Pork Potstickers

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.

Course Appetizer

Cuisine Asian

Keyword dumplings, ground pork

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Calories 344kcal

Author Elizabeth Rodriguez

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

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 alternative.

The instructions are the same if you are using round wrappers. Instead of a triangle, it will be a half moon.

Nutrition