5 from 42 votes
Pork Potstickers
Pork potstickers are pan-fried dumplings filled with a seasoned mixture of ground pork, fresh herbs, garlic, and spices wrapped in thin wonton wrappers. Cooking begins with crisping the bottoms in oil, then steaming them covered with water until the filling is cooked through and wrappers are tender but still slightly crisp on the base. They are garnished with toasted sesame seeds for added texture and aroma.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
32
potstickers
Course:
Appetizer
Cuisine:
Asian
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.
Cup of Yum
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.