Potstickers-
1 pound ground pork, 80% lean or less
2 c. finely chopped cabbage (I use a food processor)
2 Tbsp. minced ginger
2 Tbsp. minced garlic
2 tsp. tapioca flour
2 Tbsp. soy sauce
1 1/2 tsp. sesame oil
1 tsp. sugar
3 Tbsp. water
1/4 c. chopped scallions (green onions)
1/4 c. finely chopped water chestnuts
1 Tbsp. avocado oil
1/8 tsp. salt
One package dumpling wonton wrappers
Sauté cabbage, ginger, garlic, water chestnuts, and scallions in a skillet with 1 Tbsp. avocado oil and 1/8 tsp. salt for about 1-2 minutes. Transfer vegetables to a plate lined with paper towels and let cool.
Dipping sauce-
1 stalk of scallions- finely chopped (green onions)
1/2 tsp. minced ginger
1 tsp. minced garlic
1/4 c. soy sauce
1/4 c. rice vinegar
1 tsp. sesame oil
Pork filling-
Put pork in a bowl and add 3 Tbsp. water and 2 tsp. tapioca flour and mix well. Add 2 Tbsp. soy sauce, 1 1/2 tsp. sesame oil, and 1 tsp. sugar. Blend well.
Add cooled vegetable mix to pork filling and mix together.
Brush perimeter of a wonton wrapper with some water and fill center with 1 heaping teaspoon of pork filling.
Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the middle of the wrapper.
Using your other hand and going towards the right, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker. Next, seal the left side with pleats.
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 of peanut oil.
Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry until the bottoms are golden brown. Add 1/2 c. of water to the pan and cover for 6 minutes 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.
Enjoy!
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Potstickers, also known as gyoza, are a popular aspect of Asian cuisine, especially in Chinese and Japanese cultures. These delightful dumplings can be steamed, boiled, or pan-fried to achieve a crunchy bottom and soft filling. Using high-quality ingredients like fresh pork, crisp vegetables, and aromatic spices enhances their flavor profile. The versatility of potstickers means you can customize them according to your preference—swap out pork for chicken or tofu, and add in different vegetables like mushrooms or bell peppers for added nutrition. Also, consider experimenting with sauces; pairing potstickers with a soy sauce and vinegar mix, a chili paste, or even a sesame dipping sauce can elevate the entire dish. Preparation can also be a social activity; gather friends or family for a potsticker-making night—it's a great way to bond while enjoying tasty treats. Additionally, proper storage of leftover potstickers is key. Store uncooked potstickers in the freezer and cook them straight from frozen, as they keep well for future meals. With these tips and tricks, your homemade potstickers can become a family favorite!
