Pork Ginger Potstickers
User Reviews
5
Pork Ginger Potstickers
Description
This recipe features pork potstickers made by combining ground pork with finely shredded vegetables and mushrooms, alongside seasonings such as soy sauce, ginger, garlic, sesame oil, rice vinegar, and white pepper. The filling is moist and well-flavored, relying on the fresh aromatics to enhance the meat's richness.
The filling does not need to be precooked before wrapping. Wonton wrappers are filled with about a tablespoon of filling, sealed by moistened edges, then pan-fried in vegetable oil over medium heat. Frying creates a crispy golden exterior while the filling cooks thoroughly inside. The potstickers are served immediately with soy sauce, which complements their savory, ginger-infused flavor.
The recipe includes practical notes on freezing the uncooked potstickers arranged in a single layer, preserving them for future cooking. This technique allows for easy meal prep and storage.
Ingredients
- 1 pound ground pork
- 1 cup green cabbage shredded
- 3 ounces shiitake mushrooms diced
- 1 carrot peeled and shredded
- 2 cloves garlic pressed
- 1 green onion thinly sliced
- 2 tablespoons ginger freshly grated
- 2 tablespoons soy sauce reduced sodium
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- 40 wonton wrappers
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
Instructions
- In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.*
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
Notes
- The filling does not need to be cooked before wrapping the potstickers.
- To freeze, arrange uncooked potstickers in a single layer on a baking sheet overnight, then transfer to freezer bags for storage.
User Reviews
Overall Rating
5
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