Description
These Pork Potstickers were inspired by an authentic Chinese recipe passed down to me from my grandmother. You'll want to make them a tradition in your home, too, after making these just one time!
Ingredients
Units
Scale
- 1 package dumpling skins
For the filling:
- 1 lb ground pork
- 1 egg
- 1 (8oz) can water chestnuts, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame seed oil
- 4 green onions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- For the Dipping Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon hot chili sauce (like sriracha)
- 2 1/2 teaspoons seasoned rice vinegar
- 1 teaspoon sesame oil
Instructions
- In a bowl, combine all of the ingredients for the dipping sauce, mixing well. Cover and set aside until ready to use.
- Mix all of the filling ingredients in a large bowl. It may be easier to use your hands to combine them well.
- Place a tablespoon of the filling in the middle of the dumpling skin.
- Dip your finger in water, run it along half of the circumference of the dumpling skin, and then fold the skin in half to seal it.
- Position the potsticker on a table or other hard, flat surface, so that the sealed end is in the air and the folded side is against the table. Gently press down so that the potsticker will stand up that way without support. The folded side should now be flattened, and the sealed end should be at the very top.*
- Add 2 tablespoons of oil to a frying pan. Heat for about a minute on medium.
- Add potstickers to the pan in a single layer, flattened side down, sealed side up. It may take a few batches to complete all of your potstickers.
- Fry the potstickers for about 3-5 minutes, or until the bottoms have turned a light golden brown.
- Standing back, carefully add 3/4 cup of water to the pan. Cover immediately.
- Steam the potstickers until all of the water has evaporated. Then, remove the pan from the heat.
- Remove the potstickers from the pan after letting them cool for a few minutes. You may have to help them off with a spatula, as they may stick (thus the name, potstickers). Serve warm.
Notes
* This step isn't necessary, you can fry whichever side you'd like. I personally prefer this look, but if you're having difficulty, fry whatever part is easiest for you.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Asian