Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!
We have a lot of travel coming up in September. We are going to San Francisco twice in a month! Once with Butters to make the trip to Yosemite, and another trip to follow the Dodgers vs. Giants for their last in-season games.
I know. I love a good potsticker.
And these pork filled ones are bomb – from the abundance of green onions and cilantro to the garlic and ginger, the filling is so flavorful and so tender. To top it off, I drizzle some soy sauce, sesame seeds and green onions. The filling is just so stinkin’ perfect, a dipping sauce is not even needed!
- 1 pound ground pork
- 1 ¼ cups green onions, thinly sliced
- ⅓ cup finely chopped fresh cilantro leaves
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons chili garlic sauce, or more, to taste
- 2 teaspoons sesame oil
- 32 3-inch round wonton wrappers
- 2 tablespoons canola oil
- ½ teaspoon sesame seeds
- In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.*
- To assemble the potstickers, 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 canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
- Serve immediately, garnished with sesame seeds, if desired.