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Pork Ginger Potstickers
5 from 21 votes

Pork Ginger Potstickers

Pork Ginger Potstickers are dumplings filled with a mixture of ground pork, shredded cabbage, shiitake mushrooms, carrot, garlic, green onion, and fresh ginger. The filling is seasoned with soy sauce, sesame oil, rice vinegar, and white pepper, then wrapped in wonton wrappers and pan-fried until golden and crisp. These potstickers offer a savory, aromatic flavor with a tender filling and a slightly crispy exterior, perfect as an appetizer or main dish served with soy sauce for dipping.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 40 potstickers
Course: Appetizer
Cuisine: Asian

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

    Cup of Yum
  1. In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.*
  2. 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.*
  3. 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.
  4. 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.