Potsticker Recipe
User Reviews
5
Potsticker Recipe
Description
The Potsticker Recipe features a well-seasoned mixture of ground pork combined with finely sliced green cabbage, minced shiitake mushrooms, scallions, fresh ginger, garlic, and basic seasonings like soy sauce and mirin. The filling is encased in thin wonton wrappers, pinched into crescent shapes, and pan-fried in vegetable oil. Once browned on one side, they are steamed with chicken broth until the filling is cooked through and wrappers become tender yet crisp at the bottom.
The accompanying ginger sauce blends hot water, sugar, soy sauce, rice vinegar, ginger, garlic, sesame oil, sriracha, and chili flakes, balancing sweet, sour, and spicy notes that complement the savory potstickers. Cooking a small patty of filling before assembling dumplings helps to adjust seasoning precisely.
These potstickers can be served with the sauce on the side for dipping and make a versatile finger food or light main dish. The recipe yields about 48 potstickers, suitable for multiple servings.
Leftover potstickers can be refrigerated for up to four days and reheated by pan-steaming to maintain crispness and warmth. Fresh ginger, shiitake mushrooms, and mirin give this recipe distinct flavor elements, and substitutions like ground turkey, chicken, or white mushrooms are possible if needed.
Ingredients
For the ginger sauce:
- 3 tablespoons water hot
- 2 tablespoons granulated sugar
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons ginger peeled and minced (see note 1, fresh
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic minced
- red chili flakes to taste (see note 2)
For the potstickers:
- 1 pound ground pork (see note 3)
- 1 cup green cabbage thinly sliced
- 3 ounces shiitake mushrooms minced (about 1 cup, see note 4)
- 2 scallions thinly sliced (about 1/4 cup)
- 2 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon ginger peeled and minced, fresh
- 1 tablespoon sesame oil
- 2 teaspoons mirin (see note 5)
- 2 cloves garlic minced
- salt freshly ground
- black pepper freshly ground
- 48 wonton wrappers
- water for brushing the wonton wrappers
- 4 tablespoons vegetable oil or avocado oil or peanut oil
- 1 cup chicken broth divided
Instructions
To make the ginger sauce:
- In a medium bowl, whisk together hot water and sugar until the sugar is dissolved. Whisk in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to taste (I like 1/2 teaspoon) and set aside.
To make the potstickers:
- In a large bowl, add pork, cabbage, mushrooms, scallions, soy sauce, cornstarch, ginger, sesame oil, mirin, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine (I like to use my hands while wearing gloves, but a sturdy spatula works too). You will have about 3 cups of filling.
- To test the seasonings in your filling (and important step to be sure it is properly seasoned), scoop a teaspoon-sized ball of filling, flatten into a patty, and fry in a dry skillet until browned, about 2 minutes per side. Taste and add more salt and pepper if desired (I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper, or 1 teaspoon salt and 1/2 teaspoon pepper total). Fry a second teaspoon of filling if you want to double-check your seasonings.
- On a clean work surface, arrange 8 wonton wrappers (keep remaining wrappers covered with a damp kitchen towel or paper towel to prevent them from drying out). Brush the edges of each wonton wrapper with water.
- Place 1 tablespoon filling in the center of the wrapper (I like to use the OXO small scoop, a #70 portion scoop). Fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Transfer to a plate under the damp kitchen towel while preparing the rest of the potstickers.
- In a large nonstick frying pan over medium-high heat, heat 1 tablespoon oil until shimmering. Add 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 2 to 3 minutes.
- Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 3 to 4 minutes. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger sauce.
Notes
- Freeze whole ginger roots and grate as needed for freshness and convenience.
- Adjust red chili flakes for desired heat or omit for milder taste, especially if serving children.
- Ground pork can be substituted with turkey, chicken, or beef for variations.
- Fresh shiitake mushrooms add depth; white button mushrooms offer a milder flavor alternative.
- If mirin is unavailable, substitute with dry white wine or a mix of rice vinegar and sugar.
- This recipe produces approximately 48 potstickers, equating to 12 servings with 4 potstickers per person.
- Store leftovers in the refrigerator for up to 4 days; reheat by pan-steaming with a small amount of water to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48potstickers
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 4 potstickers | |
| Calories | 584kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 2796mg | 117% |
| Potassium | 436mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
