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

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.

Questions

Can I make Pork Potstickers gluten-free?

Not cleanly. 2 tbsp soy sauce, 48 round dumpling wrappers (gyoza wrappers), 3 tbsp soy sauce (for dipping sauce) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

Can I make Pork Potstickers ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pork Potstickers?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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