Authentic Pork Potstickers
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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)
An easy to make pork potsticker recipe. Crunchy and chewy all at the same time. Wow your guests with these delicious appetizers!
Ingredients
- 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
Instructions
- 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.
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