Asian Potstickers Recipe
These Asian Potstickers are packed with a savory mix of ground pork, veggies, and hoisin sauce, all wrapped up in a delicate wonton. A quick and tasty treat for any occasion!
Servings: 54
Calories: 31kcal
Ingredients
Potsticker Filling
- 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
Potstickers
- 1 12 ounce package round wonton wrappers**
- 2 tablespoons vegetable oil
Dipping Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- Dash of red pepper flakes
- Sliced scallions for garnish
Instructions
- 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.
Notes
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 the Nasoya brand—the 12-ounce package contains 60 wrappers, and I used all but 6 to make these potstickers!
To store leftover pork dumplings, place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Freeze uncooked potstickers by arranging them on a baking sheet until frozen, then transfer them to a freezer bag—they’ll keep for up to 3 months.
Make a double batch and flash freeze the leftovers! To reheat, cook frozen potstickers directly in a skillet with a bit of oil and water until heated through and crispy.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 53mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg
