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?
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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
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
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
Kimchi 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.
Is there a recipe for the wonderful dipping sauce pictured?
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
I see a delicious-looking side sauce… I’d love that recipe as well! 🙂 I can’t wait to make these.
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
did you make the sauce you are serving the potstickers with or is it just soy sauce with scallions?
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
There’s an amazing looking dipping sauce in the picture. Do you have a recipe for that?
I make the simplest dipping sauce with soy sauce, a little bit of rice vinegar, red pepper flakes and green onions.
Thanks, I was wondering the same thing. Plan to make this next week.
If you freeze them.do you thaw the potstickers out from the freezer before you cook them?
No need to thaw. 🙂
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,
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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.