Name: Pork Potstickers Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian
Ingredients: 35-40 round Asian dumpling wrappers (about 3 1/2″ diameter) (sometimes labeled wonton, gyoza or potsticker wrappers); 1/2 head Napa cabbage (5 oz.); 1/2 teaspoon salt; 3.5 oz. package shiitake mushrooms (do NOT rinse mushrooms – wipe with paper towels); 4 green onions; 1 inch peeled ginger; 2 garlic cloves (peeled); 1 large egg yolk; 12 oz. ground pork (preferably not lean); 1 tablespoon reduced sodium soy sauce; 1 teaspoon rice wine vinegar; 1 teaspoon rice wine; 2 teaspoons toasted sesame oil; 1 teaspoon Asian chili sauce; 1/4 teaspoon pepper; 1 cup low sodium chicken broth (divided, about 1/3 cup for each cooking batch); Vegetable oil (for frying); 3 tablespoons low sodium soy sauce; 1 1/2 tablespoons rice vinegar; 1 1/2 tablespoons rice wine; Chili paste to taste (optional)

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Introduction

Pork potstickers are a delicious Asian-inspired dumpling filled with a savory mix of ground pork, vegetables, and seasonings. Crispy on the bottom and tender on the inside, they make a perfect appetizer or main dish. This recipe will guide you through making them from scratch with ease.

A white round plate holds a circle of golden-brown fried dumplings, each neatly pleated and arranged with the flat side down and the curved side facing outward. The dumplings have slightly crisped edges with a warm, toasted texture. At the center of the plate, there is a small white bowl filled with dark soy sauce, creating a strong contrast. Around the plate, there are scattered light tan sesame seeds and small pieces of green herbs. Next to the plate, a pair of brown wooden chopsticks rest on the white marble surface. A woman's hand, with soft skin, is gently picking up one of the dumplings. Small cubes of tofu and half a lemon with a bright yellow interior are placed nearby. The whole scene is set on a clean white marbled textured background with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

35-40 round Asian dumpling wrappers (about 3 1/2″ diameter; sometimes labeled wonton, gyoza, or potsticker wrappers)
1 cup low sodium chicken broth, divided
Vegetable oil
1/2 head Napa cabbage (about 5 oz)
1/2 teaspoon salt
3.5 oz package shiitake mushrooms (wipe with paper towels; do not rinse)
4 green onions
1 inch piece peeled ginger
2 garlic cloves, peeled
1 large egg yolk
12 oz ground pork (preferably not lean)
1 tablespoon reduced sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon rice wine
2 teaspoons toasted sesame oil
1 teaspoon Asian chili sauce
1/4 teaspoon pepper
3 tablespoons low sodium soy sauce (for dipping sauce)
1 1/2 tablespoons rice vinegar (for dipping sauce)
1 1/2 tablespoons rice wine (for dipping sauce)
Chili paste to taste (optional, for dipping sauce)

Instructions

Step 1: Prepare the cabbage by finely processing it in a food processor. Transfer the chopped cabbage to a fine mesh sieve, toss with 1/2 teaspoon salt, and place over a bowl. Let it sit for 20-30 minutes, then press firmly with a spatula to remove excess moisture. Set aside.
Step 2: Use the same food processor (no need to clean) to pulse mushrooms, green onions, ginger, and garlic until finely chopped. Transfer this mixture to one side of a large bowl.
Step 3: On the other side of the bowl, whisk the egg yolk. Add the drained cabbage, ground pork, soy sauce, rice wine vinegar, rice wine, toasted sesame oil, Asian chili sauce, and pepper. Mix thoroughly with your hands until well combined. Cover and chill for at least 30 minutes or up to 24 hours; freezing for 15 minutes also works.
Step 4: Line a baking tray with parchment paper and prepare damp paper towels to cover assembled potstickers. Keep unused wrappers covered with plastic wrap. Fill a small bowl with water for sealing edges.
Step 5: Working in small batches, place one tablespoon of filling in the center of each wrapper. Moisten half the edge of the wrapper with water. Fold in half to form a half-moon shape, pressing edges to seal. You can pinch edges firmly or create pleats by folding small sections over and pressing to seal—making four pleats per potsticker.
Step 6: Place assembled potstickers on the baking tray and cover with damp cloth or paper towels to prevent drying. Repeat until all are assembled.
Step 7: Heat 1 tablespoon vegetable oil in a large nonstick skillet with a lid over medium-high heat. Add about 12 potstickers flat side down, making sure they fit comfortably without crowding.
Step 8: Cook undisturbed until the bottoms are lightly golden, about 2 minutes. Adjust heat as needed to avoid burning.
Step 9: Reduce heat to low. Carefully pour 1/3 cup chicken broth around the dumplings, then quickly cover with the lid to trap steam. You may remove the skillet from heat briefly to avoid splatter.
Step 10: Cook until the broth evaporates completely. Remove lid, increase heat to medium, and cook 1-2 more minutes to crisp the bottoms. Transfer cooked potstickers to a paper towel-lined tray and repeat until done.
Step 11: For the dipping sauce, whisk together 3 tablespoons low sodium soy sauce, 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons rice wine, and chili paste to taste if desired.
Step 12: Serve potstickers warm with dipping sauce on the side.

Tips & Variations

Pressing the cabbage thoroughly removes moisture and prevents soggy filling.
Use ground pork with some fat for juicy potstickers; very lean pork can make them dry.
If you don’t have a food processor, finely mince the vegetables and ginger by hand.
For a vegetarian version, substitute ground pork with finely chopped tofu and increase mushrooms.
Adjust chili sauce and chili paste in the filling and dipping sauce to control spice level.

Storage

Store leftover potstickers in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying again with a splash of broth or gently steaming until heated through. You can also freeze uncooked potstickers on a tray until solid, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding a couple of extra minutes to cooking time.

How to Serve

A white plate holds a single layer of golden brown pan-fried dumplings arranged in a loose circle. The dumplings have slightly crispy edges with some darker browned spots and soft, slightly translucent dough on top. They are sprinkled with small green chopped scallions and red chili flakes. A pair of dark brown chopsticks rests diagonally on the plate, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of wrappers?

Yes, wanton or gyoza wrappers work well as substitutes for potsticker wrappers, as long as they are round and about 3 1/2 inches in diameter.

How do I prevent potstickers from sticking to the pan?

Use a good quality nonstick skillet and enough vegetable oil. Make sure the skillet is hot before adding potstickers. Adding broth and covering traps steam, which helps them cook evenly without sticking.