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.
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
Ingredients
- 8 ounces ground pork
- 1 cup kimchi, drained and finely chopped
- ¼ 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
Instructions
- In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil.
- 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.
- 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.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
The flavor is great, but they fell apart in the pan after taking them from the freezer. Any tips for cooking after freezing?
Sooo good
As usual Damn Delicious recipes are delicious, fun and a big hit.
whats in your dipping sauce please ?
Could I use egg roll wrappers?
I made this yesterday and wow! It was so easy to make and super delicious!! The grated ginger gave the dumplings a really nice kick. I boiled them instead of pan frying and my family loved it 🙂
Just wondering…why did you choose wonton wrappers instead of potsticker wrappers for this recipe?
Awesome recipe
Looks delish. Do you have a good recipe for Kimchi? I would like to make that.
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.
Please taste just like the Korean mundu!! And you can make them with or without Kimchi. I like putting 3 of them in my Ramen noodles when I am cooking them. Thanks for the recipe!!
What is the alternative to pot stickers if they are not locally available?
You can always try to make the wonton wrappers from scratch, Daniel! 🙂
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.
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!
We’re so glad you purchased the cookbook! We hope you’ll enjoy the recipes, Lisa!
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!
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!
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.
Sweet! It’s much easier than you’d think!
These came out amazingly well. Super delicious!
Thank you.
RF
Where has kimchi been all my life?! These were delish!
Can I use ground beef instead of ground pork?
Yes.
Love these! What is the dipping sauce you used in the photo?
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
Can you give out the recipe for the dipping sauce I am new to dumplings?
I can not stand ground pork, so was wondering if you could use cooked shredded pork?
You can try to substitute ground chicken but I do not recommend substituting cooked shredded pork.