These pork potstickers are great for a fun weekend cooking project! I chose to make my own wrappers for these, but honestly, store-bought ones are just as good if you can find them. You get a better texture when you make them yourself, but I won’t lie. It’s definitely a labor of love.
These pork potstickers are filled with a delicious mix of ground pork, ginger, soy sauce, sesame oil, pepper, sugar, garlic, green onions, shredded carrot and Nappa cabbage. Each dumpling is pan-fried until the bottom is crispy, then served with your favorite dipping sauce.
The filling for these pork potstickers comes together in just a few minutes. The most complicated and most time-consuming part is the stuffing and folding.
Notes:
- I like these with pork, but chicken or even turkey would work well!
- This recipe is naturally dairy-free.
- To make this recipe gluten-free, use tamari instead of soy sauce and gluten-free flour (or gluten-free wrappers).
- To make this recipe vegetarian or vegan, use ground seitan for the pork or drained and crumbled tofu.
Succulent Pork Potstickers With Ginger and Sesame
Nothing beats pork potstickers when I'm craving for some dumplings. Here's pork potstickers with ginger and sesame recipe I made that you may enjoy cooking.
Ingredients
Wrapper Ingredients
2 ½ cups all purpose flour (plain flour Australia and UK)
1 teaspoon salt
1 cup water - hot
Filling Ingredients
- 15 leaves napa cabbage
- ½ teaspoon salt
1 pound ground pork (minced pork)
2 tablespoons soy sauce
2 tablespoons sesame oil - toasted
1 tablespoon ginger - grated
¼ teaspoon white pepper
1 teaspoon sugar
4 sprigs green onions (scallions or green shallots) - finely minced
2 medium carrots - peeled and shredded
1 clove garlic - minced- ½ teaspoon MSG - optional
3 tablespoons vegetable oil
Instructions
Wrapper Instructions
- Place flour in a large bowl. Slowly add water, mixing and stirring until incorporated. Turn dough out on a floured surface, then start kneading until smooth for 3 to 4 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.
- When ready, cut dough into small 1-inch pieces. On a floured surface, roll some dough pieces into 3-inch disks. For perfect circles, use a biscuit cutter to trim the edges.
Potsticker Instructions
- To make the filling, begin by pulsing the cabbage leaves in a food processor with 1/2 teaspoon of salt (or finely mincing by hand). You should have 1 1/2 cups when done. Transfer salted cabbage to a colander and let drain for 15 minutes. Press with paper towels to remove any remaining moisture.
- In a large bowl, combine pork, soy sauce, sesame oil, ginger, pepper, sugar, scallions, carrots, garlic, MSG (if using), and drained cabbage. Stir to combine.
- Fill each wrapper with a tablespoon of meat filling, pressing and sealing the edges closed (see video above). Continue until all remaining wrappers have been filled.
- To cook the potstickers, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Working in small batches, fry the potstickers until golden brown on the bottom for 3 to 4 minutes. Carefully add 1/3 cup of water to the pan, then cover and reduce heat to medium-low. Cook covered for 5 minutes, then remove the lid and continue to cook until any remaining water evaporates.
- Transfer cooked dumplings to a plate, then wipe the skillet clean before repeating the cooking process.
Nutrition
Calories: 780kcalCarbohydrates: 69gProtein: 30gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 82mgSodium: 1476mgPotassium: 819mgFiber: 5gSugar: 5gVitamin A: 5557IUVitamin C: 34mgCalcium: 133mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
