Potstickers
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5.0
6 reviews
Excellent
Potstickers
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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.
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Ingredients
Potsticker Filling:
- neutral oil (such as avocado, vegetable or grape seed oil)
- 1/2 cup finely diced acorn squash (or kobocha squash)
- 1/2 cup finely chopped green cabbage
- 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 minced ginger (from about 1/2-inch knob)
- 2 garlic cloves minced
- 2 teaspoons sesame oil
- 1/2 pound ground pork
Assembly and Dipping Sauce:
- 30 pot stickers or won ton wrappers
- 2 tablespoons warm water
- 1/4 cup soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
To Make the Potsticker Filling;
- 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
Show Details
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
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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