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Delicious Easy Pork Potstickers - Pan Fried Dumplings with crispy bottoms

Easy Pork Potstickers

Deliciously crispy and juicy pork potstickers that can be made at home with simple ingredients and easy steps.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Potsticker Filling
  • 1 pound ground pork Not extra lean, for juicy dumplings
  • 2 cups finely chopped cabbage Napa cabbage or regular green cabbage
  • 4 count green onions Finely chopped
  • 2 cloves garlic Fresh garlic, minced
  • 1 teaspoon fresh ginger Minced, or use what you have
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 pinch sugar
  • 1 teaspoon black or white pepper
  • 1 tablespoon cornstarch Optional, for binding
Dumpling Wrappers
  • 20 count round dumpling wrappers Store-bought, but can be square as well
For Cooking
  • 2 tablespoons oil For frying
  • 1/4 cup water For steaming

Method
 

Preparation
  1. Prepare the filling by combining ground pork, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, pepper, and cornstarch in a bowl.
  2. If your cabbage is watery, sprinkle with salt, let it sit for 10 minutes, then squeeze it dry.
Wrapping
  1. Set up a dumpling station with a small bowl of water, wrappers, and filling.
  2. Lay one wrapper in your hand and add filling in the center (about 1-2 teaspoons).
  3. Wet the edge of the wrapper with water, fold in half to create a half moon, and seal well.
  4. For a classic look, make a couple of small pleats on one side of the wrapper.
Cooking
  1. Heat a nonstick skillet over medium heat and add oil.
  2. Place dumplings flat side down in the pan and fry for 2-3 minutes until golden.
  3. Carefully add water to the pan, cover with a lid, and steam for 5-7 minutes.
  4. Remove the lid and let any remaining water evaporate to crisp up the bottoms.
  5. To check for doneness, cut open one dumpling to ensure pork is no longer pink.

Notes

Store cooked dumplings in the fridge for up to 3 days. To freeze uncooked dumplings, line them on a tray and freeze until solid, then transfer to a freezer bag. Cook from frozen without thawing, adding extra steaming time if necessary.