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.
- 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, 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
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.
The instructions are the same if you are using round wrappers. Instead of a triangle, it will be a half moon.
Calories: 432kcal | Carbohydrates: 34g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1076mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg