These Easy Asian Potstickers are filled with a flavorful mixture of ground pork, vegetables, and hoisin sauce!
Did I tell you guys about my first Dim Sum experience a few weeks back?
I didn’t? Okay, well let me fill you in.
Here in Portland there’s a Chinese restaurant famous for their Dim Sum. The name of the place is Wong’s King and it’s located in a not-so-nice part of town (uh, where my house is).
A few years back, a friend of mine brought me to Wong’s King as her plus-one to a Chinese New Year event sponsored by her company. I can’t remember *exactly* what year this was, but I think it might have even been before I went to Thailand, which was where I got over a lot of my food phobias.
So here I was, sitting in a room full of strangers at a very authentic Chinese restaurant, eyeing the platters of food in front of me and wondering just-why-the-heck none of them could have been labeled. There wasn’t a single dish on the table I recognized other than one plate containing what looked suspiciously like chicken feet.
I might also add that I have a bizarre seafood sensitivity (I’m not sure if I’m allergic, or if it just grosses me out so much I get sick) and had no idea which, if any, of the dishes were free of shellfish.
I courageously (in my opinion) nibbled at the dishes which most closely resembled the Americanized Chinese food I was more familiar with, and choked down quite a bit of dry white rice.
When the husband suggested we go for Dim Sum at Wong’s King a few weeks back, I was obviously a bit hesitant. We dropped in on a Sunday around 3:00pm (we slept in late that day, okay?) to find a completely packed dining room. Nowadays I always figure that no matter how sketchy a restaurant looks, if it is packed full of locals it must be pretty darn good.
We grabbed a table and I spent a moment taking in my surroundings and admiring the uncanny resemblance between the nearest Dim Sum server and a flight attendant pushing a drink trolley. As someone who spends a lot of time thinking about, cooking, and eating food from all around the world, I was a bit embarrassed that I had no idea what Dim Sum was, or, how it was served.
I watched as the servers moved rhythmically around the room, pushing their trolleys, announcing which dishes they had to offer, and lifting lids off of bamboo baskets to expose a steaming dish of… something. Once again, I found myself at Wong’s King without any idea of what I was eating.
The husband (my hero!) rose to the occasion, selecting a sampling of dishes from each cart. Soon our small round table was covered with an assortment of steam buns, bean curd rolls, dumplings, noodle rolls, and, the most glorious of all, potstickers.
I tried everything on the table, then threw caution to the wind and ate my weight in potstickers. I knew I had to recreate this delicacy at home and share my method with all of you!
These pork-filled Asian potstickers are as impressive as they are easy to make. Pick up some pre-made wonton wrappers in the refrigerated produce section, or make your own if you’re feeling ambitious!
You don’t need any special equipment; just the basic items I’ve listed below. Make a double batch and flash freeze the leftovers! These little guys reheat beautifully and truly hit the spot when you’re craving Chinese takeout.
Here’s What You’ll Need:
Here’s Your Recipe!
The Wanderlust Kitchen
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 pound ground pork
- 1 cup shredded green cabbage
- 2 ounces crimini mushrooms, chopped
- 1/2 cup fine chopped red bell pepper
- 2 scallions, chopped
- 1 tablespoon hoisin sauce
- 1 inch fresh ginger root, grated or minced*
- 2 teaspoons sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 (12 ounce) package round wonton wrappers**
- 2 tablespoons vegetable oil
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- Dash of red pepper flakes
- Sliced scallions for garnish
- In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
- Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
- Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).
- Serve with dipping sauce.
For easy grating, pop your ginger root in the freezer for 5 minutes then use a microplane zester to grate the ginger directly into the mixing bowl.
*I used Nasoya brand - the 12-ounce package contains 60 wrappers and I used all but 6 to make these potstickers!