Potstickers Recipe

Potstickers on a white plate with a side of dipping sauce.

This simple Potstickers Recipe is easy to master once you gather all the ingredients, and leaves lots of room for improvisation.

Course Appetizer

Cuisine Asian

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings potstickers

Calories 584kcal

Author Meggan Hill

Ingredients

For the ginger sauce:

3 tablespoons hot water
2 tablespoons granulated sugar
6 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons fresh ginger peeled and minced (see note 1)
1 tablespoon sesame oil
1 teaspoon Sriracha
2 cloves garlic minced
red chili flakes to taste (see note 2)

For the potstickers:

1 pound ground pork (see note 3)
1 cup green cabbage thinly sliced
3 ounces shiitake mushrooms minced (about 1 cup, see note 4)
2 scallions thinly sliced (about 1/4 cup)
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon fresh ginger peeled and minced
1 tablespoon sesame oil
2 teaspoons mirin (see note 5)
2 cloves garlic minced
Salt and freshly ground black pepper
48 wonton wrappers
water for brushing the wonton wrappers
4 tablespoons vegetable oil or avocado oil or peanut oil
1 cup chicken broth divided

US Customary - Metric

Instructions

To make the ginger sauce:

In a medium bowl, whisk together hot water and sugar until the sugar is dissolved. Whisk in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to taste (I like 1/2 teaspoon) and set aside.

To make the potstickers:

In a large bowl, add pork, cabbage, mushrooms, scallions, soy sauce, cornstarch, ginger, sesame oil, mirin, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine (I like to use my hands while wearing gloves, but a sturdy spatula works too). You will have about 3 cups of filling.
To test the seasonings in your filling (and important step to be sure it is properly seasoned), scoop a teaspoon-sized ball of filling, flatten into a patty, and fry in a dry skillet until browned, about 2 minutes per side. Taste and add more salt and pepper if desired (I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper, or 1 teaspoon salt and 1/2 teaspoon pepper total). Fry a second teaspoon of filling if you want to double-check your seasonings.
On a clean work surface, arrange 8 wonton wrappers (keep remaining wrappers covered with a damp kitchen towel or paper towel to prevent them from drying out). Brush the edges of each wonton wrapper with water.
Place 1 tablespoon filling in the center of the wrapper (I like to use the OXO small scoop, a #70 portion scoop). Fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Transfer to a plate under the damp kitchen towel while preparing the rest of the potstickers.
In a large nonstick frying pan over medium-high heat, heat 1 tablespoon oil until shimmering. Add 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 2 to 3 minutes.
Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 3 to 4 minutes. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger sauce.

Notes

Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here.
Red chili flakes: Consider omitting these if you’re feeding children or add more if you love the heat.
Pork: Or substitute ground turkey, chicken, or beef.
Mushrooms: I love the flavor of fresh shiitake mushrooms here, but you can substitute white button mushrooms for a milder flavor.
Mirin: Mirin is a Japanese cooking wine that is widely available at grocery stores, Target, and Walmart. If you can’t find it, substitute 2 tablespoons dry white wine OR rice vinegar AND 1 teaspoon sugar for the 2 tablespoons mirin in this recipe.
Yield: This recipe makes about 48 potstickers, enough for 12 servings, 4 dumplings per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat potstickers in a skillet over medium heat by adding a few tablespoons of water and steaming until heated through.

Nutrition