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
Did you make this recipe?
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I have made several of your recipes, including this one tonight with my boyfriend, and they have all been really delicious. I’m wondering what your secret it to keep your prep times so short. It took me 20 minutes just to prep the filling!
Sheryl, thank you for trying my recipes! The prep times are simply an estimate but if it takes a little bit longer, that is also completely normal!
First off – I never comment on recipes – I just make and re-pin. However, I had to comment!
These were amazing!!! My husband and I both loved them – served with a little Trader Joe Goyza sauce on the side. I was skeptical about putting in raw stuffing, but glad I didn’t pre-cook, it was so tender and delicious. Now that I know how easy and delicious they are, I may do some experimenting with ground chicken & cilantro flavoring.
Thankfully it made a huge batch so I have a bunch frozen. When I want to use them – do I need to defrost, or just heat in the pan?
Thanks for encouraging me to step outside my comfort zone. I can easily see making these again and again.
I have always wanted to make these at home. These look delish!!
These potstickers were fantastic! I did have some filling left over and not enough wrappers, any suggestions on what to do with excess yummy filling in the future?
Love your blog! It’s my go to every time I’m out of ideas and nothing has failed me yet!
Thanks!
Lauren, I am so glad you enjoyed these! I typically buy more wonton wrappers and use up the filling as needed.
Hi Chungah!
I made these tonight and my husband raved! I switched it up a bit because he doesn’t care too much for cabbage and I am not a huge pork fan. Instead, I used ground chicken and doubled the carrots, mushrooms and green onion. They weren’t the prettiest pot stickers I’ve ever seen but they were, DAMN DELICIOUS!!! I’ve been averaging one to two of your recipes a week and not a single thing has been turned away. Thank you so much for making my life easier!!!
These are so pretty! My husband absolutely loves potstickers…can’t wait to make these for him! 🙂
Saw this recipe yesterday, made it tonight! Turned out so great. I made about 100 potstickers total, 1/2 these and 1/2 your sesame chicken. Absolute favorite in our house and I love how freezer friendly they are!! Mine don’t look nearly as pretty as yours but the are “damn delicious”!!
Pot stickers are one of my very favorites. I swear I could eat them every day. These look delicious! I can’t wait to eat way too many of them! 🙂
these look great but instead of cabbage, what could I use? Shredded lettuce maybe?
Thanks for any/all ideas!
Rose, you can actually omit the cabbage and increase the amount of the other ingredients as needed. Hope that helps!
These look so good! I make your lettuce wraps all the time, they are our favorite. I also have to say I started following you on Instagram and those two pups of yours are so incredibly cute! My daughter and I laugh and laugh at them. We have a JRT, but those two are priceless
What kind of cabbage do you use? Napa cabbage or the (round) knid that is used for cole slaw?
You can really use either/or. It’s up to you!
Yum – thank you for the nice recipe.
I’m going to make these and the pic looks so goo. How do you get the slash marks on the pot stickers? did you just use a paring knife to make the slits before they were cooking. And is that sesame seeds, green onion and soy sauce on top of them?
Sherry, you can actually use your thumb and forefinger to pleat the seams closed. And yes, the garnishes are sesame seeds, green onion and soy sauce.
If I make these with ground chicken or ground turkey, would either of those need to be cooked prior to wrapping? Thanks.
Nope, the filling does not have to be cooked prior to wrapping.
This recipe is very similar to one I’ve been making for over 40 years. To the soy sauce for dipping, we also add a drop or two of chili oil and some lemon juice or ponzu, a citrusy sauce found in the Asian sauce aisle. Yum! Time to make it again.
these look delish! It also looks like you’ve made these a few times! Mine would be the ones that are ugly and explode with too much filling, but as you said they all taste the same. Thanks for the post.
Want some NOW! These are oneof my favorites and often order them when out or for take-out. Amazingly pot stickers are one thing I’ve not tried to make myself . . . lazy maybe? At the market I see bottles of Pot Sticker Sauce – is it different than soy sauce or one and the same? I do like your husbands way to make these. Thanks and I enjoy so many of your recipes.
I actually have not tried the bottled potsticker sauce but I’m sure there’s a little bit more seasoning added to it.
Can these be steamed? How? Thx! Love your blog!
Yes, absolutely.
If I were to steam these instead, how long would you say to cook them?
I would recommend about 3-5 minutes.
Could I brown and then steam or shouldI steam
And then brown ?
You can brown, then steam.
What scrumptious little morsels! Would love to have these for breakfast…. 🙂