Pork Potstickers

Pork Potstickers

Pan-fried then steamed, these dumplings turn crisp on the bottom and tender on top.

Total 1 hr 5 min Makes 24 potstickers Calories 290/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Soy, Sesame, Red meat

Ground pork mingles with cabbage, ginger, and scallions inside folded dumpling wrappers, pan-fried until golden then steamed to finish cooking through. The combination of textures, crisp on one side and soft everywhere else, makes these a satisfying appetizer or light meal. Serve with a simple dipping sauce for a weeknight dinner or casual gathering.

Ingredients

  • 1/2 pound ground pork
  • 1 cup napa cabbage, finely chopped
  • 1/4 teaspoon salt, for drawing out cabbage moisture
  • 2 scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon white pepper
  • 24 round dumpling wrappers
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup water, for steaming
  • 1/2 cup soy sauce dipping sauce

Method

  1. Toss the chopped cabbage with 1/4 teaspoon salt in a small bowl and let sit 10 minutes, then squeeze out excess liquid with your hands.

  2. In a mixing bowl, combine the ground pork, drained cabbage, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and white pepper. Mix with a spoon or your hands until well combined.

  3. Lay a dumpling wrapper flat in your palm and place 1 scant tablespoon of filling in the center. Moisten the edges with water, fold in half, and pleat the edges to seal tightly, pressing out any air.

  4. Repeat with remaining wrappers and filling, keeping finished potstickers covered with a damp towel to prevent drying out.

  5. Heat 1 tablespoon vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange half the potstickers flat-side down in the skillet and cook until golden brown on the bottom, about 2 minutes.

  6. Carefully pour 1/4 cup water into the skillet, cover immediately, and steam until the wrappers turn translucent and the pork is cooked through, about 5 minutes.

  7. Uncover and cook 1 to 2 minutes more to let any remaining water evaporate and re-crisp the bottoms. Transfer to a plate.

  8. Wipe out the skillet, add the remaining oil, and repeat the searing and steaming process with the second batch of potstickers.

  9. Serve hot with soy sauce dipping sauce on the side.

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★ 3.8 (1)

Pork Potstickers

Ground pork mingles with cabbage, ginger, and scallions inside folded dumpling wrappers, pan-fried until golden then steamed to finish cooking through. The combination of textures, crisp on one side and soft everywhere else, makes these a satisfying appetizer or light meal. Serve with a simple dipping sauce for a weeknight dinner or casual gathering.

1 hr 5 min 24 potstickers 290 cal

Ingredients

  • 1/2 pound ground pork
  • 1 cup napa cabbage, finely chopped
  • 1/4 teaspoon salt, for drawing out cabbage moisture
  • 2 scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon white pepper
  • 24 round dumpling wrappers
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup water, for steaming
  • 1/2 cup soy sauce dipping sauce

Method

  1. 1

    Toss the chopped cabbage with 1/4 teaspoon salt in a small bowl and let sit 10 minutes, then squeeze out excess liquid with your hands.

  2. 2

    In a mixing bowl, combine the ground pork, drained cabbage, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and white pepper. Mix with a spoon or your hands until well combined.

  3. 3

    Lay a dumpling wrapper flat in your palm and place 1 scant tablespoon of filling in the center. Moisten the edges with water, fold in half, and pleat the edges to seal tightly, pressing out any air.

  4. 4

    Repeat with remaining wrappers and filling, keeping finished potstickers covered with a damp towel to prevent drying out.

  5. 5

    Heat 1 tablespoon vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange half the potstickers flat-side down in the skillet and cook until golden brown on the bottom, about 2 minutes.

  6. 6

    Carefully pour 1/4 cup water into the skillet, cover immediately, and steam until the wrappers turn translucent and the pork is cooked through, about 5 minutes.

  7. 7

    Uncover and cook 1 to 2 minutes more to let any remaining water evaporate and re-crisp the bottoms. Transfer to a plate.

  8. 8

    Wipe out the skillet, add the remaining oil, and repeat the searing and steaming process with the second batch of potstickers.

  9. 9

    Serve hot with soy sauce dipping sauce on the side.