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Crispy Pork Potstickers

Crispy Pork Potstickers
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Crispy Pork Potstickers are homemade dumplings filled with juicy ground pork, napa cabbage, green onions, soy sauce, garlic, ginger, and sesame oil. They pan fry until golden on the bottom, then steam until tender inside, making them perfect for appetizers, snack dinners, or a freezer stash.

Ingredients

Scale

Filling

  • 1 ½ cups napa cabbage, very finely chopped
  • 1 teaspoon salt, divided
  • ½ lb. ground pork
  • 4 green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine
  • 2 teaspoons cornstarch, for binding
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • ½ teaspoon white pepper

To Assemble/Cook

  • 30 dumpling wrappers, plus extra in case of breakage
  • ½ cup water per batch, or chicken broth
  • 4 to 6 tablespoons peanut oil, or canola, vegetable, avocado, or olive oil

To Garnish

  • Chili crisp
  • Chives, or green onions
  • Toasted sesame seeds

Instructions

  1. Salt the cabbage: Place the chopped napa cabbage on a paper towel lined plate and sprinkle with ½ teaspoon salt. Let it sit for at least 15 mins, then squeeze out as much moisture as possible with paper towels.
  2. Mix the filling: Sprinkle the pork with the remaining ½ teaspoon salt. Add the cabbage, green onions, soy sauce, rice wine, cornstarch, sesame oil, honey, garlic, ginger, and white pepper, then stir until evenly combined.
  3. Fill the wrappers: Keep the wrappers covered with a damp towel while you work. Place just under 1 tablespoon filling in the center of each wrapper, wet the edge with water, fold in half, pleat the front, press out the air, and seal tightly.
  4. Brown the bottoms: Add 2 tablespoons oil to a large skillet and arrange half the dumplings flat side down with space between them. Set over medium heat and cook for 2 to 4 mins, until the bottoms are golden and crisp.
  5. Steam the potstickers: Add ½ cup water or chicken broth, cover immediately, and reduce the heat so the dumplings steam gently. Cook for 8 mins, then uncover and cook on low for 1 to 2 mins to let extra moisture cook off.
  6. Finish and serve: Transfer to a plate and repeat with the remaining dumplings. Garnish with chili crisp, chives, and toasted sesame seeds.

Notes

  • Rice wine can be swapped with dry sherry, mirin, sake, dry white wine, or 1 teaspoon chicken broth mixed with 1 teaspoon rice vinegar.
  • For fresh ginger, use 2 to 2 ½ teaspoons grated ginger in place of the ground ginger.
  • To freeze uncooked potstickers, place them on a parchment lined tray for 1 to 2 hours, then transfer to a freezer bag for up to 3 months. Cook from frozen and steam for up to 12 mins.
  • Store cooked potstickers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet with a little oil, then add water, cover, steam, and crisp again.
  • Avoid overfilling the wrappers, or they can split while folding and steaming.

Keywords: pork potstickers

Find it online: https://thesavorymama.com/crispy-pork-potstickers/