Pork Potstickers

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I don’t always need a big dinner to satisfy my cravings. Actually I am quite happy with substituting a bit of “finger foods” for a whole meal. That is what we did with these. I made a large batch and froze what we did not immediately use. This worked out great because not only did we get more dinners out of it but it also hit the spot when we wanted a late night snack. Just fry up a few of these and you’re good to go! This recipe offers a blast of flavor. It is sweet, salty and spicy. The pork is tender with crispy bits of cabbage an onions all wrapped in a crunchy pan fried shell. I’ve always find these as a treat when we go out to eat but I am happy that now I am able to have a stock in my freezer to enjoy whenever I want.

Serves: approximately 36 potstickers     Calories: 65/potsticker     Time: 30-45 minutes

Ingredients:

  • 1 lb ground pork
  • 1.5 cups shredded green cabbage
  • 4 cloves garlic, pressed
  • 1/2 cup green onions, thinly sliced
  • 1 tbsp hoisin sauce
  • 2 tbsp freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha, or more if you like it hot
  • 1/4 teaspoon white pepper
  • 36 circular wonton wrappers,
  • 2 tablespoons vegetable oil

Directions:

  1. In a large bowl, combine pork, cabbage, garlic, green onions, hoisin sauce, ginger, sesame oil, Sriracha and white pepper.
  2. Place a wrapper on a clean and dry work surface. Place 1 tablespoon of the pork mixture into the center of each wrapper. Gently rub the edges of the wrapper with a little bit of water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Continue this process with wrappers until you run out of mixture.
  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, additional sriracha sauce or any sauce you like and Enjoy!
  5. If you want to freeze your overstock of potstickers line a baking sheet with foil or parchment paper and lay the potstickers in a single layer. Freeze for an hour or two before transferring to a Ziploc bag. We do this to keep the potstickers from sticking together and breaking apart when you reheat them.
  6. When reheating the frozen potstickers defrost them and cook according to step 3.

*Photo is an original belonging to me

*Recipe adapted from http://damndelicious.net

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