Pork Potstickers
User Reviews
5
Pork Potstickers
Description
This recipe blends ground pork with green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil, creating a well-seasoned filling loaded with aromatic notes and mild spice. The mixture is spooned into wonton wrappers, which are moistened at the edges to seal the dumplings tightly in a half-moon shape.
Potstickers are cooked in a skillet starting with frying in oil over medium heat until the bottoms turn golden and crisp. A measured amount of water is quickly added, and the pan covered to steam the potstickers, allowing the filling to cook thoroughly while the dough softens except for the bottom layer. Once the water evaporates, they are cooked a bit longer uncovered to re-crisp the bases.
These potstickers can be served right away with an optional sprinkle of sesame seeds. Their combination of juicy pork filling and the contrast between a crisp bottom and tender wrapper makes them suitable as appetizers or part of a main Asian-inspired meal. The filling does not require pre-cooking, simplifying preparation.
Uncooked potstickers freeze well; space them out on a baking sheet overnight before transferring to freezer bags to prevent sticking. When ready to cook, prepare directly from frozen to retain their shape and texture.
Ingredients
- 1 pound ground pork
- 1 ¼ cups green onions thinly sliced
- ⅓ cup cilantro finely chopped fresh leaves
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon rice wine vinegar
- 2 teaspoons Chili garlic sauce or more, to taste
- 2 teaspoons sesame oil
- 32 wonton wrappers 3-inch round
- 2 tablespoons canola oil
- ½ teaspoon sesame seeds
Instructions
- In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.*
- To assemble the potstickers, 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 canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Notes
- The pork filling is raw before wrapping; no need to precook it.
- To freeze, place uncooked potstickers in a single layer on a tray overnight, then store in freezer bags to prevent sticking.
User Reviews
Overall Rating
5
You'll Also Love
