The best and easiest way to cook amazingly crisp potstickers! After this, you'll never want take-out dumplings ever again. Promise!
4.8 stars (4 ratings)
Ingredients
1poundground pork
1zucchini, shredded
1carrot, peeled and shredded
1cupshredded Napa cabbage
2large eggs, lightly beaten
2clovesgarlic, minced
2green onions, thinly sliced
3tablespoonsreduced sodium soy sauce
1tablespoonsesame oil
1tablespoonfreshly grated ginger
1tablespoonmirin
1teaspoonsugar
Kosher salt and freshly ground black pepper, to taste
40won ton wrappers
2tablespoonsvegetable oil, or more, as needed
Instructions
In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*
To assemble the dumplings, 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 vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
Serve immediately.
Notes
*The filling in the dumplings does not have to be cooked prior to wrapping.*To freeze, place uncooked dumplings in a single layer on a baking sheet overnight. Transfer to freezer bags.