Pork Ginger Potstickers — Damn Delicious

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Pork Ginger Potstickers

Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!

Potstickers are an absolute favorite in our household. We eat them as appetizers, snacks or even a light dinner.

I have also eaten this as a breakfast entree with a poached egg on top and some toast. It sounds a little strange but a poached egg will go with anything.

And with all of the health benefits and therapeutic properties of ginger, I’m just trying to do right by my body by inhaling these bad boys at 7:30 in the morning.

Potstickers are also one of those dishes that you can make with your partner from time to time – particularly on date night – no matter what his or her culinary skill level is.

Because at the end of the day, even the ugly, explosive potstickers that your husband folds up with way too much filling tastes just as good.

Pork Ginger Potstickers

Yield: 40 potstickers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!

Ingredients:

  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 3 ounces shiitake mushrooms, diced
  • 1 carrot, peeled and shredded
  • 2 cloves garlic, pressed
  • 1 green onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon white pepper
  • 40 won ton wrappers
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce

Directions:

  1. In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.*
  2. 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.*
  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  4. Serve immediately with soy sauce, if desired.

*The filling in the potstickers does not have to be cooked prior to wrapping.

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

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50 comments

What scrumptious little morsels! Would love to have these for breakfast…. 🙂

Can these be steamed? How? Thx! Love your blog!

If I were to steam these instead, how long would you say to cook them?

I would recommend about 3-5 minutes.

Could I brown and then steam or shouldI steam
And then brown ?

You can brown, then steam.

Want some NOW! These are oneof my favorites and often order them when out or for take-out. Amazingly pot stickers are one thing I’ve not tried to make myself . . . lazy maybe? At the market I see bottles of Pot Sticker Sauce – is it different than soy sauce or one and the same? I do like your husbands way to make these. Thanks and I enjoy so many of your recipes.

I actually have not tried the bottled potsticker sauce but I’m sure there’s a little bit more seasoning added to it.

these look delish! It also looks like you’ve made these a few times! Mine would be the ones that are ugly and explode with too much filling, but as you said they all taste the same. Thanks for the post.

This recipe is very similar to one I’ve been making for over 40 years. To the soy sauce for dipping, we also add a drop or two of chili oil and some lemon juice or ponzu, a citrusy sauce found in the Asian sauce aisle. Yum! Time to make it again.

If I make these with ground chicken or ground turkey, would either of those need to be cooked prior to wrapping? Thanks.

Nope, the filling does not have to be cooked prior to wrapping.

I’m going to make these and the pic looks so goo. How do you get the slash marks on the pot stickers? did you just use a paring knife to make the slits before they were cooking. And is that sesame seeds, green onion and soy sauce on top of them?

Sherry, you can actually use your thumb and forefinger to pleat the seams closed. And yes, the garnishes are sesame seeds, green onion and soy sauce.

Yum – thank you for the nice recipe.

What kind of cabbage do you use? Napa cabbage or the (round) knid that is used for cole slaw?

You can really use either/or. It’s up to you!

These look so good! I make your lettuce wraps all the time, they are our favorite. I also have to say I started following you on Instagram and those two pups of yours are so incredibly cute! My daughter and I laugh and laugh at them. We have a JRT, but those two are priceless

these look great but instead of cabbage, what could I use? Shredded lettuce maybe?
Thanks for any/all ideas!

Rose, you can actually omit the cabbage and increase the amount of the other ingredients as needed. Hope that helps!

Pot stickers are one of my very favorites. I swear I could eat them every day. These look delicious! I can’t wait to eat way too many of them! 🙂

Saw this recipe yesterday, made it tonight! Turned out so great. I made about 100 potstickers total, 1/2 these and 1/2 your sesame chicken. Absolute favorite in our house and I love how freezer friendly they are!! Mine don’t look nearly as pretty as yours but the are “damn delicious”!!

These are so pretty! My husband absolutely loves potstickers…can’t wait to make these for him! 🙂

I made these tonight and my husband raved! I switched it up a bit because he doesn’t care too much for cabbage and I am not a huge pork fan. Instead, I used ground chicken and doubled the carrots, mushrooms and green onion. They weren’t the prettiest pot stickers I’ve ever seen but they were, DAMN DELICIOUS. I’ve been averaging one to two of your recipes a week and not a single thing has been turned away. Thank you so much for making my life easier.

