Description
This classic potsticker recipe features a savory pork filling wrapped in delicate wonton wrappers, pan-fried to crispy golden perfection and steamed to juicy tenderness. Perfect as an appetizer or main dish, these potstickers combine fragrant ginger, garlic, and a flavorful blend of hoisin, soy, and fish sauces for a delicious homemade dumpling experience.
Ingredients
Scale
Filling
- 1 pound ground pork
- 2 cups finely shredded and minced Napa cabbage
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced (or 3 large cloves)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon white pepper
- 1 tablespoon sesame oil
- 3 tablespoons corn starch
- 2 tablespoons water
- 1 tablespoon Better than Bouillon Chicken base
- 1 teaspoon sugar
- 1 teaspoon salt
Assembly and Cooking
- 1 package potsticker/wonton wrappers
- 2 tablespoons canola oil
Instructions
- Prepare the filling: In a large bowl, combine ground pork, shredded Napa cabbage, minced ginger and garlic, hoisin sauce, soy sauce, fish sauce, white pepper, sesame oil, corn starch, water, Better Than Bouillon chicken base, sugar, and salt. Mix thoroughly using your hands until ingredients are evenly incorporated.
- Set up assembly station: Arrange a small bowl of water, the bowl with filling mixture, your potsticker/wonton wrappers, and a tray to place assembled potstickers within easy reach for efficient wrapping.
- Fill wrappers: Take one wonton wrapper and place about 1 teaspoon of filling in the center.
- Moisten edges: Use your fingers to brush water around the edges of the wrapper to help seal it.
- Fold and pleat: Fold the wrapper into a half-moon shape. Starting at one side, pinch the wrapper edges together, then create pleats by folding a small edge over and pinching again, repeating until you reach the other side to form the traditional ruffle pattern.
- Seal completely: Ensure all edges are tightly sealed to prevent filling from leaking during cooking.
- Repeat wrapping: Continue filling and folding until all the potstickers are assembled.
- Heat oil: Add 2 tablespoons of canola oil to a cast-iron skillet and heat over medium heat for 3-4 minutes until shimmering.
- Arrange potstickers: Place half of the potstickers snugly in the pan with pleated sides facing up.
- Pan-fry bottoms: Cook the potstickers for 1-2 minutes or until the bottoms turn a deep golden brown.
- Add water and steam: Carefully pour 1 cup of hot water into the skillet and immediately cover with foil or a lid to trap steam.
- Steam cook: Cook covered for an additional 3-4 minutes to ensure filling cooks through and wrappers soften.
- Evaporate water: Remove lid and continue cooking until all water has evaporated and the bottoms are crisp again, about 2-3 minutes.
- Release potstickers: Use a metal spatula to gently loosen the potstickers from the pan for serving.
- Serve warm: Enjoy your crispy, juicy potstickers immediately with dipping sauce of choice.
Notes
- For best results, use fresh Napa cabbage and thoroughly mince it to avoid excess moisture in the filling.
- Filling ingredients can be adjusted to taste, such as adding green onions or substituting chicken for pork.
- Use water to seal wrappers as a glue alternative to egg wash, maintaining gluten free status if desired.
- If you want to cook all potstickers at once, cook in batches rather than overcrowding the pan.
- Serve with soy sauce mixed with rice vinegar and chili oil for an authentic dipping sauce.
