Easy Pork Potstickers
One-Potmeals.com Asian Pork Potstickers, dumplings ChineseCookware We Use:
Cast Iron Skillet
Ingredients
450g Dumpling wrappers, circular
Filling
1 lbs Ground pork
1 cup Shiitake Mushrooms, finely diced
1 cup Carrots, finely diced
1/2 cup Green onions, finely diced
1 tbsp Corn starch
2 tbsp Oyster sauce
1 tsp Salt
1/2 tsp Black pepper
1 Egg
1 tsp Sesame oil
1 tsp Cornstarch
1/4 cup Water
2 tbsp Vegetable Oil
Garnish
Chili Oil
Soy Sauce
Green Onions (diced)
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 279 | |
| % Daily Value* | ||
| Fat 4.7g | 7% | |
| Carbohydrates 48.7g | 16% | |
| Fiber 2.3g | 9% | |
| Sugar 1.6g | ||
| Protein 9.7g | 19% | |
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| Estimated values based on one serving size. | ||
Instructions
Combine the ground pork, shitake mushrooms, carrots, and green onions
Season the filling with sesame oil, black pepper, salt, and oyster sauce
Add the cornstarch and egg
Mix together until all the ingredients are well incorporated into the filling
Holding the dumpling wrapper in the palm of your hand, place 1 teaspoon of filling in the middle
Dip your finger in water and run it around the edges to moisten the wrap
Using your thumb and index finger fold the wrap in half pinching the top and bottom edge together
Starting on one side, use your fingers to fold little pleats along the top edge
Pinch the top and bottom together as you move along the dumpling
Repeat folding until all the wrappers are filled (450g of wrappers makes ~40 dumplings)
Heat a skillet or cast iron pan on medium and add the oil
Place the dumplings in the pan standing up
Without moving them, sear the dumplings until the bottoms brown (about 1 minute)
Mix 1 tsp of corn starch into 1/4 cup of water
Pour the mixture into the pan
Place a lid over the pan and let the dumplings simmer for 8 minutes or until the water has evaporated
Using a spatula, gently scrape the bottom of the pan to lift the dumplings
Garnish or serve with hot chili oil, soy sauce, and green onions
Crispy Pork Potstickers
These crispy pan-fried Pork Potstickers are golden and crispy on the bottom while staying tender and juicy on top. Soft round dough wrappers are stuffed with juicy pork, shiitake mushrooms, and green onions to create these beautiful and delicate bite-sized morsels. This is an easy make-ahead recipe that makes a large batch of delicious pork and vegetable-filled dumplings to satisfy your potsticker craving time and time again.
What is a Potsticker?
Potstickers are Chinese dumplings that are steamed and then pan-fried. Handmade using round dough wrappers, the dumplings are stuffed with a filling usually containing pork and vegetables. The dumplings are "steam-fried" in a wok or pan to preserve their juiciness and create the potsticker's classic crispy golden bottom. Cooking crispy potstickers involves steaming the dumplings until they are soft and then letting the water evaporate until the bottoms crisp and stick to the pan hence the term "potsticker" or in our case maybe it should be called a "pansticker".
Are Dumplings and Potstickers the same thing?
Dumplings and potstickers are both handmade bite-sized dough wrappers stuffed with meat or vegetable filling inside. Dumplings are a broader term for any meat or vegetable-filled dough and can be served in a variety of ways depending on how they are cooked. Uncooked potstickers are in fact dumplings, however, they achieve the distinction of being called a "potsticker" based on their steam-fried method of cooking. Potstickers are widely recognized due to their unique contrasting characteristics of being golden and crispy on the bottom while staying soft and tender on top.
Can you freeze dumplings?
Homemade dumplings are healthier and taste so much better than anything you can order in a restaurant or buy in stores. When making dumplings, it only makes sense to whip up a large batch so you can enjoy thems in any form anytime you have a dumpling craving. When filling the dumplings, line them up on a parchment-lined baking sheet and cover them with a damp cloth or paper towel to keep them from drying out. You can freeze any uncooked dumplings for later use by placing the baking sheet in the freezer for a few hours or until the dumplings have hardened. Once hardened, transfer the dumplings into a freezer bag for storage. Avoid transferring the dumplings into the storage bag before they're fully hardened or else they will clump together making it difficult to pull them apart later. Dumplings will store for up to 3 months in the freezer and can be enjoyed steamed, boiled, air-fried or as pan-fried potstickers.
Notes
- It's a good idea to fold a few "test" dumplings to check the flavor and seasoning proportions before filling all the wrappers. Simply boil them for 5-7 minutes until cooked and do a taste test with a plain dumpling. Adjust the seasoning in the filling to suit your preferences. Keep in mind you may be adding a sauce on the cooked dumpling before adding more salt or pepper.
- When filling the dumplings line them up on a parchment-lined baking sheet and cover them with a damp paper towel to keep them from drying out
- Freeze any uncooked dumplings for later use: place the baking sheet of dumplings in the freezer for a few hours and once hardened transfer them into a freezer bag for storage.
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