Homemade Potstickers
Our homemade potstickers recipe is easy to make, with a savory ground pork filling, crispy golden bottoms and served with a simple dipping sauce. They're freezer friendly, too.
Servings: 8 servings
Calories: 376kcal
Cost: $14
Recipe Link
Equipment
Ingredients
- 1 lb ground pork
- 2 cups finely shredded napa cabbage
- 1 teaspoon kosher salt for salting cabbage
- 3 cloves garlic minced
- 1 teaspoon fresh minced ginger
- 1/4 cup minced chives or green onion
- 2 Tablespoons minced fresh cilantro
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely minced shiitake mushrooms see notes
- 12 oz package potsticker wrappers about 40-50
- 3 Tablespoons vegetable or avocado oil for cooking
Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup vinegar Chinese black vinegar is best but red wine works
- Splash of sesame oil
- Tiny splash of chili oil to heat preference, or use crushed red pepper flakes
Instructions
- Salt and squeeze cabbage: Very finely shred the cabbage and measure 2 packed cups into a bowl. Toss with 1 teaspoon kosher salt and let sit for 10 minutes. Scoop into paper towels or cheesecloth and squeeze out as much liquid as possible. Set aside.2 cups finely shredded napa cabbage, 1 teaspoon kosher salt
- Mushrooms: If using dried shiitake mushrooms, see the notes for rehydrating and squeezing out the excess liquid.1/2 cup finely minced shiitake mushrooms
- Prep: Line a sheet pan with parchment paper and dust lightly with flour. Set a small bowl of water nearby for dipping your fingers.
- Potsticker Filling: Combine all of the filling ingredients in a large mixing bowl and mix well.1 lb ground pork, 3 cloves garlic, 1 teaspoon fresh minced ginger, 1/4 cup minced chives or green onion, 2 Tablespoons minced fresh cilantro, 1 Tablespoon soy sauce, 1 Tablespoon oyster sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Assemble: Place about 1 Tablespoon of filling in the center of a wrapper. Wet your finger and lightly moisten the edge. Fold two corners together and press to seal all edges into a half-moon shape. Pleat the edges if desired. Place on the prepared pan and repeat with the remaining filling and wrappers. Cover unused wrappers with a damp towel if needed to keep them from drying out.12 oz package potsticker wrappers
- Pan-fry: Heat a large skillet over medium-high heat and add enough oil to thinly coat the bottom. Place potstickers flat-side down in a single layer, snug but not overlapping or stacked. Cook for 2-4 minutes, until the bottoms are deep golden.3 Tablespoons vegetable or avocado oil
- Steam: Reduce heat to medium. Carefully pour in 1/2 cup water, which will sizzle, and immediately cover with a lid. Steam for 5-7 minutes, until the wrappers are slightly translucent and most of the water has evaporated.
- Re-crisp: Uncover and cook off any remaining water. Cook for 1-2 minutes more, until the bottoms are crisp. Jiggle the pan to loosen the potstickers.
- Serve warm with dipping sauce.
- Dipping Sauce: Mix all of the dipping sauce ingredients together. Divide into small individual bowls, if desired.1/2 cup soy sauce, 1/4 cup vinegar, Splash of sesame oil, Tiny splash of chili oil
Video
Notes
Yield: About 40 potstickers, or 8 servings of 5 potstickers.
Dried shiitake mushrooms: Cover with very hot water for 20-30 minutes, until soft. Squeeze out the liquid, trim the tough stems, and mince very finely. Squeeze again before adding to the filling.
Make Ahead: Prepare the filling 1-2 days ahead. Line the bottom of the bowl with thicker paper towels to absorb excess liquid.
Freezing Instructions: Flash freeze uncooked potstickers for 30 minutes, then transfer to a freezer bag or container for up to 3 months. Steam from frozen, then add some oil to crisp the bottoms.
Nutrition
Calories: 376kcal | Carbohydrates: 28g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 2040mg | Potassium: 312mg | Fiber: 2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg
