Name: Homemade Pan-Seared Pork Potstickers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Ground pork; 2 cups Napa cabbage, finely shredded; 3 stalks Green onions, thinly sliced; 1 tbsp Fresh ginger, minced; 2 cloves Garlic, minced; 2 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 32 pieces Potsticker wrappers; 2 tbsp Vegetable oil; 0.5 cup Water

"These homemade pork potstickers feature a succulent, ginger-infused meat filling encased in a delicate wrapper that is pan-seared to crispy perfection. Served with a tangy soy dipping sauce, they offer the perfect balance of savory flavors and satisfying textures in every bite."

Ingredients

Qty	Item
1 lb 450 g	Ground pork
2 cups 150 g	Napa cabbage, finely shredded
3 stalks 3 units	Green onions, thinly sliced
1 tbsp 6 g	Fresh ginger, minced
2 cloves 6 g	Garlic, minced
2 tbsp 30 ml	Soy sauce
1 tbsp 15 ml	Toasted sesame oil
32 pieces 32 units	Potsticker wrappers
2 tbsp 30 ml	Vegetable oil
0.5 cup 120 ml	Water

How to Make Homemade Pan-Seared Pork Potstickers

In a large bowl, combine the ground pork, finely shredded Napa cabbage, sliced green onions, minced ginger, minced garlic, soy sauce, and sesame oil. Mix thoroughly by hand until the mixture is well combined and slightly tacky.

Prepare a small bowl of water and a large tray lightly dusted with flour. Place a potsticker wrapper in the palm of your hand.

Place approximately 1 tablespoon of filling into the center of the wrapper. Do not overfill, as this makes sealing difficult.

Dip your finger into the water and moisten the entire outer edge of the wrapper. Fold the wrapper in half over the filling and pleat the edges together to seal the dumpling securely.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, arrange the potstickers in the pan in a single layer, flat-side down.

Fry the potstickers for 2 to 3 minutes without moving them, until the bottoms are a deep golden brown.

Carefully pour the 1/2 cup of water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5 to 7 minutes, or until the liquid has almost completely evaporated.

Remove the lid and continue to cook for another 1 to 2 minutes to allow the bottoms to re-crisp. Transfer to a plate and serve immediately with your favorite dipping sauce.

·
Salt the shredded cabbage and let it sit for 10 minutes, then squeeze out the excess moisture to prevent a soggy filling.
·
Keep the unused wrappers covered with a damp paper towel while you work so they don't dry out and become brittle.
·
To ensure even cooking, don't crowd the pan; cook in batches if necessary.
·
You can freeze un-cooked potstickers on a baking sheet; once solid, transfer them to a freezer bag for up to 3 months.

Frequently Asked Questions

Can I use ground chicken or turkey instead of pork?

Yes, but since poultry is leaner, add an extra teaspoon of sesame oil to keep the filling moist.

How do I know when the potstickers are fully cooked?

The internal temperature of the pork filling should reach 160°F (71°C) and the wrapper should appear slightly translucent.

Where can I find potsticker wrappers in the grocery store?

They are typically located in the refrigerated produce section near the tofu or in the international aisle.

Can I air fry these potstickers?

Yes, spray them generously with oil and air fry at 375°F for 8-10 minutes, though they won't have the same 'steamed' texture as the pan method.

Video Tutorials

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

Potstickers Made From Scratch (Pan Fried Dumplings)

Pork Pot Stickers (Pork Gyoza)

How To Cook: Frozen Potstickers | in a pan

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