Pork potstickers are filled with ground pork, fresh ginger, and garlic. This better-than-takeout appetizer includes a simple soy dipping sauce for extra flavor in every bite.
Pork potstickers make a great party appetizer for game day or any gathering. Bite-sized and ready to dip, each dumpling combines savory pork with Asian-inspired aromatics for a crowd-pleasing snack.
The filling is a flavorful mixture of ground pork and seasonings folded into wonton wrappers and cooked on the stovetop. One side stays tender while the other crisps up, delivering a pleasing contrast of textures.
How to make pork potstickers
Quick overview of the process:
- Make the pork filling. In a large bowl, combine ground pork with the shredded cabbage, sliced green onions, grated ginger, garlic powder, salt, pepper, light soy sauce, rice wine vinegar, sesame oil, and egg. The mixture is used raw when filling the wrappers.
- Fill the wontons. Place a wonton wrapper on a clean surface. Moisten the edges with warm water, add about a tablespoon of filling to the center, then fold and pinch the edges to seal. Work from the top down so the wrapper is secure.
- Cook on the stovetop. Heat a nonstick skillet over medium-high and lightly spray or oil the bottom. Arrange potstickers flat-side down and pour in 1/2 cup water. Cover and steam for about 8 minutes. Remove the lid and continue cooking until the water evaporates and the bottoms are golden brown. Do not move the potstickers while steaming or browning, or they may tear or stick.
- Make the dipping sauce. Whisk together soy sauce, rice wine vinegar, sesame oil, and chopped green onion. Serve alongside the hot potstickers.
Avoid lifting or shifting the potstickers during cooking; the bottoms need time to set before you try to turn or remove them.
How to store, freeze and reheat
Potstickers are best served hot but can be prepared ahead and stored in the refrigerator or freezer until you’re ready to cook.
- To store: Keep cooked leftovers covered in the fridge for up to 5 days. Reheat gently in the microwave or crisp them on the stovetop.
- To freeze: Arrange assembled potstickers in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.
- To cook from frozen: Fry and steam frozen potstickers straight from the freezer. When steaming, allow about 10 minutes under the covered pan before uncovering to finish browning.
6 game day appetizers
Make game day easier with these simple appetizers that feed a crowd:
- Garlic butter Tuscan shrimp dip
- Fresh tomato bruschetta
- Crab meat au gratin
- Hot baked onion dip
- Pink shrimp dip
- New Orleans BBQ shrimp
Pork Potstickers Recipe
Amy Duska
20 mins
10 mins
30 mins
Appetizer
Asian
32
46 kcal
Ingredients
- 1 lbs. ground pork
- ½ cup thinly shredded cabbage
- 1 cup sliced green onions
- 1 tablespoon grated ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package wonton wrappers
Dipping Sauce
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 green onion chopped
Instructions
-
Make the pork filling: In a large bowl, mix the ground pork, cabbage, green onions, ginger, garlic powder, salt, pepper, soy sauce, rice wine vinegar, and sesame oil until evenly combined.
-
Fill the wontons: Lay a wonton wrapper flat, moisten the edges with warm water, and add about 1 tablespoon of filling to the center. Fold and pinch to seal, pressing from the top down to ensure a tight seal.
-
Cook on the stovetop: Spray a nonstick skillet and place potstickers flat-side down. Heat to medium-high, add ½ cup water, and cover. Steam for 8 minutes. Remove the lid and cook until the water evaporates and the bottoms are golden brown. Watch the heat to avoid burning and do not move the potstickers while they set.
-
Make the dipping sauce: Combine soy sauce, rice wine vinegar, sesame oil, and chopped green onion in a small bowl. Serve with the hot potstickers.
Notes
- To store: Refrigerate leftovers covered for up to 5 days. Reheat in the microwave or crisp them on the stove.
- To freeze: Freeze assembled potstickers on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 3 months.
- To cook from frozen: Cook frozen potstickers the same way; when steaming, allow about 10 minutes under the lid before uncovering to finish browning.
dumplings, potstickers