Pork Potstickers

Name: Pork Potstickers
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 lb ground pork; 2 cups napa cabbage, finely chopped; 1 tsp fresh ginger, grated; 3 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

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.

65 minMediumServes 6400 cal/serving

ChineseAppetizerStovetopStandardLow CarbLow-SodiumCorn-Free

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Ingredients

1 lb ground pork
2 cups napa cabbage, finely chopped
1 tsp fresh ginger, grated
3 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

1

Salt 2 cups finely chopped napa cabbage and let sit 5 minutes. Squeeze dry in a clean towel.
2

Combine 1 lb ground pork, squeezed napa cabbage, 1 tsp grated fresh ginger, 3 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.
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.
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.
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.
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.
7

Uncover and cook 1 minute to re-crisp. Serve with dipping sauce.

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Questions

What internal temperature should Pork Potstickers reach?

For Pork Potstickers, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Why salt and drain the vegetables in Pork Potstickers?

Step 1 reads: "Salt 2 cups finely chopped napa cabbage and let sit 5 minutes." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

What can I use instead of Shaoxing wine in Pork Potstickers?

The entry for Pork Potstickers calls for 2 tbsp Shaoxing rice wine (or dry sherry). In its place: Dry sherry is the standard stand-in, measure for measure. For no alcohol, use chicken stock with a splash of rice vinegar.

Can I use ground chicken or turkey instead of ground pork in Pork Potstickers?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pork Potstickers uses 1 lb ground pork.

Can I make Pork Potstickers ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pork Potstickers within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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