Lay the wrapper on your left hand, the wet side facing you. Place about 1 to 1 1/2 tablespoons of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).

If you are using fresh wrappers: Add the filling to the center of the wrapper. You do not need to moisten the edges.

For the “v” shape pleating method (see video below for demonstration): Start folding up the dumpling like a taco, and pinch together the wrapper in the center (the left and right sides of the dumpling are not sealed). You will be creating pleats on the side of the wrapper that is facing you.

Start creating pleats to the left of this center pinch. Use your index finger and thumb to gather a pleat and seal it to the right. Continue gathering dough and sealing pleats to the right until you reach the end. Use the photos in the blog post as a reference.

After the left side is finished, continue with the right side. Gather up dough to the right of the center pinch and seal the pleat towards the left. I like overlapping this pleat with the first pleat you made on the other side to create a “v” shape in the center of the dumpling (see photos in post for reference). Continue creating and sealing the pleats to the left until you reach the end.

Place the finished dumpling on the sheet pan and cover it with a towel. Continue wrapping and pleating the remaining dumplings until there is no filling left.

Making the Dumplings

Heat a well-seasoned large cast iron skillet or large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden brown.

Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes.

Uncover the pan and let the dumplings cook for another minute, until the water is evaporated.

Transfer the cooked dumplings to a plate.

Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them. Refer to this post for more tips on freezing dumplings.

Cook the Dumplings

The potstickers are great with my soy and vinegar dumpling sauce or sweet chili sauce!

Serve

https://www.youtube.com/watch?v=_L4QP2dLcMo

Here's a comprehensive tutorial on how to make the tastiest, juiciest pork and cabbage potstickers (鍋貼/锅贴). I walk you through how make the filling, pleat the dumplings two ways, cook the dumplings, and how to freeze dumplings. Pan-fried dumplings are also called 煎餃/煎饺 in Chinese.

FULL RECIPE: https://healthynibblesandbits.com/pork-and-cabbage-potstickers/

Vegetable Potstickers: https://healthynibblesandbits.com/how-to-make-potstickers/

Tofu & Kimchi Dumplings: https://healthynibblesandbits.com/tofu-and-kimchi-dumplings/

Soy & Vinegar Dumpling Dipping Sauce: https://healthynibblesandbits.com/soy-and-vinegar-dumpling-sauce/

I generally try to eat the dipping sauce within 1 week. You can use it for stir frying if you're looking to use up the dipping sauce. 

INGREDIENTS

Potstickers
1 tablespoon peanut or canola oil
1 1/2 cups finely chopped green cabbage
2 to 3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup chopped scallions
1 teaspoon kosher salt, divided (in the video, I only got shots of me adding salt to the vegetables, but I usually add a bit to salt the vegetables and the rest for the filling)
1 pound 80% to 85% lean ground pork
2 teaspoons tapioca starch
3 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon sugar
35 to 40 round dumpling wrappers (at least 3.25 to 3.5 inches wide)

Cooking Potstickers
2 tablespoons canola, or vegetable oil, any neutral oil works
1/4 cup water

Dipping Sauce
1/4 cup soy sauce 
1/4 cup Zhenjiang vinegar (or Chinkiang vinegar)
1 teaspoon sesame oil
1 teaspoon grated garlic 
1/2 teaspoon grated ginger
1 stalk of scallions, thinly sliced

TOOLS USED (Amazon Affiliate Links)
Lodge Cast Iron Skillet: https://amzn.to/35yptsM
Food Processor: https://amzn.to/3wxopB7
Tongs: https://amzn.to/3wEdlCn

TIMESTAMPS:
00:00 Intro
00:33 Selecting ground pork
01:15 Preparing filling
03:11 Pleating dumplings
04:47 Cooking dumplings
05:24 Dipping sauce
05:39 Tasting
06:08 Freezer directions
07:22 Substitutions (including vegan options)
07:51 Chinese pronunciation of potstickers

FOLLOW ME HERE: 
Blog: https://healthynibblesandbits.com​​
Instagram: http://instagram.com/hellolisalin​​
Facebook: http://facebook.com/hellolisalin​​
Pinterest: http://pinterest.com/hellolisalin​

Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)

Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside.​ Easy to meal prep and freeze well.

