4.5 from 69 votes
Potstickers
Potstickers in this recipe are made from a pork, cabbage, and ginger filling wrapped in round gyoza wrappers, sealed, and cooked. The filling combines fresh Napa cabbage that is salted and drained, ground pork, aromatics, and several Asian seasonings. The potstickers are assembled by hand, sealing each with water around the edges before cooking.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings:
40
potstickers
Calories:
65 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
Filling
- 1 cup Napa cabbage finely chopped
- ½ teaspoon salt
- 1 large egg yolk
- 16 ounces ground pork
- ¼ cup green onions thinly chopped (about 1/2 bunch)
- 1 tablespoon ginger peeled and grated
- 2 cloves garlic minced
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil toasted
- 1 teaspoon Asian chili sauce
- ¼ teaspoon black pepper
Potstickers
- 40 gyoza wrappers see note, round potsticker style
- 1 cup water divided
- 3 tbsp vegetable oil
Instructions
Filling
- Add diced cabbage to a fine mesh sieve and toss with ½ teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out excess moisture. Set aside.
- Add egg yolk to a large bowl and whisk. Add all remaining filling ingredients (including the cabbage) and mix with your hands until thoroughly combined.
Cup of Yum
Assemble
- Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth. Keep all the wrappers covered with plastic wrap when you are not using them. Fill a small bowl with water.
- Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon to the middle of each wrapper. Dip your finger in water and run it around the edge of half of the wrapper. Fold the wrapper over in half to create a half-moon shape and pinch the edges firmly together to seal. Place filled wrappers on the prepared baking tray and cover with damp paper towels/cloth. Repeat with the remaining wrappers.
Cook
- Heat 1 tablespoon of oil in a large skillet (that has a lid) over medium-high heat. Add about 12 gyoza to the skillet flat side down - enough that will comfortably fit without overcrowding. Cook without touching the potstickers until the underside is lightly golden, approximately 2 minutes.
- Stand back and use one hand to hold the lid as a shield as you pour 1/3 cup of water around the potstickers, then quickly place the lid on. Turn the heat to LOW and cook until water has completely evaporated. Remove the lid, increase heat to medium, and cook for 1-2 more minutes to crisp up the bottoms.
- Transfer potstickers to a paper towel-lined plate or baking tray. Repeat until all potstickers are cooked. Served warm with the dipping sauce of your choice.
Notes
- Gyoza wrappers are round and found in the refrigerated section; Asian markets commonly carry brands like Twin Dragon.
- If unavailable, use wonton wrappers cut into circles, but handle carefully as they are thinner than gyoza wrappers.
Nutrition Information
Serving
1potsticker
Calories
65kcal
(3%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
13mg
(4%)
Sodium
119mg
(5%)
Potassium
48mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 40 potstickers
Amount Per Serving
Calories 65
% Daily Value*
| Serving | 1potsticker | |
| Calories | 65kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 119mg | 5% |
| Potassium | 48mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.