Easy Potstickers
These easy pork potstickers are crispy on the bottom, tender and juicy inside, and filled with savory pork, cabbage, ginger, and garlic. Using store-bought wonton wrappers keeps them simple enough for a weeknight dinner or an easy homemade appetizer.
Servings: 44
Calories: 29kcal
Equipment
- skillet with lid
Ingredients
- 1 pound ground pork
- 1 cup finely shredded napa cabbage or coleslaw mix
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 2 green onions finely sliced (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 44 square wonton wrappers about 3 x 3 inches
- Neutral oil as needed for cooking
- Water for steaming
- Optional Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Chili crisp or red pepper flakes to taste
Instructions
- In a medium bowl, combine the ground pork, shredded cabbage, soy sauce, sesame oil, ginger, garlic, optional green onions, salt, and black pepper. Mix gently until just combined.
- Place one wonton wrapper on a clean work surface. Add 1 heaping teaspoon of pork filling to the center.
- Lightly wet the edges of the wrapper with water with your index finger. Fold it diagonally into a triangle and press firmly to seal. Repeat with the remaining wrappers and filling.
- Heat a thin layer of neutral oil in a large nonstick skillet over medium heat. Arrange potstickers in a single layer, flat-side down.
- Cook for 2 to 3 minutes, until the bottoms are golden brown.
- Carefully add ½ cup water to the skillet and immediately cover with a lid. Steam for 5 to 6 minutes, until the pork is cooked through and reaches 160°F.
- Remove the lid and cook for 1 to 2 minutes longer, until the remaining water evaporates and the bottoms crisp again.
- Repeat with the remaining potstickers, using fresh oil and ½ cup water for each batch.
- For the dipping sauce, stir together the soy sauce, rice vinegar, sesame oil, and chili crisp or red pepper flakes, if using.
- Garnish with sesame seeds and green onions. Serve the potstickers warm with dipping sauce.
Notes
Do not overfill the wonton wrappers or they may split during cooking.
Keep unused wonton wrappers covered with a lightly damp paper towel so they do not dry out.
Make sure the filling isn't overly wet, or the wrappers can become soggy.
Freeze uncooked potstickers on a parchment-lined baking sheet until firm, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the covered steaming time.
Store cooked potstickers in an airtight container in the refrigerator for up to 3 days; reheat in a lightly oiled skillet over medium heat until warmed through.
Nutrition
Calories: 29kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 36mg | Fiber: 0.03g | Sugar: 0.04g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg