Pork Potstickers

Exotic Chinese dumplings made with ground pork, cabbage, ginger and green onions enclosed in a homemade wonton wrapper.  These pot stickers are so delicious and after getting the hang of folding the dough, so easy to make! Impress your friends at your next dinner party by making these potstickers for an amazing appetizer or main course. Not having a dinner party? No problem! You can freeze these filled dumplings up to a month. No need to thaw, just steam dumplings 7-8 minutes instead of 6!

Pork Potstickers

Printer Friendly Version

  • 8 ounces finely shredded napa cabbage (3 cups)
  • 1 tablespoon kosher salt
  • 8 ounces ground pork
  • 2 tablespoons minced fresh ginger
  • 1 scallion, thinly sliced
  • 2 teaspoons soy sauce
  • 2 teaspoons dry sherry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 3 cups all-purpose flour
  • 3/4 cup water
  • 1/2 teaspoon table salt
  • 2 tablespoons sesame oil, divided
  • 1/2 cup water

  1. Combine cabbage and 1 tablespoon of salt; let sit for 30 minutes. Rinse and squeeze cabbage dry. Combine with pork, ginger, scallion, soy sauce, sherry, 1 teaspoon salt, and sugar in a large bowl.
  2. Form 2 teaspoons of pork mixture into a ball and place on a baking sheet. Cover and refrigerate at least 30 minutes.
  3. In a medium bowl, stir together flour, water, and 1/2 teaspoon salt with a fork. Knead dough until all flour is Incorporated.
  4. Divide dough into three balls. Cover with plastic wrap and allow to rest for 30 minutes.
  5. Roll out one ball of dough on a lightly floured surface until dough is 1/8 inch thick. Using a 3 1/2 inch round cutter, cut dough into 8 to 10 rounds. Cover rounds with plastic wrap. Repeat to roll and cut the remaining dough into rounds.
  6. Shape dough circles around chilled pork mixture. To form a triangle fold place mixture into center of dough. Lightly pinch edges of dough to divide circumference of circle into thirds ( at 12 o’clock, 4 o’clock, and 8 o’clock positions.) Using your fingers, bring rounded edges of the dough together, encasing the filling and creating three equal sides. Use your fingers to firmly press the open rounded edges together to seal the dumpling. Place filled dumplings in a floured baking sheet.
  7. In a saute pan over high heat, heat 1 tablespoon sesame oil. Place half the dumplings in pan. Reduce heat to medium.
  8. Pan-fry dumplings 3 minutes. Slowly add 1/4 cup water, cover pan, and reduce heat to low. Steam for 6 minutes. Uncover pan, raise heat to medium-high, and cook until bottoms are crisp, 3 minutes. Repeat with remaining dumplings.
  9. Serve with favorite dipping sauce.
Source: Cuisine at Home, April 2009
This entry was posted in Appetizers, Main Dish, Pork and tagged , , , , . Bookmark the permalink.

27 Responses to Pork Potstickers

  1. Brie says:

    i love potstickers! these look delicious! great idea on freezing them, too.

  2. your potstickers look beautiful!

  3. Susi says:

    Those are some great looking potstickers. They sounds so good :o)

  4. Ari says:

    Looks delicious!

  5. Love potstickers and other dumplings alike:). Yours look very good!

  6. Those potstickers are beautiful. They’re going to go on the possibilities list for our holiday open house menu 🙂

    • Christina says:

      Thank you! I hope you enjoy the recipe. I was thinking that I would have to serve these as an appetizer for our holiday party. They are also really fun to make as a family because you can make different shapes.

  7. I am so glad i found your blog. We have very similar tastes. I love potstickers. I made some and they were such a big hit and tasted Grrrreeeat! These look scrumptious! Yumm!

  8. Nicole says:

    Thank you, thank you, thank you, THANK YOU!!!!!! I cannot wait to try these. I used to work at a Chinese restaurant, and their homemade pot stickers were the main reason. I would bet these will rival them.

  9. Annie says:

    Yum! I made these for dinner tonight and they are awesome! I’ve been trying out potsticker recipes and haven’t been able to find one that I would make again. I think I found it! 🙂

    I also just looked back through your blog and can’t wait to try many of your recipes. Thanks for all of the inspiration!

  10. kellie says:

    All I can say is………………..YUM! Definetly gonna make these soon! Thanks for sharing this mouth-watering recipe!

  11. Alex says:

    These look great. What do you use for dipping?

    • Christina says:

      Here is the dipping sauce that I make to go with these:
      Chile Garlic Oil Dipping Sauce
      1/2 cup peanut oil
      6 dried red chile peppers, crushed
      1 garlic clove, peeled

      Heat ingredients over medium-low heat until garlic begins to brown. Transfer oil to small bowl. Allow to come to room temperature before using.

      Let me know if you try them out! 😀

  12. Mica says:

    The filling is great. Best I’ve ever had. Do you have a dipping sauce you can recommend? Thanks for this great recipe.

  13. I’m definitely going to try this recipe! These are my favorite! I’ve tried other recipes but this one looks much better. 🙂

  14. Pingback: Pear Crisp | Sweet Pea's Kitchen

  15. Pingback: General Tso’s Chicken | Sweet Pea's Kitchen

  16. Patti David says:

    Going to definitly try these, one of my fav things to eat, What do you like ti use for a dipping sauce???

  17. Bridgett says:

    Hi. What can be used to replace the dry sherry?

  18. Reblogged this on thelifeandtimesofafoodie and commented:
    Another thing I absolutely have to try!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s