Potstickers

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5 from 6 votes

Potstickersare steamed and then pan-fried. These potstickers are filled with ground pork,fresh ginger and cabbage; resulting in super flavorful, delicious and perfectly crispy potstickers.

Prep Time

1 hr 30 mins

Cook Time

15 mins

Assembly Time

30 mins

Total Time

2 hrs 15 mins

Servings: 4

Calories: 195 kcal

Course: Appetizer, Dinner

Cuisine: Asian, Chinese

Ingredients

Potsticker Filling:

neutral oil (such as avocado, vegetable or grape seed oil)
1/2 cup acorn squash or kobocha squash, finely diced
1/2 cup green cabbage finely chopped
2 green onions trimmed and thinly sliced
1/2 teaspoon white pepper
kosher salt
1 teaspoon chili sauce (I used Sriracha)
2 tablespoons vinegar (chinkiang)
1 teaspoon ginger from about 1/2-inch knob, minced
2 garlic minced, cloves
2 teaspoons sesame oil
1/2 pound ground pork

Assembly and Dipping Sauce:

30 potsticker wrappers or won ton wrappers
2 tablespoons water warm
1/4 cup soy sauce
1 teaspoon sriracha
1 teaspoon sesame oil
1 teaspoon sesame seeds

Instructions

To Make the Potsticker Filling;

Cup of Yum

In a large non-stick skillet, set over medium-low heat, add a tablespoon of oil. When the oil is warm, add the diced acorn squash, green onions, green cabbage, white pepper and a few pinches of salt. Cook for about 5 minutes, until softened and until the squash is tender. Add the chili sauce, vinegar, minced ginger, garlic and sesame oil. Cook for an additional minute.
Pour the squash mixture into a medium bowl and then add the pork and ½ teaspoon of salt. Mix it up until totally combined, being careful to not smash the squash too much.

To Assemble the Potstickers:

Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer

To Make the Dipping Sauce:

Whisk together the soy sauce, chili paste, sesame oil and sesame seeds.

To Cook the Potstickers:

In a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

Notes

Can You Freeze Potstickers
Yes, absolutely! I like to assemble them and then immediately freeze them. Then I like to freeze them for 1 hour and then transfer them to a freezer-safe bag. No need to even defrost them, you can simply cook them from frozen.
Tips and Tricks
You definitely want to make sure the squash is diced up fine enough for it to easily fit in the dumpling.
If the pre-made wrappers you purchased happen to be square (mine were), you can simply use a sharp cookie cutter that’s 3-inches big to cut out circles.

Nutrition Information

Serving 4g Calories 195kcal (10%) Carbohydrates 2g (1%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 41mg (14%) Sodium 886mg (37%) Potassium 210mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 60IU (1%) Vitamin C 3mg (3%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 195

% Daily Value*

Serving	4g
Calories	195kcal	10%
Carbohydrates	2g	1%
Protein	11g	22%
Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	41mg	14%
Sodium	886mg	37%
Potassium	210mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	60IU	1%
Vitamin C	3mg	3%
Calcium	23mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.