Who doesn't like homemade potstickers? These delightful Chinese dumplings are a favorite in many households for their crispy bottom and juicy filling. My Perfect Homemade Pork Potstickers Recipe for will guide you step-by-step to create a delicious, inexpensive meal that's both satisfying to eat and fun to make.
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WHY I THINK YOU'LL LOVE THIS RECIPE
- You'll love this recipe because it transforms simple ingredients found at the regular grocery store, like ground pork and green onions into an extraordinary dish.
- The combination of the tender pork mixture and the slightly chewy texture of the wonton wrappers is irresistible.
- Plus, cooking them in a large nonstick skillet ensures that each dumpling is cooked to perfection with a delightful crispy bottom. And the cleanup is easy!
INGREDIENTS
For the filling:
- country pork sausage not Italian sausage
- scallions
- garlic paste
- red chili paste
- brown sugar
- soy sauce
- Chinese hot mustard
- salt
For the potstickers:
- egg
- round wonton wrapper
- vegetable oil
- chicken stock
For the dipping sauce:
- soy sauce
- sesame oil
- hot chili oil
Garnishes:
- scallions
- hot pepper oil
- Chinese hot mustard
For the full recipe with quantities, see the recipe card at the end of the post.
PORK POTSTICKER INGREDIENT NOTES
- The key to perfect potstickers lies in quality ingredients. The country pork sausage offers a robust flavor foundation.
- Scallions, also known as green onions, add a subtle, fresh kick.
- For the wrappers, using round wonton or gyoza wrappers available at most grocery stores makes the process easier. These homemade dumpling wrappers, made primarily from wheat flour, are perfect for holding the juicy filling.
SUBSTITUTIONS
If you're unable to find country pork sausage, any ground pork will do. For a vegetarian twist, a vegetable filling made from napa cabbage, carrots, and mushrooms can replace the pork mixture. In place of wonton wrappers, homemade wrappers made from wheat flour and warm water can be used, offering a more personal touch to your homemade potstickers.
POTSTICKER VARIATIONS
To vary this type of dumpling, consider adding finely chopped napa cabbage or minced shrimp to the pork filling. For those who enjoy a bit of heat, extra red chili paste or hot pepper oil can be added. If you're looking to make a larger batch, simply double the ingredients and use a baking sheet lined with parchment paper to hold the assembled potstickers before cooking.
STEP-BY-STEP INSTRUCTIONS
STEP 1: Brush edge with egg wash.
STEP 2: Place a heaping teaspoon of filling in the center of the wonton wrapper.
STEP 3: Fold the wrapper over the filling and press the edges tightly closed.
STEP 4: Form the pleats to complete the wonton assembly. (See video at end of post)
STEP 5: Continue assembling the pot-stickers until you run out of filling or wrappers.
STEP 6: Place the finished pot-stickers on a plate.
STEP 7: Heat a small amount of vegetable oil in a large non-stick frying pan. Make sure the oil is heated to the point that the wonton sizzles when placed in the pan.
STEP 8: Cook the pot-stickers in the oil until lightly golden brown then turn them over. Stay right by the pan because this happens very fast.
STEP 9: When both sides are browned, remove the pot-stickers from the pan. Keep cooking in small batches until all are done.
STEP 10: Return the pot-stickers to the pan in a single layer. You are going to steam the pot-stickers now. Pour in enough chicken stock to come about ¼ of the way up the sides of the pot-stickers. Cook covered, on medium heat until steamed through and the pork is thoroughly cooked. Add more chicken stock as needed.
When the pot-stickers are cooked through, remove from the pan and serve with sliced scallion, hot pepper oil, and the sauce.
Here's a short video I made of the assembly process for the pot-stickers. If you sew, you can do this. It is just like pleating a skirt.
TOP TIPS
- Work Surface: Keep your work surface and hands lightly floured when handling homemade dumpling wrappers to prevent sticking.
- Crispy Bottom: To achieve the perfect crispy bottom, cook the potstickers in a large skillet over medium-high heat until golden brown.
- Steaming: Add water or chicken stock to the skillet and cover with a lid to steam the potstickers, ensuring the pork filling is thoroughly cooked.
- Storing: If you have leftovers, store them in an airtight container. They can be easily reheated in a non-stick skillet for a quick meal next time.
- Assembly: Place a tablespoon of the pork mixture in the center of each wrapper, fold carefully, and ensure the edges are sealed to keep the filling inside. Always keep unused wonton wrapped in plastic wrap to avoid them drying out.
- Cooking in Batches: If your skillet can't accommodate all the potstickers at once, cook them in batches to avoid overcrowding, which can affect cooking.
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Equipment
- Large skillet with lid
- Large bowl
Ingredients
For the filling:
- ¾ lb country pork sausage not Italian sausage
- ¼ cup sliced scallions
- 1 teaspoon garlic paste
- 1 teaspoon red chili paste
- 1 TBS brown sugar
- 2 TBS soy sauce
- ½ teaspoon Chinese hot mustard
- ½ teaspoon salt
For the potstickers:
- 1 slightly beaten egg with 1 TBS water added
- 24 Round wonton wrappers
- 3 tbs Vegetable oil for frying
- 2 cups chicken stock for steaming
For the dipping sauce:
- ½ cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon hot chili oil
Garnishes:
- Sliced scallions
- Hot pepper oil
- Chinese hot mustard
Instructions
For the dipping sauce:
- Combine all three ingredients for the sauce and set aside in a small bowl. You can get creative with the sauce if you like by adding ginger, fish sauce, etc.
For the filling:
- Mix all the ingredients for the filling in a large bowl. Set aside. Open the package of wonton wrappers and remove four or five. Place the others back in the bag to prevent them drying out. Using a pastry brush, apply the egg/water mixture to the outer edge of the wonton wrapper.
- Place a tablespoon of filling onto the center of the wonton wrapper, Fold the wonton wrapper over the filling and securely crimp the edges. (See video)
- Keep the wontons covered in plastic wrap until all are filled and crimped.
- Heat the vegetable oil in a large skillet over medium heat. Add the potstickers to the pan, one at a time, with one side down. Do not overcrowd the pan. Do two batches if needed. They need their space to cook the filling properly. Cook until the wrapper is nicely seared then flip them over and cook the opposite side.
- When both sides are seared, grab a lid for the skillet. With the heat still on medium, pour 1 cup of chicken stock in to the pan and quickly place the lid on top. Steam the potstickers until the filling is cooked to a temperature of 165 degrees. You will be able to fell that the filling has firmed up. Remove the potstickers from the pan and keep warm in a low oven if you have to cook in batches. If the chicken broth evaporates, add more. Do not let the potstickers burn!
- Serve on a platter garnished with scallions with side dishes of dipping sauce, hot chili oil, and Chinese mustard.
Notes
Nutrition
This Perfect Homemade Pork Potstickers Recipe is not just fo a type of dumpling; its a delicious experience waiting to happen in your kitchen. With a little patience and practice, you'll master this recipe and might even find yourself experimenting with different fillings and variations. Happy cooking!
