Pork Potstickers
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.
So with everything going on, my freezer is packed with all of my favorite potstickers – the veggie filled ones, the chicken filled ones, the shrimp filled ones, and now these pork filled ones!
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!
Pork Potstickers
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this recipe?
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These are so “damn” good! I have made them over and over. I have also made many of your other recipes and they were all great! You got it going on!
These were so good… I had been looking for a delicious and easy recipe and glad I found this one!
While they were a bit time consuming my first time out, they were still pretty easy. I bought the square wrappers and could only get them into triangles but will try the moon shape next time. I cooked a few right away and then froze the rest. A few days later I took some out the freezer and they were still delicious. This is definitely going to be a staple in my freezer, I love how I was able to pull a few out and cook them up for a quick snack. Unbelievably delicious and so worth the time!
These were great. Had never made these before and my family loved them. My Son-In-Law is a bit picky about his dumplings and he normally always buys them at his favorate restaurant so as you could figure I was a bit sceptical how these would turn out and if he would like them. He loved them! I will definately make these again, and again and again.
Made these today subbing impossible vegan ground pork for the regular pork. Our store only sells egg roll wrappers so I cut to size with a 3” cookie cutter. So delicious! 🙂
Absolutely loved these and how well they turned out
These were outstanding!
I’m going on a pot sticker building binge next weekend. First time ever, and I’ll be doing the various flavor profiles you’ve shared. Question: Any recommendation on what to substitute for mushrooms? I know it will be fine without them but wonder if you or others have suggestions. Thanks much.
no mushrooms mentioned in this recipe??
OUTSTANDING!!! In another lifetime, I once lived in SF for 25 years and therefore had the privilege of eating any type of authentic cuisine anytime I wanted, my wife and I very much appreciate your recipes. Please keep up the good work, and never tire of doing good!
Kind regards,
D & T
I made these and they turned out great! Do you have a simple dipping sauce recipe for them?
I love potstickers, but have been nervous to make them at home. These are AMAZING!!! My husband and I could not stop eating them. The first batch was a little rough because I had to play with my temp and change to a non-stick pan, but after that, they were perfect! I LOVE ALL YOUR RECIPES!
Easy to make and very delicious.
I love this recipe and have made it many times with a few variations. It’s delicious! However, I think your time estimates are a little short. Even having made this many times, I’ve yet to chop, fold and cook 30 dumplings in under 75 minutes, never mind 40. Either you’re the fastest dumpling folder in the west or you’ve got a team of elves folding with you!
Would you be able to provide cooking instructions with frozen potstickers?
These potstickers were a hit across the board! Everyone in my family loved them. I decided to cook them in an air fryer instead of in the skillet. Absolutely delicious
This was delicious! I have never made potstickers before but these were so easy to make, and so tasty too. Definitely adding this to the dinner recipe rotation.
Made half a batch this afternoon, delicious. Didn’t disappoint our taste buds! Thank you!
Fabulous recipe. The big takeaway is to not be scared to use uncooked pork. One does not have to cook it before hand. Some of the fat in the pork soaks into the wrapper and makes it crispy and brown. the pork fully cooks using the method described.
We have egg allergy in the family, looking for ideas on what we can use in place of the wanton wrapper?
Unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Make the wrapper yourself!
You can make your own egg tree wrappers. Simply google a potsticker wrapper recipe
My grocery store only had square wonton wrappers, but they still turned out really delicious. They made a HUGE batch for the two of us (my daughter is 4 and didn’t try one), so I have lots in the freezer. I’m excited to be able to throw a few in to the skillet quickly to round out meals. My husband raved about them. We had them with the ground beef and broccoli recipe, which is a new go-to meal.
I used won ton wrappers too, how did you fold them without the half moon shape? I had to just fold similar to won tons!
Karin, Here is what I do. I place a small glass of water on the counter and slightly wet the entire wrapper using my finger. Wet it just enough so that it will stick together when folded.
After adding the filling, fold the wrapper into a triangle then turn the edges over to make a nice pouch. The end result does not look exactly like what one would be served in a Chinese restaurant but it tastes exactly the same.
I also only had wonton wrappers, but by putting a few wrappers together at a time, I used scissors to make to make corners round. Worked like a charm and had wonton corners that I fried into crispy bits, too!!
I am about to assemble my potstickers. Though it is listed and actually shown in the photo there is no direction for the Sesame Seeds. Are they to be roasted, or browned then just drizzled onto the potstickers?
You can garnish the potstickers with sesame seeds.