Authentic Pork Potstickers
There is not much better than freshly cooked potstickers. The yin and yang of crunchy and soft- packed full of flavor… yes, please. It may sound counter intuitive to sear the potstickers then add water, but it works! This pork potsticker recipe is a favorite in our household. They take a little time to make, but are so worth it.
Homemade Pork Potstickers (or Gyoza)
- 1 c shredded cabbage
- 1/4 c minced ginger
- 3 large cloves garlic
- 1/2 jalapeño seeded and finely chopped
- 1/2 c shredded carrots
- 1/4 c finely chopped onion
- 1/2 T salt
- 2 T soy sauce
- 1/2 lb ground pork chicken or turkey
- 2 T cornstarch
- 1/4 c cilantro chopped
- 1/4 c chopped scallions
- 1 pack of round wonton wrappers
- 1 T cornstarch mixed with 1/4 c water (for the slurry)
- 1/4 c canola oil
- Combine all ingredients except the wonton wrapper, 1 T of cornstarch & canola oil in a bowl. Mix well to thoroughly combine.
- When you are ready to make the potstickers, mix 1 T cornstarch with 1/4 c water to form a slurry.
- Take one wonton wrapper and brush the slurry around the edges.
- Place 1 T of filling in the center of the wonton wrapper.
- Fold the wrapper into a half-moon shape & fold the edges until the dumpling is sealed.
- Repeat with remaining filling. (Be sure to cover your dumplings to keep them from drying out before cooking them.)
- Heat 1/4 c canola oil over high heat in a large sauté pan.
- Sear the pork potstickers hard on the flat side until you have a crisp edge.
- Add 1/2 c water to the pan and cover immediately to let dumplings steam.
- Cook until the internal temperature reached 155F.
- Repeat with the remaining dumplings.
- Serve fresh with soy sauce to dip.