5 from 16 votes
Pork Potstickers
Pork Potstickers use a seasoned ground pork filling mixed with finely chopped vegetables and a blend of ketchup, mustard, soy sauce, and brown sugar. The filling is wrapped in small wonton wrappers and pan-fried before steaming with chicken stock. This dual cooking method crisps the bottoms while steaming the interior, cooking the raw filling through and leaving a tender dumpling. These potstickers pair well with Yoshida's Sauce for dipping and can be adapted using various meats or additional vegetables.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
10
Calories:
197 kcal
Course:
Appetizer
Cuisine:
Chinese
Ingredients
- ½ pound ground pork
- ¾ cup cabbage finely chopped
- ¼ cup green onion finely chopped
- 2 Tablespoons red bell pepper finely chopped
- 1 egg lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons soy sauce
- 1 teaspoon light brown sugar
- salt to taste
- black pepper to taste
- 35 wonton wrappers small
- water for sealing wontons
- 3 Tablespoons vegetable oil for frying
- 1 ⅓ cups chicken stock divided
- Yoshida's Sauce for dipping
Instructions
- Preheat oven to 200 degrees. Combine pork, cabbage, green onion, red bell pepper, egg, ketchup, mustard, soy sauce, brown sugar, and salt & pepper in a mixing bowl. Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth so they won't dry out. Brush 2 of the edges of the wrapper lightly with water. Place ½ rounded teaspoons of the pork mixture in the center of the wrapper (Yes, the pork mixture is uncooked. It will cook completely through the thin wrapper, I promise).
- Fold over, seal edges, and shape as desired. Repeat the procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching.
- Once the 2 minutes are up, gently add ⅓ cup chicken stock to the pan.
- Turn the heat down to low, cover, and cook for another 2 to 3 minutes. Remove wontons to a heatproof platter and place in the warm oven.
- Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately with Yoshida's sauce for dipping.
Cup of Yum
Notes
- Ground meat options include beef, turkey, chicken, or lamb, which remain tender inside the wrappers.
- Enhance texture and flavor by adding grated carrot, daikon, fresh ginger, zucchini, water chestnuts, or chopped shiitake mushrooms.
- Serve potstickers over rice or noodles, or on their own as part of family-style dining.
- Wonton wrappers are found in produce or Asian food aisles; if round wrappers are unavailable, cut square ones into circles using a cup or cookie cutter.
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
36mg
(12%)
Sodium
592mg
(25%)
Potassium
156mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
138IU
(3%)
Vitamin C
5mg
(6%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 592mg | 25% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.