Potstickers are much easier to make then you might first imagine, and they are really work the time spent assembling them. I love meals like this that really require little work or time except assembling.
Perfect for getting your family in the kitchen to help, and it goes really quick with a few extra hands helping.
Don’t worry about how perfect or imperfect yours look, it doesn’t take long to get the hang of it.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
And be warned, it doesn’t seem to matter how many of these you make, it will never be enough! : )
PORK POTSTICKERS
FOR FILLING:
3/4 lb ground pork
1/4 cup finely chopped green onions
2 cups finely chopped cabbage
1 T soy sauce
1 tsp ground ginger
1 garlic clove, minced
2 T cornstarch
1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
1 T oil
1/3 cup water or chicken stock
Mix all the filling ingredients together in a medium bowl.
Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) TIP: While you’re filling, make sure you cover the remaining wrappers with a damp towel so they don’t dry out before you get to them.
Dip your finger in water and dampen the outer edge.
You want to leave half unfolded, with the pleats only on one side.
Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle, as shown:
The front should look like this:
And the back should be smooth like this:
Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.
Uncover, and let all the liquid cook off, then serve.
HONEY GINGER DIPPING SAUCE
3/4 cup orange juice
2 T honey
2 T soy sauce
1/4 tsp ground ginger
2 T thinly sliced green onions
Whisk everything except green onions together in a bowl until well combined. Add green onions.
Chill until ready to serve.
Ingredients
FOR FILLING:
- 3/4 lb ground pork
- 1/4 cup finely chopped green onions
- 2 cups finely chopped cabbage
- 1 T soy sauce
- 1 tsp ground ginger
- 1 garlic clove, minced
- 2 T cornstarch
- 1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
- 1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
- 1 T oil
- 1/3 cup water or chicken stock
HONEY GINGER DIPPING SAUCE
- 3/4 cup orange juice
- 2 T honey
- 2 T soy sauce
- 1/4 tsp ground ginger
- 2 T thinly sliced green onions
Instructions
- Mix all the filling ingredients together in a medium bowl.
- Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) !
- TIP: While you're filling, make sure you cover the remaining wrappers with a damp towel so they don't dry out before you get to them.
- Dip your finger in water and dampen the outer edge.
- You want to leave half unfolded, with the pleats only on one side.
- Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle.
- Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
- Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
- Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.
- Uncover, and let all the liquid cook off, then serve.
Make the dipping sauce:
- Whisk everything except green onions together in a bowl until well combined. Add green onions.
- Chill until ready to serve.
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