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Pork Potstickers Recipe

Pork Potstickers Recipe
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★★★★★

5 from 23 reviews

These Pork Potstickers are delicious Asian dumplings featuring a juicy ground pork and vegetable filling wrapped in tender dumpling wrappers and pan-fried to crispy perfection. Served warm with a tangy and slightly spicy dipping sauce, they make a perfect appetizer, snack, or meal. The recipe includes step-by-step instructions for preparing the filling, assembling the potstickers with pleats or simple seals, and the ideal cooking technique to achieve a crispy bottom and tender steamed top.

Ingredients

Scale

Potsticker Wrappers and Broth

  • 35–40 ROUND Asian dumpling wrappers (about 3 1/2″ diameter)
  • 1 cup low sodium chicken broth, divided
  • Vegetable oil, for frying

Filling

  • 1/2 head Napa cabbage (5 oz.)
  • 1/2 teaspoon salt
  • 3.5 oz. package shiitake mushrooms, wiped clean (do NOT rinse)
  • 4 green onions
  • 1-inch piece peeled ginger
  • 2 garlic cloves, peeled
  • 1 large egg yolk
  • 12 oz. ground pork (preferably not lean)
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon rice wine
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Asian chili sauce
  • 1/4 teaspoon pepper

Dipping Sauce (optional)

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons rice wine
  • Chili paste, to taste (optional)

Instructions

  1. Prepare the Filling: Finely chop the Napa cabbage using a food processor, then place it in a fine mesh sieve and toss with 1/2 teaspoon salt. Let it sit over a bowl for 20-30 minutes to draw out moisture. Press down repeatedly with a spatula to remove excess liquid and set aside. Then, without cleaning the food processor, finely chop the shiitake mushrooms, green onions, ginger, and garlic. Transfer this mixture to one side of a large bowl.
  2. Combine Filling Ingredients: On the opposite side of the bowl, whisk the egg yolk. Add the drained cabbage, ground pork, soy sauce, rice wine vinegar, rice wine, toasted sesame oil, Asian chili sauce, and pepper. Mix thoroughly with hands until well combined. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 24 hours, or freeze for 15 minutes for easier handling.
  3. Assemble Potstickers: Line a baking tray with parchment paper and keep damp paper towels nearby to cover finished potstickers to prevent drying. Keep wrappers covered with plastic when not in use. Work with 2-4 wrappers at a time. Place about 1 tablespoon of filling in the center of each wrapper. Moisten half the wrapper edge with water using your finger. Fold the wrapper in half to create a half-moon shape and seal by pinching edges firmly. You can either crimp edges with a fork or create 4 pleats on one side, pressing each pleat firmly to seal. Place assembled potstickers on the tray and cover with damp cloth. Repeat with remaining wrappers.
  4. Cook Potstickers: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers flat side down, spaced comfortably. Cook undisturbed until the bottoms are golden, about 2 minutes. Reduce heat to low, pour 1/3 cup chicken broth around potstickers carefully, and immediately cover with a lid. Let steam until broth evaporates. Remove lid, increase heat to medium, and cook 1-2 more minutes to crisp the bottoms. Transfer cooked potstickers to a paper towel-lined tray. Repeat with remaining potstickers.
  5. Make Dipping Sauce (Optional): Whisk together low sodium soy sauce, rice vinegar, and rice wine. Add chili paste to taste if you like some heat. Serve warm potstickers with this sauce for dipping.

Notes

  • Pressing the cabbage to remove moisture is crucial to prevent soggy filling.
  • Do not rinse shiitake mushrooms; just wipe to preserve texture and flavor.
  • Keep wrappers covered with plastic wrap during assembly to keep them from drying out.
  • Be cautious when adding broth during cooking as it can splatter; use the lid as a shield.
  • You can freeze assembled potstickers before cooking to store for up to 1 month.
  • Adjust chili sauce in the filling and dipping sauce according to your spice preference.

Nutrition

Keywords: pork potstickers, Asian dumplings, gyoza, potstickers recipe, pan-fried dumplings, shiitake mushroom dumplings, homemade dumplings

Find it online: https://cookcrisis.com/pork-potstickers-recipe/