Pork potstickers are delicious and easy to make at home. In this recipe, they’re filled with a combination of ground pork, ginger, green onions, garlic and soy sauce. Then, they’re pan fried until golden brown and steamed to finish cooking. Not only are these potstickers really yummy, they’re beautiful too!
What is a potsticker?
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.
What are potstickers made of?
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.
Cook’s Notes
We use wonton wrappers instead of dumpling wrappers because it’s what is commonly 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 get dumpling wrappers, wonton wrappers make a good alternate.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 pound Ground Pork
- 2 tablespoons Soy Sauce, low sodium
- 1 Garlic Clove, grated or finely minced
- 1 teaspoon Salt
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Green Onions, finely sliced
- 12 ounce Package of Dumpling or Wonton Wrappers (approx. 48 wrappers)
- 3-4 tablespoons Oil for frying (Canola Oil works well)
- 1-2 cups Chicken Broth – ¼ cup per batch
You will also need:
- A bowl of water to seal the potstickers
- A small pastry brush (or use your finger if you don’t have one)
- Moistened paper towels or a damp kitchen towel to cover the unused wrappers and the potstickers to prevent the dough from drying out
- Sheet pan or large platter to set the potstickers
- Parchment paper to prevent sticking
Make the pork filling
Add the soy sauce, grated garlic, salt, ginger powder and black pepper to a small bowl. Stir to combine well.
Add the ground pork, green onions and the prepared soy sauce mixture to a large bowl. Use a fork (or your hands) to mix the ingredients until they’re well combined.
Build your potstickers as follows
Work with one to a few wrappers at a time; preferably no more than 3 or 4. If the wrappers sit out too long they will start to dry out and can crack. Cover the unused wrappers with a moist towel to prevent them from drying out.
Line a baking sheet pan or large platter with parchment paper.
- Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill the wrapper, it will 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
- Next, starting on one end, crimp the wrapper to form a fan shape while working your way to the middle.
- Then, crimp on the other end, working your way to the middle. Finally, fold in the two ends.
- Place the potstickers on a parchment paper-lined sheet pan or large platter. Space them so that they are not touching. The dough will stick and could tear when pulled apart.
Cover the potstickers with a moist (not wet) paper towel and repeat until all the ground pork mixture has been used. If you’re stacking the potstickers use parchment paper between the layers.
Cook’s Note: The instructions are the same if you are using round wrappers. Instead of a triangle, it will be a half moon.
Fry the potstickers
Heat 2 teaspoons of oil in a large, non-stick skillet over medium-high heat. Use just enough oil to barely coat the bottom of the skillet.
When the oil is hot, but nowhere near smoking, add 8-12 potstickers to the skillet at a time. Do not over-crowd the pan and don’t let them touch.
Fry the potstickers for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.
Next, carefully add ¼ cup of chicken broth, cover the skillet and lower the heat to medium-low. Cook the potstickers for 3-5 minutes, until 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 remaining potstickers from the skillet.
Wash the skillet between batches. Repeat the steps above to cook the remaining potstickers.
We serve the potstickers, crispy side up, on a bed of shredded lettuce with soy sauce for dipping.
Storing uncooked potstickers
Refrigerate any uncooked potstickers in an airtight container for up to 1 day. Freeze uncooked potstickers in an airtight container for 2 months. Make sure they are not touching and separate layers with parchment paper.
Makes approximately 48 potstickers
You may also like:
- Stir Fry Sauce
- Shrimp Lo Mein
- Asian Marinated Pork Tenderloin
- Beef and Broccoli
- Bacon and Eggs Fried Rice
Pork Potstickers
Ingredients
- 1 pound Ground Pork
- 2 tablespoons Soy Sauce low sodium
- 1 Garlic Clove grated or finely minced
- 1 teaspoon Salt
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Green Onions finely sliced
- 12 ounce Package of Dumpling or Wonton Wrappers approx. 48 wrappers
- 3-4 tablespoons Oil for frying Canola Oil works well
- 1-2 cups Chicken Broth – ¼ cup per batch
Instructions
- You will also need: A bowl of water, a small pastry brush (or use your finger), moistened paper towels or a damp kitchen towel, sheet pan or large platter, parchment paper to prevent sticking
Make the pork Filling
- Add the soy sauce, grated garlic, salt, ginger powder and black pepper to a small bowl. Stir to combine well.
- Add the ground pork, green onions and the prepared soy sauce mixture to a large bowl. Use a fork (or your hands) to mix the ingredients until they’re well combined.
Build your potstickers as follows
- Work with one to a few wrappers at a time; preferably no more than 3 or 4.
- Line a baking sheet or large platter with parchment paper.
- Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill the wrapper, it will 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
- Starting on one end, crimp the wrapper to form a fan shape while working your way to the middle.
- Then, crimp on the other end, working your way to the middle. Finally, fold in the two ends.
- Place the potstickers on a parchment paper-lined pan or large platter. Space them so that they are not touching. If stacking the potstickers separate the layers with parchment paper.
- Cover the potstickers with a moist (not wet) paper towel and repeat until all the ground pork mixture has been used.
Fry the potstickers
- Heat 2 teaspoons of oil in a large, non-stick skillet over medium-high heat. Use just enough oil to barely coat the bottom of the skillet.
- When the oil is hot, but nowhere near smoking, add 8-12 potstickers to the skillet at a time. Do not over-crowd the pan and don’t let them touch.
- Fry the potstickers for about 2 minutes until the bottoms are golden brown and a crispy crust has formed.
- Next, carefully add ¼ cup of chicken broth, cover the skillet and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until the liquid has evaporated.
- Remove one of the potstickers from the skillet and take the internal temperature. Make sure it’s at least 165°F. Remove the remaining potstickers from the skillet.
- Wash the skillet between batches. Repeat the steps above to cook the remaining potstickers.
- Makes approximately 48 potstickers
