These pork potstickers are filled with a mixture of ground pork, ginger, green onions, garlic, and soy sauce. Then, they are pan fried until golden brown and steamed to finish cooking. They are delicious and easy to make at home. The filling is a breeze to make and after building a few potstickers you will be a pro.
Potstickers are a family favorite, we serve them with homemade chicken fried rice or beef and broccoli and white rice for a restaurant style meal at home.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Frequently asked questions
Potstickers are dumplings that are “steam-fried.” Steam frying is a Chinese cooking method that combines frying and steaming. The steaming cooks the food, and the frying gets the outside nice and crispy. It is best to use a non-stick skillet to steam-fry, especially with the delicate wrappers used for the potstickers.
Potstickers are made with thin dough wrappers called dumpling wrappers, or dumpling skins. They are typically filled with meat, vegetables, or both. Ground pork, chicken, and cabbage are common fillings.
White rice and bacon fried rice make good sides. Or serve them with pork egg rolls and pork lettuce wraps for an Asian-inspired appetizer feast.
Ingredients
- Meat – We use ground pork, but you can substitute ground chicken or ground turkey if desired.
- Seasoning and spices – Low sodium soy sauce, kosher salt, ginger powder, and black pepper are used to flavor the pork filling.
- Produce – Garlic and green onions
- Wonton/Dumpling Wrappers – We use wonton wrappers instead of dumpling wrappers because it is what we have available in our area. These wonton wrappers are made with flour and are eggless. So, the biggest difference is that the wonton wrappers are square instead of round. If you can’t’ find dumpling wrappers, wonton wrappers make a suitable alternative.
- Oil – Use a neutral (flavorless) oil with a high smoke point. We use canola oil.
- Broth – We use chicken broth to steam the potstickers because it adds extra flavor. But vegetable broth and even water will work if you are in a pinch.
Recipe tips
- Do not overstuff the wrappers because they can rip easily.
- Do not stack them or let them touch because they can stick and rip when separated. If you need to stack them, place a piece of parchment paper between the layers.
- Keep a moistened (not wet) paper towel or clean (lint-free) kitchen towel over the wrappers and potstickers so they do not dry out and crack.
Instructions
Mix the ground pork, soy sauce, garlic, green onions, salt, ginger, and black pepper in a bowl.
Build the potstickers
Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill because it may rip.
Use a small pastry brush (or your finger) to moisten the edges of the wrapper with water.
Fold the wrapper to form a triangle. Press the edges gently to seal, removing any air bubbles as you go.
Moisten the outer edge of the formed triangle.
Fold the sides in and crimp the middle to form a fan shape.
Place them on a sheet pan and cover with a moist towel. Repeat with the remaining ingredients.
Cook the potstickers – Heat about 1 teaspoon of oil in a large, non-stick skillet over medium-high heat, use just enough oil to barely coat the bottom of the skillet.
Add 8-12 potstickers to the skillet at a time, do not overcrowd the pan.
Fry them for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.
Add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until most of the liquid has evaporated.
Remove one of the potstickers from the skillet and take the internal temperature. Use an instant read thermometer and make sure it registers at least 165°F.
Then, remove the rest and set them on a plate or platter. Clean the skillet between batches. Let it cool a little bit, then wipe or wash it. Repeat the steps above with the next batch.
Equipment
- Small pastry brush
- Teaspoon cookie scoop
- Moistened paper towels or a damp kitchen towel to lay on the unused wrappers and the potstickers to prevent the dough from drying out
- Sheet pan or large platter to set the potstickers
- Parchment paper, if stacking
Serving and storing
Serve the pork potstickers on a bed of shredded lettuce and a side of soy sauce, or with your favorite dipping sauce.
- Store leftovers in an airtight container, in the refrigerator for up to 3 days.
- Refrigerate uncooked potstickers in an airtight container for up to 1 day. Arrange them so that they are not touching and separate layers with parchment paper.
- Freeze uncooked potstickers in an airtight container for 2 months. First, arrange them on a baking sheet leaving space between each piece. Freeze them until frozen through. Then you can place them in a zip-top bag or airtight container.
- Defrost frozen potstickers in the refrigerator. Arrange them on a baking sheet or platter to defrost so they are not touching as they thaw.
Subscribe to the Newsletter for the latest recipes.
Pork Potstickers
Ingredients
- 1 pound Ground Pork
- 2 tablespoon Soy Sauce low sodium
- 1 Garlic Clove grated or finely minced
- 2 tablespoon Green Onions finely sliced
- 1 teaspoon Salt we use Kosher salt
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Black Pepper
- 12 ounce Package of Wonton Wrappers approx. 48 wrappers
- Oil for frying Canola Oil works well
- 1- 2 cups Chicken Broth – ¼ cup per batch
Instructions
- Mix the ground pork, soy sauce, garlic, green onions, salt, ginger, and black pepper in a bowl.
Build the potstickers
- Work with one wrapper at a time. Cover unused wrappers with a moistened towel to prevent them from drying out.
- Place a rounded teaspoon of the pork mixture in the center of the wrapper. We use a teaspoon cookie scoop for easy measuring. Do not overfill the wrapper because may rip.
- Use a small pastry brush (or your finger) to moisten the edges of the wrapper with water.
- Fold over the wrapper, from corner to corner, to form a triangle. Press the edges gently to seal, removing any air bubbles as you go.
- Moisten the outer edge of the formed triangle. Fold the sides in and crimp the middle to form a fan shape.
- Cover them with a moist (not wet) kitchen or paper towel and repeat with the remaining ingredients.
Cook the potstickers
- Heat about 1 teaspoon of oil in a large, non-stick skillet over medium-high heat, use just enough oil to barely coat the bottom of the skillet. Add 8-12 potstickers to the skillet at a time, do not overcrowd the pan.
- Fry them for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.
- Add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until most of the liquid has evaporated.
- Remove one of the potstickers from the skillet and take the internal temperature. Use an instant read thermometer and make sure it registers at least 165°F.
- Remove the rest of the potstickers from the skillet. Clean the skillet between batches. Let it cool a little bit, then wipe or wash it. Repeat the steps above with the next batch.
- Makes approximately 48 potstickers
Leave a Reply