Asian Potstickers Recipe
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4.7
6 reviews
Excellent
Asian Potstickers Recipe
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These Asian Potstickers are packed with a savory mix of ground pork, veggies, and hoisin sauce, all wrapped up in a delicate wonton. A quick and tasty treat for any occasion!
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Ingredients
Potsticker Filling
- 1 pound ground pork
- 1 cup green cabbage shredded
- 2 ounces cremini mushroom chopped
- 1/2 cup red bell pepper fine chopped
- 2 scallions chopped
- 1 tablespoon hoisin sauce
- 1 inch ginger root grated or minced, fresh
- 2 teaspoons sesame oil
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon red pepper flakes crushed
Potstickers
- 1 wonton wrapper round; 12 ounce package
- 2 tablespoons vegetable oil
Dipping Sauce
- 1/4 cup soy sauce low sodium
- 1 tablespoon rice vinegar
- red pepper flakes dash
- scallion sliced, for garnish
Instructions
- In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
- Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
- Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water. Recover the pan, turn the heat down to medium-low, and steam until cooked through (another 5-7 minutes or so).
- Serve with dipping sauce.
Notes
- For easy grating, pop your ginger root in the freezer for 5 minutes, then use a microplane zester to grate the ginger directly into the mixing bowl.
- *I used the Nasoya brand—the 12-ounce package contains 60 wrappers, and I used all but 6 to make these potstickers!
- To store leftover pork dumplings, place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Freeze uncooked potstickers by arranging them on a baking sheet until frozen, then transfer them to a freezer bag—they’ll keep for up to 3 months.
- Make a double batch and flash freeze the leftovers! To reheat, cook frozen potstickers directly in a skillet with a bit of oil and water until heated through and crispy.
Nutrition Information
Show Details
Serving
1serving
Calories
31kcal
(2%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
6mg
(2%)
Sodium
53mg
(2%)
Potassium
41mg
(1%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
51IU
(1%)
Vitamin C
2mg
(2%)
Calcium
3mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 54Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 31kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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