Potstickers

5 from 2 votes

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.

Prep Time1 hr 30 mins

Cook Time15 mins

Assembly Time30 mins

Total Time2 hrs 15 mins

Course: Appetizer, Dinner

Cuisine: Asian, Chinese

Keyword: dumplings, ground pork recipe, potstickers

Servings:

Calories: 195kcal

Author: Adrianna Adarme

Cost: $12

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

Instructions

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.

Nutrition