Potstickers
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5.0
132 reviews
Excellent
Potstickers
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This potstickers recipe is ground pork with mushrooms, cabbage and seasonings, all wrapped in tender dough and cooked until golden brown. A simple and easy way to make this Chinese food classic in the comfort of your own home.
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Ingredients
- 1 pound ground pork
- 1/2 cup Shiitake mushrooms finely minced
- 1 cup shredded green cabbage
- 1/4 cup green onions thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced ginger
- 1 teaspoon minced garlic
- 32 potsticker wrappers
- 3 tablespoons vegetable oil
Instructions
- Place the pork, mushrooms, cabbage, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
- Place one potsticker wrapper on a flat surface. Keep the remaining wrappers covered so that they don't dry out.
- Place a little under 2 teaspoons of the pork mixture onto the center of the wrapper. Brush the edges of the wrapper with water.
- Fold the wrapper over and hold it open in a half moon shape. Fold the top of the wrapper over to make pleats. See step-by-step photos in the post.
- Repeat the process with the remaining wrappers and filling.
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Place 6-8 potstickers in the oil with the flat side down. Cook for 2-3 minutes or until bottoms are browned.
- Add 1/4 cup of water to the pan then immediately cover the pan to steam the potstickers.
- Steam for 3 minutes, then uncover the pan and reduce the heat to medium. Cook for another 3-4 minutes until all of the water evaporates.
- Repeat the process another 2 times with the remaining oil and potstickers.
- Serve immediately.
Notes
- This recipe works best with dumpling or gyoza wrappers, you can find them at most Asian markets and some large grocery stores. You can use wonton wrappers in a pinch, but the end result will not be quite the same as what you'd get at your local Chinese restaurant.
- Potstickers stay fresh in the fridge for up to 3 days. Reheat your dumplings in the oven to crisp the skins. You can also freeze cooked dumplings for up to 2 months.
- When you add the water to the pan to steam the potstickers, there will likely be a little residual oil in the pan which will splatter when the water is poured in. Stand back, wear oven mitts, and cover the pan as quickly as possible after the water is poured in.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
20g
(7%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
44mg
(15%)
Sodium
478mg
(20%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 478mg | 20% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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