Pork and Ginger Potstickers

Name: Pork and Ginger Potstickers
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 2 cups napa cabbage, chopped finely; 1½ tsp salt; ½ lb ground pork; 1½ tbsp fresh ginger, minced; 1½ tbsp garlic, minced; 1 egg; 2 tbsp soy sauce; 1½ tbsp sesame oil; ⅔ cup chicken broth (or water); Potsticker dipping sauce; Chili oil; fresh cilantro, chopped; Toasted sesame seeds & black sesame seeds

User Reviews

0.0

0 reviews

Unrated

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
4
Course
Main Course, Appetizer
Cuisine
Asian

Pork and Ginger Potstickers

Omar Dixon

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups napa cabbage, chopped finely
1½ tsp salt
½ lb ground pork *Don't use lean pork--the fat is juicy & flavorful!
1½ tbsp fresh ginger, minced
1½ tbsp garlic, minced
1 egg
2 tbsp soy sauce
1½ tbsp sesame oil
⅔ cup chicken broth (or water) *For steaming the potstickers

Other Ingredients:

Potsticker dipping sauce *Click link for the recipe
Chili oil *Click link for the recipe
fresh cilantro, chopped
Toasted sesame seeds & black sesame seeds

Add to Shopping List

Instructions

Make Potsticker dipping sauce, if desired. Click the link for the recipe.
Place the chopped cabbage in a strainer in the sink then sprinkle with some salt and let sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The dryer the cabbage the better.
Place the cabbage in a large bowl and add the ground pork along with the ginger, garlic.
In a small bowl whisk together the egg soy sauce and sesame oil until well combined; add to the bowl of cabbage and meat; mix until well thoroughly combined.
Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 5-6 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are just golden brown.
Add 1/3 cup of water and cover with a lid. Steam for 4-5 minutes or until the liquid has evaporated and the bottoms are crisp and golden; remove from pan to a serving tray. Repeat with the remainder of potstickers and oil.
Place on a plate and drizzle with a bit of soy sauce and chili oil, to taste, then sprinkle the top with fresh cilantro and toasted sesame seeds. Serve immediately. Enjoy!