(These Pork Potstickers can be found on the site Damn Delicious, so click here to learn more.)
Step by Step Ingredients:
You’ll be enjoying these Pork Potstickers in no time, because this recipe is a cinch so here’s what you’ll need: Sesame Oil, Hoisin Sauce, Sriracha, Soy Sauce (low sodium), Grapeseed Oil (or Vegetable or Peanut Oil would work as well), 1 cup of shredded Cabbage, about 3 ounces of Shiitake Mushrooms, 2 thinly sliced Green Onions, 1 pound of Ground Pork, Won Ton Wrappers (Round wraps are preferred), 2 cloves of Garlic, 1 tablespoon grated fresh Ginger, White Pepper, and Crushed Red Pepper Flakes.
These Pork Potstickers are all about the filling, so you first want to prep your ingredients for the filling. Start by chopping the cabbage and grating the ginger, and then mince 2 cloves of garlic, and you can see I used my Garlic Twist, because it makes quick work of the garlic.
Then use a damp paper towel to whip your mushrooms and remove any dirt. Flip the mushroom over onto the cap, and then slice thinly.
Then rotate the mushroom, and slice the other direction to dice the mushrooms into small pieces.
For the filling, grab a large bowl and then add the pork, cabbage, mushrooms, garlic, grated ginger, 1/4 teaspoon of white pepper, 2 teaspoons of sesame oil, 1 teaspoon (or more) of Sriracha, and a tablespoon of Hoisin.
Then I find it easiest to use my hands to combine the filling together so that it’s completely mixed.
Because traditional potstickers are made with round wraps, if you could only find square won ton wrappers, you can easily cut them into round shapes using a biscuit or cookie cutter.
Then add your filling to the center of the wrapper. Because my won tons were cut down a bit, a teaspoon of filling was plenty, but you can use up to a tablespoon if your wraps are larger.
Have a small bowl with water to the side, and then use your fingers to spread water around the edges of the won ton wrapper. Be sure to go all the way around, because this will ensure you get a tight seal.
Finally to seal the potstickers, you’ll fold them in half and then seal the edges all the way around ensuring that the filling does not come out. To fully seal the pork potstickers, you can pinch them as you see here, so they have a purse look to them.
Now your potstickers are formed, so you can either freeze them or cook them immediately. To freeze the potstickers, see the recipe instructions, and then to cook fresh add about a tablespoon or less of grapeseed oil to a nonstick skillet over medium heat.
Then set the potstickers in the pan so they rest on their bottoms as you can see here. Let them cook for 2-3 minutes or until the bottoms have started to brown, and then remove them from the pan and serve while still warm.
While they cook, you can make the dipping sauce for the Pork Potstickers. The sauce couldn’t be easier, so simply add soy sauce to a small dish and then sprinkle in some red pepper flakes, and then serve the Pork Potstickers right away with the dipping sauce, and enjoy! Because I liked mine even better when I cooked them from frozen, I’ve included the directions to freeze and cook them from frozen in the recipe below. Happy potsticker making, and enjoy!
Pork Potstickers
Ingredients
For Potstickers:
- 1 pound Ground Pork
- 1 cup shredded Green Cabbage
- 3 ounces Shiitake Mushrooms diced
- 2 cloves Garlic pressed
- 2 Green Onions thinly sliced
- 1 tablespoon Hoisin
- 1 tablespoon freshly grated Ginger
- 2 teaspoons Sesame Oil
- 1 teaspoon Sriracha or more, to taste
- 1/4 teaspoon White Pepper
- Won Ton wrappers at least 36 - I had enough filling for about 60
- 2 tablespoons Grapeseed oil Peanut or Vegetable Oil works well too
For Dipping Sauce:
- Soy sauce for serving
- Crushed Red Pepper Flakes for serving
Instructions
- First thing to do is to make your filling. Pep your ingredients by shredding a cup of cabbage, slicing your green onions, mincing your fresh ginger, mincing your garlic, and dicing your shiitake mushrooms.
- Then in a large bowl add the ground pork, cabbage, mushrooms, garlic, green onions, ginger, Hoisin, sesame oil, Sriracha, and white pepper. Use your hands, and combine all of the ingredients so that the filling is well combined.
- For a traditional potsticker, you’ll want round won ton wrappers. So if you have square wrappers, use a round cutter to cut them into circles.
- Depending on the size of your won ton wrappers, add 1 teaspoon up to 1 tablespoon of filling to the center of each won ton. Since I cut mine to a round size, a teaspoon was a good amount of filling, because you want to be sure you don’t have too much filling.
- Then use your finger to spread water around the edges of the won ton wrapper. Then fold the won ton in half and press the edges to seal, and then crimp the edges to get a purse-style potsticker. The key is to make sure your edges are totally sealed so then the filling doesn’t escape.
- To cook the fresh potstickers: Add about a teaspoon to a tablespoons of grapeseed oil to a nonstick pan and heat it over medium heat. Once the oil is hot, then add a layer of potstickers making sure that they are sitting flat. Cook for about 2-3 minutes or until the bottoms have browned. Serve with a small dish of soy sauce with a little crushed red pepper flakes added to it.
- To Freeze: Freeze your leftover potstickers by placing them on a cookie sheet in the freezer in a single layer until they are fully frozen (at least an hour), and then transfer to plastic bags and remove as much air as you can, which I prefer to do with my handheld fresh saver gadget.
- To cook from frozen: Heat a nonstick pan over medium heat and then add about a tablespoon or less of grapeseed oil. Once the oil is hot, add the potstickers in a single layer and let them cook for 2-3 minutes. Once the bottoms have started to brown, carefully add 4 tablespoons of water to the pan and cover and cook for about 4-5 minutes or until the water has nearly disappeared. Remove from the heat and then serve immediately with soy sauce & crushed red pepper flakes or else sweet chili sauce is great too. Enjoy!
Notes
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