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Pork Potstickers

Pork Potstickers

I was craving Asian food so I headed over to Damn Delicious for some inspiration and found a recipe for these pork potstickers that looked irresistible. Although they are a bit time-consuming to make, they are SO worth the effort. My kids and husband couldn’t stop eating them while I was taking photographs for this recipe and we all think they are amazing. I served them with my potsticker dipping sauce along with some steamed jasmine rice and some edamame for a delicious and healthy meal that my entire family enjoyed.

Pork Potstickers

How to Make Pork Potstickers

Make Potsticker dipping sauce, if desired. Click the link for the recipe.

Combine the ground pork together with the green onions, chopped cilantro, garlic, ginger, soy sauce, rice vinegar, chili garlic paste, and sesame oil in a large bowl; mix until well combined.

Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.

Pork Potstickers

Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Pork Potstickers

Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown. Add 3-4 tablespoons of water and cover with a lid. Steam for 3-5 minutes or until the liquid has evaporated and the bottoms are crisp and golden; remove from pan to a serving tray. Repeat with the remainder of potstickers and oil. Place on a plate and drizzle with a bit of soy sauce and chili oil, to taste, then sprinkle the top with fresh cilantro and toasted sesame seeds. Serve immediately. Enjoy!

Pork Potstickers

Pork Potstickers

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Dam Delicious

Ingredients

Potstickers:

  • 1 lb ground pork
  • 1/3 cup fresh cilantro, finely chopped
  • 1/4 cup green onions, thinly sliced, then chopped
  • 3 cloves of garlic, minced
  • 1 tbsp fresh ginger, peeled & grated
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp chili garlic paste, to taste (chili garlic sauce is great too)
  • 2 tsp sesame oil
  • 40 round wonton/gyoza/potsticker wrapper
  • 2 tbsp vegetable oil

For serving:

  • Soy sauce, to taste
  • Chili oil, to taste
  • Fresh cilantro, chopped
  • Black and white toasted sesame seeds, to taste, if desired

Instructions

  • Combine the ground pork together with the green onions, chopped cilantro, garlic, ginger, soy sauce, rice vinegar, chili garlic paste, and sesame oil in a large bowl; mix until well combined. 
  • Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. 
  • Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.
  • Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
  • Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown. 
  • Add 3-4 tablespoons of water and cover with a lid. Steam for 3-5 minutes or until the liquid has evaporated and the bottoms are crisp and golden; remove from pan to a serving tray. Repeat with the remainder of potstickers and oil. 
  • Place on a plate and drizzle with a bit of soy sauce and chili oil, to taste, then sprinkle the top with fresh cilantro and toasted sesame seeds. 
  • Serve immediately. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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6 Comments

  1. They look tremendous but I don’t my patience would survive making them!! Happy weekend. Diane

  2. Like Diane, I would be too impatient to cook these, but they surely do look terrific!

  3. These kinds of dishes always appeal to me but I’m usually scared off by the effort involved in making them.

  4. You did a terrific job making, pleating and cooking these. I’ve pinned as my grandson loves them and could probably eat an entire batch by himself. 😀