Damn Delicious

Pork and Kimchi Potstickers

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Is it weird that the only things in my freezer are frozen fruit for smoothies and 5 different types of potstickers?

No, wait. I just remembered.

I also have these biscuits in the freezer right now. Hey, you never know when you’ll have a biscuit emergency. Believe me. It’s a thing.

But more importantly, I have hoarded so many potstickers in the last few months. And now, I can add these Korean-inspired ones right in my arsenal.

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

With a pork and kimchi filling, the kimchi provides that perfectly tart, refreshing crunch in every bite with that kick of heat.

You’d be amazed as to how this ingredient can make these bad boys shine.

For those of you not familiar with kimchi, this is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.

And once you try this, you’ll want to add it to everything, particularly fried rice!

Pork and Kimchi Potstickers - Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

Pork and Kimchi Potstickers

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.

25 minutes15 minutes

Ingredients:

  • 8 ounces ground pork
  • 1 cup kimchi, drained and finely chopped
  • 1/4 cup thinly sliced green onions
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 32 (3-inch) round wonton wrappers
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil.
  2. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork-kimchi 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.
  3. 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.
  4. Serve immediately.

Notes:

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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38 comments

  1. Have you ever made these without the kimchi? Would I need to add more pork or other ingredients to make up for the loss?Looks amazing but I don’t have any kimchi.

  2. Rated 4 out of 5

    What is the alternative to pot stickers if they are not locally available?

  3. When freezing them, is it before or after frying? Just wondering. Also if after how do you reheat them?

    • To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags. You can cook as directed (no need to thaw), adding a few additional minutes to the cook time.

      You can check the internal temperature of the plumpest potsticker, if needed. The center of the potsticker should read at least 160 degrees F.

  4. Thanks for such a great and easy recipe. Made it as an appetizer for a dinner party and had guests hovering over each batch as they came out! As a potsticker novice, they were definitely forgiving and easy to manage. The quick steam makes them perfect. Well balanced flavors and the kimchee was delicious. Have a batch in the freezer for emergencies!
    Really enjoy your food, recipes, photos and fun approach. So much so that I bought your 100 Super Easy, Super Fast Recipe cookbook and got it this past weekend, already marked for a bunch of future dinners!

  5. Ok dumb question- you use raw ground pork in the mixture or are you supposed to cook the pork first? Looks like just raw pork in the picture. I feel like I would be freaked out wondering if the ground pork was fully cooked inside the potstickers, especially in the middle, since they don’t cook all that long. Can you tell I’ve never made potstickers before?

    • Rachel, the pork does not have to be cooked prior to assembling. However, you can always cook the pork before if you are worried about consuming undercooked meat – the meat will be dry/overcooked but it’s certainly a foolproof option. Hope that helps!

  6. I can only find square wonton wrappers. Any difference in the way I should stuff and seal these?
    So excited to try these…I basically live and die by your recipes and share with everyone I know! <3 Thanks!

  7. Rated 5 out of 5

    Made these last night and they were amazing! Made a double batch so we could have some in the freezer for whenever 🙂 Never thought I could make these at home so easily.

  8. Rated 5 out of 5

    These came out amazingly well. Super delicious! 
    Thank you.
    RF

  9. Where has kimchi been all my life?! These were delish!

  10. Can I use ground beef instead of ground pork?

  11. Love these! What is the dipping sauce you used in the photo?

  12. I can not stand ground pork, so was wondering if you could use cooked shredded pork?

  13. what is the size sauce on the side, I did not see a recipe for this.
    Please give the recipe for the sauce.
    Thanks
    MAP

  14. I would like to try this recipe but am not familiar with Kimchi. what is it and where can I find it. I found a liquid form on ebay but not sure that is the same thing

  15. Is there a recipe for the wonderful dipping sauce pictured?

  16. I see a delicious-looking side sauce… I’d love that recipe as well! 🙂 I can’t wait to make these.

  17. did you make the sauce you are serving the potstickers with or is it just soy sauce with scallions?

  18. There’s an amazing looking dipping sauce in the picture. Do you have a recipe for that?

  19. If you freeze them.do you thaw the potstickers out from the freezer before you cook them?

  20. I apologize in advance if this question has already been asked…I did not take time to read all the comments. I was just reading through some “crock-pot freezer meals” posts from another site, and really liked the concept of preparing a meal ahead-of-time…she compared it with, “cooking a store pizza that had been taken from the freezer, just much better/healthier.” So, I was wondering if it could be done with this recipe?
    Many thanks,

  21. I made some last night & put them in the freezer for supper tonight. Just a suggestion about the wrappers – add a little cooking oil to the mixture (about a tsp). Roll into a sausage and place in a plastic bag. When the dough is ready to roll out, cut slices like you would cookie dough and roll out.