Ah, potstickers! There’s something magical about biting into that crispy, pan-fried exterior only to discover the juicy, savory goodness tucked inside. Whether it’s a cozy night in or a lively gathering with friends, these homemade pork potstickers—with their aromatic filling and that irresistible golden crust—are sure to steal the spotlight.
Steps
- Begin by heating oil in a large pan over medium heat. Add finely chopped cabbage, minced ginger, garlic, and chopped scallions. Cook for about 2 minutes, stirring often, then season with a bit of salt and transfer the mixture to a plate to cool.
- In a large bowl, combine ground pork with tapioca starch and water. Stir the mixture for several minutes until it achieves a paste-like texture, which enhances the meat’s tenderness.
- Add soy sauce, sesame oil, remaining salt, and sugar to the pork mixture. Stir for another minute to ensure all ingredients are well combined, then mix in the cooled vegetable blend.
- Set up your dumpling-making station with wrappers, a small bowl of water (if using store-bought wrappers), a baking sheet, and a towel to cover finished dumplings. Use a spoon for placing the filling onto the wrappers.
- For store-bought wrappers, moisten the edges with water before placing 1 to 1 1/2 tablespoons of filling in the center. For fresh wrappers, simply add the filling without wetting the edges.
- Begin pleating by folding the wrapper into a taco shape and pinching the center. Create pleats on one side by gathering dough and sealing each pleat, then repeat on the other side to form a “v” shape.
- Place completed dumplings on a baking sheet and cover them with a towel. Continue the process until all filling is used.
- Heat a large nonstick or well-seasoned cast iron pan with oil over medium-high heat. Arrange dumplings in the pan and fry for 2 to 3 minutes until bottoms are golden brown.
- Carefully add water to the pan, using a lid as a shield to prevent splattering. Cover the pan and steam the dumplings for 5 to 6 minutes, then remove the lid and allow the water to evaporate.
- Once cooked, transfer dumplings to a plate. Repeat the cooking process for any remaining dumplings, or freeze them for later use following proper freezing guidelines.
Ingredients
- 1 tablespoon peanut or canola oil
- 1 1/2 cups finely chopped green cabbage
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1/4 cup chopped scallions
- 1 teaspoon kosher salt, divided
- 1 pound 80% lean ground pork
- 2 teaspoons tapioca starch
- 3 tablespoons water
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon sugar
- 35 to 40 round dumpling wrappers
- 2 tablespoons peanut, canola, or vegetable oil (any neutral oil works)
- 1/4 cup water
Nutritional Values
Calories: 2325kcal | Carbohydrates: 187.25g | Protein: 108.5g | Fat: 127.75g | Saturated Fat: 31.5g | Cholesterol: 315mg | Sodium: 6562.5mg | Fiber: 8.75g | Sugar: 8.75g
FAQ
- Can I use store-bought dumpling wrappers for potstickers?
- Yes, you can use store-bought dumpling wrappers, which are often found in the refrigerated section of Asian supermarkets, usually near the tofu. For potstickers, it is recommended to use slightly thicker wrappers to endure the pan-frying and steaming process.
- How can I achieve a juicy and tender pork filling for my potstickers?
- Stirring ground pork with starch and water for a few minutes can enhance its tenderness. This method turns the pork into a paste-like consistency, which improves the texture. Tapioca starch is commonly used, but cornstarch or potato starch can work as well.
- What is the best method for pleating dumplings?
- A common pleating method involves creating an inverted “v” shape by folding the dumpling in half and pinching it in the center. You can create pleats on each side towards the center to achieve a neat appearance. This method is easier with fresh wrappers since they don’t require water to seal.
- How can I get crispy bottoms on my potstickers?
- To achieve crispy bottoms, pan fry the potstickers for 2 to 3 minutes until golden brown. Then, add water to the pan and cover it to steam the dumplings for 5 to 6 minutes. Avoid boiling before pan frying as it may reduce crispiness due to excess moisture.
- What is the best way to freeze potstickers?
- Freeze potstickers in a single layer to prevent them from sticking together. Lining your plate with parchment paper can help. Once frozen, you can store them in a container or bag for longer preservation.
Tips
- Choose Thicker Dumpling Wrappers: For potstickers, opt for slightly thicker wrappers, as they can better withstand the pan-frying and steaming process, ensuring they remain intact and don’t tear.
- Tenderize the Pork Filling: Mix the ground pork with starch and water for a few minutes until it reaches a paste-like consistency. This technique enhances the tenderness of the meat, resulting in a juicier filling.
- Create Crispy Bottoms: To achieve the desired crispy, golden bottoms, pan-fry the potstickers for 2 to 3 minutes before adding water for steaming. This method helps maintain the crisp texture.
- Freeze Dumplings Properly: When freezing dumplings, lay them out in a single layer on a parchment-lined plate to prevent them from sticking together. This ensures they maintain their shape and are easy to separate when ready to cook.
Equipment
- Cast Iron Skillet or Large Nonstick Pan – Essential for achieving the crispy bottoms on the potstickers.
- Dumpling Wrapper Cutter or Rolling Pin – Needed if you decide to make homemade dumpling wrappers.
- Dumpling Maker or Press – Helpful for those who want assistance with pleating or shaping the dumplings.
- Bamboo Steamer or Steamer Basket – Useful if you prefer to steam dumplings as part of the cooking process.
- Chopsticks or Wooden Spoon – While commonly found, some may need to purchase these specifically for stirring the filling to achieve the desired consistency.
- making experience.
