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.
- 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
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:
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
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.
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