Pork Potstickers

January 14, 2013 | 5 Comments

My Sister-In-Law Joanne, is an amazing cook! One time when she and my Brother-In-Law were visiting us from Taiwan, She made potstickers for dinner. These potstickers were flavorful, juicy, and tender, just the way potstickers should be. Of course, nothing compares to Joanne’s potstickers. With that said, take a look at these humble beauties Dominic and I made, and consumed, on New Years Eve. Our family happily snacked our way into the 2013, and our girls absolutely loved them.

An hour or so after we began the process, and the last potsticker was in one of our belly’s, Marjie asked when we were going to have dinner. I must have just looked at her in satiated, drowsy disbelief. Seriously folks, we had just consumed about thirty pork filled dumplings, as a family. My little Marjie sure does have an appetite. I totally get it though, because the thing about potstickers is they are so pillowy, succulent, and delicious, that you eat tons of them. About a half an hour to one hour after you are finished, you can turn around and eat tons more.

After wrapping the first few potstickers, you will get the hang of it. I found that a teaspoon of filling was the perfect amount. Keep a warm, slightly damp towel over the package after you take each wrapper out, to prevent the remaining wrappers from drying out. There will be one or two wrappers that are a little thicker than the rest, and will be harder to work with. Do your best, and press on regardless.

When you are steaming these potstickers, be very careful when you pour the water in the pan with the oil. Partially keep the lid on the pan, pour the water in a little opening, and quickly replace the lid.

These wonton wrappers are so versatile. Don’t stop at potstickers, these wonton wrappers make beautiful ravioli, mini egg rolls, and mini lasagna’s too. Hope you make and enjoy these potstickers as much as my family, and I do.

Pork Potstickers

5.0 from 1 reviews

Recipe type: Entree, Appetizer

Ingredients

1 lb ground pork
1 head Napa cabbage, finely chopped
1 large nob(2-3 inches) fresh ginger, grated
1/2 bunch fresh cilantro, finely chopped
4 cloves garlic, peeled and minced
1 large carrot, finely grated(we were out of carrots)
6 shitaki mushrooms, finely chopped
1/2 bunch green onions, thinly sliced
1-2 Tbsp soy sauce(I used Braggs Aminos)
1 1/2 tsp dark sesame oil
2 grinds black pepper(you can use 1/2 tsp of white pepper in the place of black pepper)
1 package square wonton wrappers
DIPPING SAUCE
2 grinds black pepper
1 squeeze Siracha
1 tsp part sesame oil
3 Tbsp soy sauce, or Braggs Aminos
2 tsp rice wine vinegar
1 Tbsp chopped fresh cilantro
1 pinch chili flakes

Instructions

Mix first 11 ingredients in large bowl, until combined
Cook a spoonful of the mix in a saute pan to make sure the seasonings are to your liking
Add more seasoning if necessary
Place a tsp of the pork mixture into each of the wonton wrappers
Fill a small container with water
Dip your finger in the water and run it along 2 sides of the wrapper
Fold the wrappers into a triangle
Seal the edges with your fingers, pressing sides together and pressing out air from the center filling
Crimp sides once and then twice if you prefer(see process pic)
In a large, deep skillet, heat 2 tablespoons vegetable, or grapeseed oil over medium high heat
Place just enough pot stickers that fit comfortably into the oil seam sides up
Heat 30 seconds to a minute
Carefully and quickly pour 1/8 cup water into the skillet, and quickly cover
Steam potstickers for 2-3 minutes
When the bottoms begin to brown, remove pot stickers from pan to plate
In a small serving bowl, mix together the dipping sauce ingredients, and adjust proportions to taste.

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Tags: Braggs Aminos, crushed red chili flakes, fresh ginger, fresh ground black pepper, fresh minced garlic, grape seed oil, green onions, ground pork, Potstickers, ravioli, rice wine vinegar, Siracha, soy sauce, toasted sesame oil, wonton wrappers

Categories: Appetizers, Potluck Recipes, Snacks, Winter Recipes

5 Responses so far.

Becky says:

January 16, 2013 at 12:03 am

Um, I’m hungry now! This looks so delicious. Thanks for sharing the step-by-step process.

Reply
- Jillian says:
  
  February 24, 2013 at 8:34 pm
  
  Hi Becky, I am so happy I made this post, and made so many people happy. These are really yummy to eat, easy to make and impressively pretty and delicious looking, so it is a win, win, win, when you make them. They are delicious in the Spring, and Summer, and pair beautifully with crisp cold beer. Please keep reading and making comments, I really value them!
  
  Reply
kourtney says:

January 18, 2013 at 3:54 pm

I love potstickers! But I don’t think I’ve ever had homemade ones. I’m putting this recipe on my to-do list.

Reply
- Jillian says:
  
  February 24, 2013 at 8:26 pm
  
  Hi Kourtney! Please make these, they are so yummy! We had extra filling left over and put it in the freezer for a later date. Dominic made a stir fry with our CSA cabbage, carrots and onions, and some fresh picked kale from our garden, delicious!!! Please keep reading, and making comments.
  
  Reply
Melissa says:

April 9, 2013 at 3:00 pm

If and when I ever do open my B&B, will you come be my chef? You never amaze me with your wonderful recipes and creations. You are an inspiration, my Julia Child!

Reply