Impress your family and friends by making these delicious pork potstickers. 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!
1 lb. Ground Pork
2 tbsp. Soy Sauce, low sodium
1 Garlic Clove, grated or finely minced
2 tbsp. Green Onions, finely sliced
1 tsp. Kosher Salt
¼ tsp. Ginger Powder
¼ tsp. Black Pepper
12 oz. Package of Wonton Wrappers (approx. 48 wrappers)
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
Moistened paper towels or a damp kitchen towel to lay on the unused wrappers and the pork potstickers to prevent the dough from drying out
Mix the ground pork, soy sauce, garlic clove, green onions, salt, ginger and black pepper in a bowl. In order to incorporate all the ingredients well, it’s best to use your hands.
Build your pork potstickers as follows
- Work with one wrapper at a time, cover unused wrappers with a moist towel to prevent them from drying out.
- Place a rounded teaspoon of the pork mixture in the center of the wrapper. Do not overfill the wrapper, it will rip.
- 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.
- Fold the sides in and crimp the middle to form a fan shape.
- Set aside under a moist towel and repeat until all the ground pork mixture has been used.
Fry the pork potstickers
Heat about 1 tsp. 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 over-crowd the pan. Fry for about 2-3 minutes until the bottoms are golden brown. Add about ¼ cup of chicken broth, cover and lower heat to medium-low. Cook the potstickers for 3-5 minutes, until most of the liquid has evaporated. Remove the potstickers from the skillet. Take the internal temperature of one or two, to ensure it’s at least 165°F on an instant read thermometer.
Repeat the steps above until all the potstickers are cooked. Clean the skillet between batches.
Makes approximately 48 pork potstickers