These potstickers were fantastic! I did have some filling left over and not enough wrappers, any suggestions on what to do with excess yummy filling in the future?

Love your blog! It’s my go to every time I’m out of ideas and nothing has failed me yet!

Lauren, I am so glad you enjoyed these! I typically buy more wonton wrappers and use up the filling as needed.

I have always wanted to make these at home. These look delish!!

First off – I never comment on recipes – I just make and re-pin. However, I had to comment!

These were amazing. My husband and I both loved them – served with a little Trader Joe Goyza sauce on the side. I was skeptical about putting in raw stuffing, but glad I didn’t pre-cook, it was so tender and delicious. Now that I know how easy and delicious they are, I may do some experimenting with ground chicken & cilantro flavoring.

Thankfully it made a huge batch so I have a bunch frozen. When I want to use them – do I need to defrost, or just heat in the pan?

Thanks for encouraging me to step outside my comfort zone. I can easily see making these again and again.

I have made several of your recipes, including this one tonight with my boyfriend, and they have all been really delicious. I’m wondering what your secret it to keep your prep times so short. It took me 20 minutes just to prep the filling!

Sheryl, thank you for trying my recipes! The prep times are simply an estimate but if it takes a little bit longer, that is also completely normal!

I lived in Japan for 4 years and learned how to make these pretty much the same way. But over there they were mostly served with a sauce of soy sauce and vinegar with grated ginger and minced garlic. If you wanted to spicy they always hat hot peanut oil on the table.

Love them wish I had made 50 more,i can eat these every day,thank you.

Hey Chungah! I love your recipes so much and am going to make this one tonight, I can’t wait 🙂 I just wanted to say though, that the calorie information on this one is really off from what I can tell. It is at least double what is listed, I calculated it at 56 calories per serving not including the soy sauce for dipping. Ground pork has almost 1,200 calories in a pound, which would be about 30 calories alone per serving. Then adding the wrappers, etc. Let me know if you find a different result than me if you like to re-calculate. I’m not sure if you can view this but here is the nutrition information as I calculated it: http://www.myfitnesspal.com/recipe/view/265563912711357

I also double checked all the information with other sites for major ingredients to make sure it wasn’t off. Thank you for the recipe again, I can’t wait to try it!

I’m the RD who does the nutrition calculations for Damn Delicious. As it turns out, there was an error in my nutrition analysis program for the entry on ground pork. Thank you for alerting me to this problem! I have now passed the updated info along to Chungah.

I’m always looking for something I can make ahead to take to after-work parties. This was great. I made them last night, and then came home and spent 10 minutes frying them up before I took them out. They were gone almost as soon as I got there. They were great! Fortunatley, this recipe makes a lot, so I still have 20 in the freezer for next time. Thanks!

Can I substitute the cabbage for water chestnuts?

Yes, that sounds like a great substitution!

Can you make the wrappers from scratch? Anyone know? I’d love to make homemade wrappers with this filling?

These were awesome. My five-year old had 8 of them! He likes them so much he wants them in his thermos for lunch tomorrow.

These sound amazing! Do you thaw the frozen potstickers before cooking?

Nope – no need to. 🙂

These were really good! The filling had great flavor. I froze some too which makes it easy when you have a craving. Love your recipes.

Hi Chungah, I’m really excited to try these to impress my mother-in-law! I have two questions first:
1. In my local Asian store I have a choice of either square won ton wrappers or round gyoza wrappers, which should I use?
2. Will these stay overnight in the fridge after wrapping but before frying, or do you recommend to wrap immediately prior to cooking?

1. You can use either/or!
2. I recommend wrapping immediately prior to cooking.

I’m confused – please can someone clarify the recipe for me? 🙂
It says “cook until golden and crisp, about 2-3 minutes per side.” But in the picture the visible parts are not golden and crisp, and neither do they have sides exactly as they are curved apart from the base. It this a typo and you just put them on their one and only flat side and cook that side until it is golden and crisp? Is the heat transfer enough to cook the rest, including the top surfaces of the won ton wrappers? Thanks!

The recipe is correct as written. No need to overthink it, Nick! And remember – you can always steam or pan-fry the potstickers. Some people prefer to consume less oil so they steam versus fry but I personally love both options!

Sorry – it’s taken me a while to get back to this. Many thanks for the advice (including not overthinking!) I appreciate it.

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