Pork Dumplings

pound ground pork

1 egg

teaspoon fresh ginger, grated

tablespoons soy sauce (or oyster sauce)

tablespoon Shaoxing cooking wine

teaspoon sesame oil

teaspoon salt

teaspoon ground black pepper pepper

Chinese chives, finely chopped

dumpling wrappers(one 50-piece package)

tablespoons vegetable oil

cup cold water (more

tablespoon white sesame seeds (for garnish)

tablespoon green onions, finely chopped (for garnish)

tablespoons black vinegar

tablespoon soy sauce

teaspoon green onions, sliced

In a large mixing bowl, add ground pork, egg, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.

Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.

Make the Filling:

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Wrap the Dumplings:

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.

Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.

Repeat the same steps for another batch of 15 dumplings.

Pan-Fry the Dumplings:

In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.

Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.

Serve the Dumplings:

I didn’t think I could make these at home. They turned out sooo good!!

Pork pot stickers are stuffed with a savory pork and veggie filling. Pan fry the bottoms crisp before steaming for the perfect Chinese appetizer or dim sum!

Pork Pot Stickers

lb pork

peanut oil

black mushrooms ((shiitake))

tbsp rice wine (or dry sherry)

cornstarch

tsp sesame oil

tsp kosher salt

white pepper

Napa cabbage

carrot (shredded, finely chopped)

green onions (finely chopped)

ginger paste

dumpling wrappers (fresh or frozen/thawed)

tsp red wine vinegar

tsp chili crisp (or chili paste)

ground pork

In a small bowl, soak black forest mushrooms in hot water and place something on top to keep submerged for 20 minutes or until soft. Drain, rinse and squeeze out excess water. Remove and discard stems. Chop mushroom caps into thin diagonal strips. turn strips 90° and finely chop.

Thoroughly combine ground pork in a large bowl with 1 tablespoon of peanut oil. (See Note 1)

Add rice wine, water, soy sauce, cornstarch, sesame oil, salt and white pepper to ground pork and mix thoroughly. Transfer cabbage, carrot, mushrooms, green onions and ginger to the pork mixture. Mix thoroughly.

If using store bought potsticker dough rounds, wet the outer edge with water. No need if using fresh wrappers. Place 1 tablespoon of the pork mixture in the center of potsticker dough round. Fold the dough round like a taco and pinch the center together, left and right sides will remain open.

To create the pleats: Hold the thumb of your right hand on the center top of dough. Using the thumb and index finger of your left hand, push the dough to create a pleat left of center and seal to the right. Move the thumb of your right hand over the new pleat and continue using the thumb and index finger of the left hand to push the dough to create pleats left of center and seal to the right until you reach the end of the left side (about 4 pleats). Now do the same for the right side of potsticker, moving pleats toward center.

Place the potsticker, pleated edge up, on a lined cookie sheet so they don't stick. Gently press dumpling to flatten the bottom. Cover with towel and repeat with remaining filling and dough rounds.

Heat a large skillet until very hot. Add about 2 tablespoons of the peanut oil, tilting skillet to coat bottom. Place about 12 potstickers in single layer with pleats on top and fry for 2 to 3 minutes, until the bottoms are golden brown.

Next, quickly pour about 1/4 cup of water into the pan. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes. Remove lid and let the potstickers cook for another minute, until the water evaporates. Transfer cooked potstickers to a plate and keep warm. Repeat cooking process with remaining potstickers.

Serve with dipping sauce and chopped cilantro as garnish.

https://content.jwplatform.com/videos/HfwBGuS5.mp4

Pork pot stickers are a classic Chinese appetizer. Make this recipe for Asian pork dumplings to serve as the perfect holiday appetizers!

Top 4 pork potstickers recipes from across the web

The most viewed pork potstickers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork Potstickers

Pork and Cabbage Potstickers

Pork Dumplings

Pork Pot Stickers

Top 4 pork potstickers recipes from across the web

The most viewed pork potstickers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Potstickers

Pork and Cabbage Potstickers

Pork Dumplings

Pork Pot Stickers

The most viewed pork potstickers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine