Potstickers

Appetizers, Dinner

Potstickers are 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 that are served with a dipping sauce. 

Potstickers on a plate with beer and dipping sauce

I’m not sure about you, but I miss traveling and going to restaurants so much. And while I have been going to a restaurant every so often (and of course I do takeout), I do miss just simply going to a restaurant, sitting inside and eating through a menu. 

Ingredients overhead

I’ve been missing those beautiful pan-fried dumplings in San Gabriel Valley that have the lacy bottoms. And while these potstickers are a bit different, they’re still helping that delicious void in my heart. 

This post is sponsored by the National Pork Board and with this recipe, pork is helping transport me to that time and place. 

Filling being cooked down in a skillet

What Are Potstickers 

Potstickers are Chinese in origin. They are often times medium-sized dumplings that are typically filled with a mixture of ground pork, cabbage and other flavorings. They are assembled and then first pan-fried, resulting in super crispy bottoms. And then they’re steamed to ensure that they’re cooked all the way through. 

Potstickers being assembled

How to Make Potstickers 

  1. Start this recipe by cooking up the diced acorn squash, green cabbage and green onions together. This is going to start off super large in volume and cook down quite a bit. The green onions, salt and white pepper, ginger, garlic and sesame oil add some delicious additional flavor. Allow it to cool for about 5 minutes. 
  2. Meanwhile, add the ground pork to a medium bowl, along with the (?)reserved cabbage and squash mixture and some additional salt. Give it a thorough mix. 
  3. Now it’s time to assemble the potstickers! Take the round potsticker and place it in your hand. Take a teaspoon of the filling and put it in the center of the wrapper. Dip your finger in water and wet the edges of the wrapper with it. This will help seal the wrapper.
  4. Using the thumb and forefinger of hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining wrappers and filling. 
  5. To cook the dumplings, grab your non-stick skillet (I used the same one I cooked the filling in, I just wiped it clean). Place it over medium-high heat and add a few teaspoons of neutral oil. Place the dumplings in the pan—you’re going to have to do this in batches—and cook them until they’re crispy. About 2 minutes. 
  6. Then, quickly add a few tablespoons of water to the pan and then immediately cover the dumplings, allowing them to steam for 3 to 4 minutes. 
  7. Remove and then repeat with the remaining dumplings. 
Potstickers being assembled

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.

Potstickers on a plate with beer and dipping sauce

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. 
  • If you make this recipe, let me know on Instagram!

Looking for more recipes? Here are some favorites:

(This post is sponsored by The National Pork Board. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Potstickers

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5 from 1 vote
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Assembly Time 30 minutes
Total Time: 2 hours 15 minutes
Serving Size: 4
Calories: 195kcal
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.

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

Directions

To Make the Potsticker Filling;

  • 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.
  • 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:

  • 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.
  • *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:

  • Whisk together the soy sauce, chili paste, sesame oil and sesame seeds.

To Cook the Potstickers:

  • 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.
  • 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. 
CourseAppetizer, Dinner
CuisineAsian, Chinese
Keyworddumplings, ground pork recipe, potstickers
Serving: 4g | Calories: 195kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 886mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
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