Pork potstickers are filled with ground pork, fresh ginger and garlic. This better-than-takeout appetizer includes a simple soy dipping sauce to boost the flavor of every bite.
Pork potstickers make a fantastic party appetizer for game day, dinner parties or any special occasion. Bite-sized and perfect for dipping, each potsticker blends savory pork with Asian-inspired seasonings that guests will enjoy.
A seasoned pork filling is wrapped in wonton wrappers and cooked on the stovetop. One side remains tender while the other becomes crisp and golden, giving a satisfying contrast of textures in every bite.
How to make pork potstickers
Simple steps to delicious potstickers:
- Make the pork filling. In a large bowl combine the ground pork with shredded cabbage, sliced green onions, grated ginger, garlic powder, salt, pepper, soy sauce, rice wine vinegar and sesame oil. Mix thoroughly — there’s no need to pre-cook the pork before filling the wrappers.
- Fill the wontons. Lay a wonton wrapper flat on parchment. Moisten the edges with warm water using your finger. Place about a tablespoon of filling in the center. Fold and seal by bringing opposite corners together, then pinch the sides from the top down until the wrapper is fully sealed.
- Cook on the stovetop. Heat a nonstick skillet over medium-high and lightly coat the bottom with cooking spray. Arrange the potstickers flat-side down without crowding. When the pan is hot, pour in ½ cup of water and cover with a lid to steam for 8 minutes. Remove the lid and continue cooking until the water has evaporated and the bottoms are golden brown. Do not move the potstickers while they cook to avoid tearing the wrappers.
- Make the dipping sauce. Mix soy sauce, rice wine vinegar, sesame oil and chopped green onion in a small bowl. Serve alongside the hot potstickers.
Resist the urge to lift or shift the potstickers while steaming; letting them sit undisturbed ensures a crisp, golden bottom without ripping the wrapper.
How to store, freeze and reheat
Pork potstickers are best served hot but can be prepared ahead of time and refrigerated or frozen until cooking.
- To store: Refrigerate cooked leftovers covered for up to 5 days. Reheat gently in a skillet or microwave.
- To freeze: Arrange assembled, uncooked potstickers on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag and keep frozen up to 3 months.
- To cook from frozen: Cook directly from frozen. Increase the steaming time to about 10 minutes before removing the lid and crisping the bottoms.
6 game day appetizers
Pair potstickers with other easy crowd-pleasing apps for game day.
- Garlic butter Tuscan shrimp dip
- Fresh tomato bruschetta
- Crab meat au gratin
- Hot baked onion dip
- Pink shrimp dip
- New Orleans BBQ shrimp
Pork Potstickers Recipe
Amy Duska
Pin Recipe
20
10
30
Appetizer
Asian
32
46 kcal
Ingredients
- 1 lbs. ground pork
- ½ cup thinly shredded cabbage
- 1 cup sliced green onions
- 1 tablespoon grated ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
Dipping Sauce
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 green onion chopped
Instructions
-
Make the pork filling: In a large bowl combine the ground pork, cabbage, green onions, ginger, garlic powder, salt, pepper, soy sauce, rice wine vinegar and sesame oil. Mix until evenly combined.
-
Fill the wontons: Lay a wonton wrapper flat on a parchment-lined surface. Moisten the edges with warm water, add about a tablespoon of filling to the center, fold and pinch the wrapper closed, sealing the edges firmly.
-
Cook on the stovetop: Spray a nonstick skillet with cooking spray and arrange potstickers flat-side down. Over medium-high heat, pour ½ cup water into the pan and cover. Steam for 8 minutes, then remove the lid and continue cooking until the water evaporates and the bottoms are golden brown. Keep an eye on the heat and do not move the potstickers while they finish cooking.
-
Make the dipping sauce: Combine soy sauce, rice wine vinegar, sesame oil and chopped green onion in a small bowl. Serve with hot potstickers.
Notes
- To Store: Keep cooked leftovers covered in the fridge for up to 5 days. Reheat in a skillet for best texture or briefly in the microwave.
- To Freeze: Freeze assembled, uncooked potstickers on a parchment-lined sheet until solid, then transfer to a freezer bag and store up to 3 months.
- To Cook from Frozen: Cook frozen potstickers directly, extending the steaming time to about 10 minutes before uncovering and crisping the bottoms.
dumplings, potstickers