Print

Potstickers Recipe

Potstickers Recipe
Print Recipe

★★★★★

5 from 15 reviews

Delicious homemade pork potstickers with a savory filling of ground pork, bok choy, water chestnuts, and aromatic seasonings, pan-fried to crispy perfection and steamed for juicy tenderness. Served with a flavorful gochujang-infused dipping sauce, these potstickers make a perfect appetizer or snack.

Ingredients

Scale

Filling

  • 12 ounces ground pork
  • 1 baby bok choy, diced (about 1 1/4 cups, diced)
  • 6 water chestnuts, diced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 2 teaspoons salt
  • ½ teaspoon cracked black pepper
  • 1 egg, lightly beaten

Wrapper

  • 40 round wonton wrappers
  • 4 tablespoons vegetable oil, divided

Dipping Sauce (Choganjang)

  • ⅓ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 ½ teaspoons gochujang (Korean chili powder)
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare Filling: Place all filling ingredients into a bowl and mix together until well combined. Set aside for flavors to meld.
  2. Assemble Potstickers: Brush perimeter of a wonton wrapper with the beaten egg and fill the center with 1 heaping tablespoon of pork filling.
  3. Shape Potstickers: Open your dominant hand, palm side up, and hold fingers together to create a base. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, sealing only the corner of one side.
  4. Create Pleats: Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing them with the hand holding the potsticker to form a traditional crescent shape.
  5. Repeat Assembly: Set assembled potstickers aside and repeat until all filling and wrappers have been used.
  6. Cook Potstickers: Heat a large, heavy-bottom skillet over medium heat and add 2 tablespoons of vegetable oil. Add 5 to 6 potstickers to the skillet with the crimped side up, and pan-fry for 3 to 4 minutes until the bottoms are golden brown.
  7. Steam Potstickers: Add about 3 tablespoons of water into the pan and immediately cover. Let the potstickers steam for 2 to 4 minutes or until the wonton wrappers soften and the filling is fully cooked through.
  8. Finish Cooking: Remove from heat and transfer the potstickers to a plate. Repeat the frying and steaming process with the remaining potstickers, adding more oil as needed.
  9. Prepare Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochujang, minced garlic, green onion, and toasted sesame seeds.
  10. Serve: Serve potstickers immediately while hot with the prepared dipping sauce.

Notes

  • Ensure the wonton wrappers are sealed tightly to prevent filling from leaking during cooking.
  • Adjust the amount of gochujang in the dipping sauce according to your spice preference.
  • Can substitute ground pork with ground chicken or turkey for a leaner option.
  • Serve potstickers immediately for the best crispy and tender texture.
  • Vegetarian option: Replace pork with finely chopped mushrooms and tofu.

Nutrition

Keywords: potstickers, pork dumplings, Asian appetizer, home-cooked dumplings, Korean chili sauce, gochujang, wonton wrappers

Find it online: https://kitchenbyclara.com/potstickers-recipe/