Main Dishesculinaryhill5.0
Potsticker Recipe
This simple Potstickers Recipe is easy to master once you gather all the ingredients, and leaves lots of room for improvisation.
👥 48 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 1h 30m🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●frying pan
- ●pan
- ●pot
📝 Preparation Steps
1
To make the ginger sauce:
2
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.
hot water3 tablespoonswater for brushing the wonton wrapperssoy sauce2 tablespoonsrice vinegar4 tablespoonssesame oil1 tablespoonSriracha1 teaspoonred chili flakes to taste (see note 2)
3
To make the potstickers:
4
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.
ground pork (see note 3)1 poundsoy sauce2 tablespoonscornstarch4 teaspoonssesame oil1 tablespoonmirin (see note 5)2 teaspoons
5
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.
6
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.
wonton wrappers48water for brushing the wonton wrappershot water3 tablespoons
7
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.
8
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.
9
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.
Nutrition Facts
calories
584 kcal
fat Content
29 g
serving Size
4 potstickers
fiber Content
3 g
sugar Content
6 g
sodium Content
2796 mg
protein Content
18 g
trans Fat Content
1 g
cholesterol Content
28 mg
carbohydrate Content
63 g
saturated Fat Content
5 g
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