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

Yield: 32 potstickers

Prep: 25 minutes minutes

Cook: 15 minutes minutes

Total: 40 minutes minutes

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

4.9 stars (10 ratings)

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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

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

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