Potstickers with Pork are one of my kid’s all-time favorites. When I make them, they pretty much disappear instantly! In fact, I was not in love really with my photo for these (still learning this photography thing) but before I could get a chance to retake, my youngest (Andrew) had already plowed through half the plate.
These potstickers with pork are freezer-friendly, so if you want, you can make a whole bunch and freeze them for future use. To freeze, place the dumplings on a cookie sheet lined with parchment paper (be sure that they are not touching each other as they will stick). Cover the tray with saran wrap and place in the freezer until the dumplings are frozen. At this point you can transfer the frozen dumplings into a freezer bag and take out as needed. When you want to cook, you can cook them directly from frozen without defrosting.
I made these pretty simple today. You can add veggies in too. Cabbage or bok choy is really good, but if you do be sure to steam or blanch first and squeeze out most of the moisture before adding.
When mixing up your pork mixture you can test the seasoning by frying a small bit of it up in a pan to see if you need to adjust the flavor before you stuff all the dumplings.
I use the pre-made dumpling/wonton wrappers for these which you can find in most grocery stores these days. They also freeze well, I usually have a pack in my freezer for when a dumpling craving hits. Just defrost these in the fridge overnight the day before you need to use.
Also, I should note you can steam these rather than do the ‘potsticker’ method, you just won’t have the crispy bottom, but we have enjoyed them both ways.
INGREDIENTS:
- 1 package dumpling/wonton wrappers
- Ground Pork (I used a 0.63 kg package which is about 1.4 pounds)
- 3 Tbsp finely chopped cilantro
- 3 Tbsp Shoaxing Wine (find it in the asian section at the grocery)
- 2 Tsp sesame oil
- 1 1/2 Tbsp Soy Sauce
- 2 Tbsp finely minced ginger
- 5 Tbsp finely chopped green onion
- 1 Tbsp rice wine vinegar
- 1 tsp salt
- pinch of pepper
Mix up all your ingredients with the exception of your wrappers until well combined.
Fill a small bowl with a little water and dampen two tea towels with a little water. Place your dumpling wrappers on a work surface and fill each with about 1 tsp or so of filling. Do not overfill them. Put the damp tea towel over the unused dumpling wrappers while you are working so that they do not dry out. I also like to line a baking tray with parchment paper and lay my filled dumplings on here covered with a damp tea towel while I’m working so they don’t dry out. With your finger wet around the edges with some water then fold over and press lightly to seal. I don’t get real fancy with my sealing method, I kind of pinch and fold the little edges over here and there just so I know the filling won’t leak out while cooking.
When you would like to cook them. Heat up a pan (non-stick skillet is good for these) with a little vegetable oil over medium heat. Place the dumpling with the filled side down and let crisp up on the one side in the oil. Once crispy and browned on that side throw in about a cup or so of water and place the lid on and let steam to finish cooking the rest of the way. Once the water is evaporated they are typically done.
We like to serve ours with a little soy, rice vinegar, sesame oil mixture. I don’t usually measure for this but roughly:
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar (do not use the seasoned kind)
- 1/2-1 tsp sesame oil
Mix together in a little bowl and dip your finished dumplings in and enjoy!
If you like these you should try: Healthy Homemade Ramen with Chicken
