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5.0 from 6 votes

Potstickers

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
30 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 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;
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. *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:
  1. Whisk together the soy sauce, chili paste, sesame oil and sesame seeds.
To Cook the Potstickers:
  1. 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.
  2. 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 (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

% 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.