Pork Ginger Potstickers
Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!
Potstickers are an absolute favorite in our household. We eat them as appetizers, snacks or even a light dinner.
I have also eaten this as a breakfast entree with a poached egg on top and some toast. It sounds a little strange but a poached egg will go with anything.
And with all of the health benefits and therapeutic properties of ginger, I’m just trying to do right by my body by inhaling these bad boys at 7:30 in the morning.
Potstickers are also one of those dishes that you can make with your partner from time to time – particularly on date night – no matter what his or her culinary skill level is.
Because at the end of the day, even the ugly, explosive potstickers that your husband folds up with way too much filling tastes just as good.
Pork Ginger Potstickers
Ingredients
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 1 carrot, peeled and shredded
- 2 cloves garlic, pressed
- 1 green onion, thinly sliced
- 2 tablespoons freshly grated ginger
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- 40 won ton wrappers
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
Instructions
- In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.*
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
Notes
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SO good! I’ve been making potstickers for a while, and love your recipe. The one I’ve been using is pretty much just cabbage, green onion, ginger, and garlic. For folks who think they don’t like cabbage, it just melts into the filling. For those who want to use ground chicken instead of pork–it tends to crumble unless you add some egg. I really love the meaty taste of the added mushrooms, the color and sweetness of carrot and green onion! Thank you for a wonderful recipe. My DIL and I love to make big batches of dumplings and freeze those our family doesn’t gobble up on the spot! With 2 of us doing the work, they go really fast!
WOW!! This was the first time I made potstickers. They weren’t the prettiest, but they sure tasted great. My husband said better than the store bought ones. I would have liked more ginger and green onions, but he said they were perfect.
Hi Chungah
These were so delicious I just had to write you. I work in an assisted living facility and as an activity we made these. The residents loved them and so did the staff. Thank you☺️
Love these! I’m going to make again for a friend who recently had a baby, and freeze them before cooking. I’d like to include instructions for her. I gather they can be cooked from frozen. What would you’re commend for cooking time from frozen?
Have made these many times! They are delicious!
I’m planning on making these tonight! Do I have to brown them before steaming or can I just put them in the steamer for a few minutes?
Delicious..so simple . I need to work on my crimping technique..l look forward to making again REAL soon. ThankYou
I LOVE ALL your recipes and make MANY!!! I loved the pork ginger pot stickers , They definitely didn’t come out as Purty as yours , But for my first try at these ,It wasn’t to bad!! My 2 sons devoured them!! Love your recipes!! XOXO Roe
Thank you, Roe!
Can I make in advance and reheat?
Absolutely!
I’m confused – please can someone clarify the recipe for me? 🙂
It says “cook until golden and crisp, about 2-3 minutes per side.” But in the picture the visible parts are not golden and crisp, and neither do they have sides exactly as they are curved apart from the base. It this a typo and you just put them on their one and only flat side and cook that side until it is golden and crisp? Is the heat transfer enough to cook the rest, including the top surfaces of the won ton wrappers? Thanks!
The recipe is correct as written. No need to overthink it, Nick! And remember – you can always steam or pan-fry the potstickers. Some people prefer to consume less oil so they steam versus fry but I personally love both options!
Sorry – it’s taken me a while to get back to this. Many thanks for the advice (including not overthinking!) I appreciate it.
Hi Chungah, I’m really excited to try these to impress my mother-in-law! I have two questions first:
1. In my local Asian store I have a choice of either square won ton wrappers or round gyoza wrappers, which should I use?
2. Will these stay overnight in the fridge after wrapping but before frying, or do you recommend to wrap immediately prior to cooking?
1. You can use either/or!
2. I recommend wrapping immediately prior to cooking.
These were really good! The filling had great flavor. I froze some too which makes it easy when you have a craving. Love your recipes.
These sound amazing! Do you thaw the frozen potstickers before cooking?
Nope – no need to. 🙂
These were awesome. My five-year old had 8 of them! He likes them so much he wants them in his thermos for lunch tomorrow.
Can you make the wrappers from scratch? Anyone know? I’d love to make homemade wrappers with this filling?
Can I substitute the cabbage for water chestnuts?
Yes, that sounds like a great substitution!
I’m always looking for something I can make ahead to take to after-work parties. This was great. I made them last night, and then came home and spent 10 minutes frying them up before I took them out. They were gone almost as soon as I got there. They were great! Fortunatley, this recipe makes a lot, so I still have 20 in the freezer for next time. Thanks!
Hey Chungah! I love your recipes so much and am going to make this one tonight, I can’t wait 🙂 I just wanted to say though, that the calorie information on this one is really off from what I can tell. It is at least double what is listed, I calculated it at 56 calories per serving not including the soy sauce for dipping. Ground pork has almost 1,200 calories in a pound, which would be about 30 calories alone per serving. Then adding the wrappers, etc. Let me know if you find a different result than me if you like to re-calculate. I’m not sure if you can view this but here is the nutrition information as I calculated it: http://www.myfitnesspal.com/recipe/view/265563912711357
I also double checked all the information with other sites for major ingredients to make sure it wasn’t off. Thank you for the recipe again, I can’t wait to try it!
Hi Alahna!
I’m the RD who does the nutrition calculations for Damn Delicious. As it turns out, there was an error in my nutrition analysis program for the entry on ground pork. Thank you for alerting me to this problem! I have now passed the updated info along to Chungah.
Jessica
Love them wish I had made 50 more,i can eat these every day,thank you.
I lived in Japan for 4 years and learned how to make these pretty much the same way. But over there they were mostly served with a sauce of soy sauce and vinegar with grated ginger and minced garlic. If you wanted to spicy they always hat hot peanut oil on the table.