Pork Potstickers

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Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

We have a lot of travel coming up in September. We are going to San Francisco twice in a month! Once with Butters to make the trip to Yosemite, and another trip to follow the Dodgers vs. Giants for their last in-season games.

So with everything going on, my freezer is packed with all of my favorite potstickers – the veggie filled ones, the chicken filled ones, the shrimp filled ones, and now these pork filled ones!

I know. I love a good potsticker.

And these pork filled ones are bomb – from the abundance of green onions and cilantro to the garlic and ginger, the filling is so flavorful and so tender. To top it off, I drizzle some soy sauce, sesame seeds and green onions. The filling is just so stinkin’ perfect, a dipping sauce is not even needed!

Pork Potstickers

Yield: 32 potstickers

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Better-than-takeout potstickers you can make right at home! With a tender, flavorful pork filling with garlic, ginger and green onions!

Print Recipe

Ingredients:

• 1 pound ground pork
• 1 1/4 cups green onions, thinly sliced
• 1/3 cup finely chopped fresh cilantro leaves
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons chili garlic sauce, or more, to taste
• 2 teaspoons sesame oil
• 32 (3-inch) round wonton wrappers
• 2 tablespoons canola oil
• 1/2 teaspoon sesame seeds

Directions:

1. In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.*
2. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
3. Heat canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
4. Serve immediately.

Notes:

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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