Name: Pork Potstickers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb Ground pork; 2 cups Napa cabbage, finely shredded; 3 stalks Green onions, minced; 1 tbsp Fresh ginger, grated; 2 cloves Garlic, minced; 1 tbsp Soy sauce; 1 tsp Toasted sesame oil; 0.5 tsp Granulated sugar; 0.25 tsp White pepper; 40 pieces Round dumpling wrappers; 2 tbsp Vegetable oil; 0.5 cup Water

"These handmade dumplings feature a succulent pork filling seasoned with fresh ginger, garlic, and toasted sesame oil, encased in a tender wrapper. Pan-seared to perfection for a signature crispy bottom and steamed until juicy, they are the ultimate comfort food."

1 Ingredients

Qty	Item
1 lb 454 g	Ground pork
2 cups 150 g	Napa cabbage, finely shredded
3 stalks 30 g	Green onions, minced
1 tbsp 15 g	Fresh ginger, grated
2 cloves 6 g	Garlic, minced
1 tbsp 15 ml	Soy sauce
1 tsp 5 ml	Toasted sesame oil
0.5 tsp 2.5 g	Granulated sugar
0.25 tsp 0.5 g	White pepper
40 pieces 40 pieces	Round dumpling wrappers
2 tbsp 30 ml	Vegetable oil
0.5 cup 120 ml	Water

2 Instructions

Place the shredded cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much excess liquid as possible using a clean kitchen towel.

In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper. Mix vigorously in one direction until the mixture becomes slightly tacky and well combined.

To assemble, place a dumpling wrapper in the palm of your hand. Put about 1 tablespoon of filling in the center. Lightly moisten the edges of the wrapper with water.

Fold the wrapper over the filling and pinch the edges to seal, creating small pleats along one side if desired. Ensure there are no air bubbles trapped inside.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Arrange the potstickers in the pan (flat side down) and fry for 2-3 minutes until the bottoms are golden brown.

Carefully pour the water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5-7 minutes, or until the water has mostly evaporated and the wrappers are translucent.

Remove the lid and continue to cook for another 1-2 minutes to re-crisp the bottoms. Serve immediately with a soy-vinegar dipping sauce.

·
Don't skip squeezing the cabbage; excess moisture will make the filling soggy and tear the wrappers.
·
Keep your unused wrappers covered with a damp paper towel to prevent them from drying out while you work.
·
For an extra crispy 'lace' bottom, mix a teaspoon of cornstarch into the steaming water before adding it to the pan.
·
Freeze uncooked potstickers in a single layer on a baking sheet before transferring them to a bag for long-term storage.

? Frequently Asked Questions

Can I use wonton wrappers instead?

Yes, but use a circular cookie cutter to trim them into rounds, as square wrappers are harder to pleat correctly for potstickers.

How do I know when they are fully cooked?

The pork filling should reach an internal temperature of 160°F (71°C), and the wrappers should look translucent and firm.

Can I make the filling in advance?

Absolutely. You can prepare the filling up to 24 hours in advance and keep it covered in the refrigerator.

What is the best dipping sauce for these?

A classic mix is 2 parts soy sauce, 1 part Chinkiang black vinegar, a dash of chili oil, and a few slivers of fresh ginger.

Visual Guide

→ Keep Cooking

See All Asian

Next Recipe

Jajangmyeon Korean Black Bean Noodles

Indulge in a classic Korean-Chinese comfort food featuring thick, chewy wheat noodles smothered in a rich, savory, and slightly sweet black bean sauce. This recipe balances succulent pork belly with earthy vegetables for a deeply satisfying meal that rivals any takeout.

Cook Jajangmyeon Korean Black Bean Noodles