Pork Potstickers
Chinese-style pan-fried dumplings filled with juicy pork, ginger, and cabbage, steam-fried until the bottoms develop a golden, crackling crust. Served with a simple soy-ginger dipping sauce.
Ingredients
- 1 lb ground pork
- 2 cups napa cabbage, finely chopped
- 1 tsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 green onions, thinly sliced
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tbsp Shaoxing rice wine (or dry sherry)
- 1/2 tsp ground white pepper
- 48 round dumpling wrappers (gyoza wrappers)
- 2 tbsp neutral oil (vegetable or canola)
- 1/3 cup water (for steaming)
- 3 tbsp soy sauce (for dipping sauce)
- 2 tbsp rice vinegar
- 1/2 tsp fresh ginger (for dipping sauce), grated
Instructions
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1
Salt 2 cups finely chopped napa cabbage and let sit 5 minutes. Squeeze dry in a clean towel.
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2
Combine 1 lb ground pork, squeezed napa cabbage, 1 tsp grated fresh ginger, 3 cloves minced garlic cloves, 3 thinly sliced green onions, 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tbsp Shaoxing rice wine (or dry sherry), and 1/2 tsp ground white pepper. Stir until sticky.
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3
Add 1 teaspoon filling to the center of a round dumpling wrappers (gyoza wrappers). Moisten the edge, fold in half, and pleat into a crescent shape. Stand on its flat base. Repeat with remaining wrappers.
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4
Mix 3 tbsp soy sauce (for dipping sauce), 2 tbsp rice vinegar, and 1/2 tsp grated fresh ginger (for dipping sauce) for the dipping sauce.
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5
Heat 2 tbsp neutral oil (vegetable or canola) in a skillet over medium-high heat. Place potstickers flat-side down; cook undisturbed until bottoms are deep golden, 2-3 minutes.
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6
Add 1/3 cup water (for steaming), cover immediately, and steam until water evaporates, 3-4 minutes. The filling must reach an internal temperature of 160°F and show no pink.
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7
Uncover and cook 1 minute to re-crisp. Serve with dipping sauce.