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Pork Potstickers Recipe

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★★★★★

4.9 from 132 reviews

These Pork Potstickers are a delightful Asian-inspired appetizer featuring a savory filling of ground pork, napa cabbage, shiitake mushrooms, and aromatic ginger and garlic, all wrapped in tender dumpling wrappers. Pan-fried to a golden crisp on the bottom and steamed to juicy perfection, these potstickers are served with a flavorful tangy soy-vinegar dipping sauce that complements the rich filling perfectly.

Ingredients

Scale

Filling

  • 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

Cooking & Finishing

  • 1 cup low sodium chicken broth (divided, about 1/3 cup for each cooking batch)
  • Vegetable oil (for frying)

Dipping Sauce

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons rice wine
  • Chili paste to taste (optional)

Instructions

  1. Prepare the Filling: Add the napa cabbage to a food processor and pulse until finely chopped. Transfer the cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Set the sieve over a bowl and let it sit for 20-30 minutes, then press down with a rubber spatula several times to squeeze out excess moisture. Set aside the cabbage.
  2. Chop Aromatics: In the same food processor (no need to clean), add the shiitake mushrooms, green onions, peeled ginger, and garlic cloves. Pulse until finely chopped. Transfer this mixture to one side of a large bowl.
  3. Combine Filling Ingredients: On the other side of the bowl, whisk the egg yolk. Add the pressed cabbage, ground pork, reduced sodium soy sauce, rice wine vinegar, rice wine, toasted sesame oil, Asian chili sauce, and pepper. Mix everything together thoroughly with your hands until well combined. Cover with plastic wrap and chill the filling by freezing for 15 minutes or refrigerating for at least 30 minutes, up to 24 hours.
  4. Prepare Wrappers: Line a baking tray with parchment paper. Prepare damp paper towels or a damp cloth to cover assembled potstickers to prevent them drying out. Keep unused wrappers covered with plastic wrap to stay moist. Fill a small bowl with water for sealing edges.
  5. Fill and Shape Dumplings: Work with 2-4 wrappers at a time. Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and moisten half the edge of the wrapper. Fold the wrapper over to create a half-moon shape and pinch edges together firmly. You can either seal by pressing and crimping with a fork or pleat the edges creating four pleats on one side for a traditional look.
  6. Arrange Dumplings: Place the filled potstickers on the prepared baking tray and cover with damp towels or cloth. Repeat until all wrappers are filled and shaped.
  7. Cook Potstickers: Place paper towels on a baking tray to hold cooked potstickers. Heat 1 tablespoon vegetable oil in a large nonstick skillet with a lid over medium-high heat. Add about 12 dumplings flat side down so they fit comfortably without crowding.
  8. Fry Bottoms: Cook dumplings without moving them until the bottoms turn light golden brown, approximately 2 minutes. Monitor closely to avoid burning.
  9. Steam Dumplings: Turn heat to low. Carefully pour 1/3 cup low sodium chicken broth around dumplings and quickly cover with lid. You may remove the skillet briefly from heat to avoid splatter if desired.
  10. Finish Cooking & Crisp Bottoms: Steam until the broth completely evaporates. Remove lid, raise heat to medium and cook an additional 1-2 minutes to crisp up the bottom of the potstickers. Transfer cooked dumplings to the prepared tray lined with paper towels. Repeat cooking process with remaining potstickers.
  11. Prepare Dipping Sauce: Whisk together low sodium soy sauce, rice vinegar, rice wine, and chili paste to taste in a small bowl. Serve alongside warm potstickers.

Notes

  • Do not rinse shiitake mushrooms; simply wipe them clean to maintain texture and flavor.
  • Pressing the cabbage well is essential to remove excess moisture for a better filling texture.
  • Keep unused wrappers covered with plastic wrap at all times to prevent drying out and cracking.
  • Adjust the amount of chili paste in the dipping sauce to your preferred spice level.
  • The filling can be prepared a day ahead and kept refrigerated for convenience.
  • Use a nonstick skillet with a sturdy lid for best cooking results during pan-frying and steaming.

Keywords: pork potstickers, Asian dumplings, gyoza, pan-fried dumplings, homemade potstickers

Find it online: https://biteandenjoy.com/pork-potstickers-recipe/