Potstickers

Since I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried version and is sort of a mixed bag of Asian ingredients, but the dipping sauce is very Korean.

How to make Potstickers

1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
3. Open your dominant hand, palm side up, and hold fingers together.
4. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
5. Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the pot sticker.
6. Continue to pleat and seal until the entire potsticker is sealed.
7. Set aside and repeat until all filling and wrappers have been used.
8. Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
9. Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
10. Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
11. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
12. For choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

Our Potsticker Sauce

We serve our potstickers with a traditional Korean-style sauce called yangnyeom ganjang. It’s typically made with soy sauce, rice wine vinegar, sesame oil minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder. This dipping sauce is great for both pan-fried and steamed potstickers.

FAQs

Tips and Tricks for Success

• It’s important that all the air is pressed out of the filled wrapper before tightly sealing the sides together to prevent the potstickers from bursting when they’re cooked.
• Be careful not to overstuff the wrappers with filling which can also make the potstickers burst while cooking them.
• It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).

Variations

My favorite thing about potstickers is that the filling variations are endless! You can add or take away whatever you want depending on your flavor preference.

• You can replace the pork in this recipe for ground chicken, ground turkey or even ground beef.
• If you’re looking for a vegetarian option, you can replace the meat with diced and sauteed mushrooms. I like using shiitake mushrooms.
• You can swap in spinach leaves or kale for the bok choy.
• Feel free to also omit the water chestnuts for an overall softer texture.

This is one of my favorite recipes to make ahead and freeze and I almost always have a bag of potstickers in my freezer ready to go! If you love potstickers and dumplings as much as I do,  you might also like our Pork and Shrimp Dumplings, shrimp shumai, or our Shanghai Soup Dumplings. Enjoy! xx, Jenny

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Potstickers

A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 10 votes

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Servings: 10

  INGREDIENTS  

pork filling

• 12 ounces ground pork
• 1 baby bok choy, diced
• 6 water chestnuts, diced
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon sesame oil
• 2 teaspoon salt
• ½ teaspoon cracked black pepper
• 1 egg, lightly beaten

assembly

• 1 egg, lightly beaten
• 30 round wonton wrappers
• 4 tablespoons vegetable oil, divided

choganjang

• ⅓ cup soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 ½ teaspoons gochujaru (Korean chili powder)
• 2 garlic cloves, minced
• 1 green onion, thinly sliced
• 1 teaspoon toasted sesame seeds

US Customary – Metric

  INSTRUCTIONS  

• Place all filling ingredients into a bowl and mix together until well combined. Set aside.
• Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
• Open your dominant hand, palm side up, and hold fingers together.
• Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side. 
• Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker. 
• Set aside and repeat until all filling and wrappers have been used.
• Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
• Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
• Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
• Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
• Choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

  NOTES  

• Makes: 40 Potstickers (10 servings)
• Freeze Ahead: Line a baking sheet with a piece of parchment then place uncooked potstickers onto the baking sheet about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. They will keep for 3 to 4 months.
• To Steam: Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce leaves (such as savoy lettuce). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.
• Tip: It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).
•  

Calories: 241kcal Carbohydrates: 15g Protein: 10g Fat: 15g Saturated Fat: 8g Cholesterol: 59mg Sodium: 1071mg Potassium: 163mg Fiber: 1g Sugar: 1g Vitamin A: 675IU Vitamin C: 6mg Calcium: 40mg Iron: 2mg

CUISINE: asian

KEYWORD: dumplings, pork, potstickers

COURSE: Appetizer