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.
- 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.
Pork Potstickers With Ginger and SesamePrint Recipe
- Wrapper Ingredients
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup hot water
- Filling Ingredients
- 10 – 15 Nappa cabbage leaves
- 1/2 teaspoon of salt
- 1 pound of ground pork
- 2 tablespoons of soy sauce
- 2 tablespoons of toasted sesame oil
- 1 tablespoon of grated ginger
- 1/4 teaspoon of white pepper
- 1 teaspoon of sugar
- 4 scallions, finely minced
- 2 carrots, peeled and shredded
- 1 clove of garlic, minced
- 1/2 teaspoon of MSG (optional)
- 2-3 tablespoons of vegetable oil
- 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 3-4 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.
- 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 3-4 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.