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5 from 2 votes

Potstickers

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: 4
Calories: 195kcal
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

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