Potstickers
User Reviews
5
Potstickers
Description
This recipe starts by mixing ground pork with finely minced shiitake mushrooms, shredded green cabbage, sliced green onions, soy sauce, toasted sesame oil, cornstarch, salt, pepper, ginger, and garlic. The filling is spooned onto circular potsticker wrappers, which are moistened at the edges to seal and pleated to form half-moon shaped dumplings.
Cooking involves pan-frying the potstickers in vegetable oil over medium-high heat until the bottoms brown, then adding water to the pan and covering it to steam the dumplings. This technique creates a crispy, golden base with tender, steamed tops. After steaming, the cover is removed and heat reduced to finish crisping the bottoms.
Potstickers are typically served as appetizers or part of a meal with dipping sauces. They provide a combination of juicy, savory filling and textural contrast in the wrapper. The recipe suggests careful handling to prevent wrappers from drying and cautions about splattering when adding water for steaming.
Leftover potstickers can be refrigerated for up to three days and reheated in the oven to restore crispiness. They can also be frozen for longer storage up to two months.
Ingredients
- 1 pound ground pork
- 1/2 cup shiitake mushrooms finely minced
- 1 cup green cabbage shredded
- 1/4 cup green onions thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ginger minced
- 1 teaspoon garlic minced
- 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
- Use dumpling or gyoza wrappers for best results; wonton wrappers can be substituted but will differ in texture.
- Refrigerate leftover potstickers for up to 3 days and reheat in the oven to maintain crispiness.
- Frozen cooked potstickers keep for up to 2 months.
- Be cautious of oil splatter when adding water to steam; cover the pan quickly and wear protection.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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