The most delicious pork potstickers ever! My easy, garlic and ginger pork potstickers are filled with the most amazing filling! It’s made with finely diced mushrooms, ginger, garlic, shredded cabbage, carrots and ground pork. I’m using store-bought potsticker wrappers, then steam the filled pork dumplings in a pan with just a touch of soy sauce! These easy, homemade dumplings are bound to become a family favorite! They’re great as an appetizer or a snack!
Preparing the Ginger Pork Potsticker Filling
The juicy, aromatic and delicious filling for these pork potstickers is so easy to prepare! It’s important to dice and mince all the filling ingredients very finely, so every bite is uniform. Finely dice the mushrooms and green scallions. Finely mince the garlic and ginger. You can also use a ginger paste in place of the minced ginger. Make sure to grate the carrots and cabbage finely as well.
Once you have the veggies ready, combine them together with the ground pork and egg. Season the filling with salt, pepper, soy sauce and sesame seed oil. The sesame seed is going to add so much authentic flavor!
Making the Pork Potstickers
Once you have the filling ready, it’s time to assemble the pork potstickers! I used store-bought potsticker wrappers; they usually come in a package of 50, which is perfect for this recipe. Work with just one wrapper at a time and keep the rest of the wrappers covered with a slightly damp towel to prevent them from drying.
- Add just 1 teaspoon of filling into the center of each potsticker. Do not overfill the pork dumplings, otherwise the wrapper will not stay closed.
- Moist the edges of the wrappers very lightly with water, using a pastry brush or your finger.
- Fold the wrapper over the filling, then create 6 small pleats, sealing the filling on the inside.
- Place the shaped potstickers onto a tray sprinkled with rice flour, to keep the potstickers from sticking.
How to Cook Potstickers
You can steam the ginger pork dumplings in small or large batches. You can even make these ahead of time, then keep stored in the refrigerator until you’re ready to enjoy them. To cook the potstickers, first preheat a large, flat skillet over medium heat with several tablespoons canola oil. Once the pan is hot, add the dumplings – arrange them seam side up in a tight circle so they are touching until pan is filled (it can take 2 to 3 batches to fry all dumplings). Fry on medium heat uncovered for 1 minute.
- Next, prepare the sauce: Mix together the water and soy sauce (2 tbsp soy sauce and 1/4 cup water PER pan) and add to pan – tilt the pan to distribute water evenly. Cover and turn the heat down to low. Steam the dumplings for 4 minutes, then remove cover and let them fry until bottoms are golden brown, about 2 more minutes. Remove the pot stickers from the pan carefully and repeat with remaining dumplings.
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Homemade Ginger Pork Potstickers
- 12 ounce package round potsticker or gyoza wrappers, about 50 wrappers
- 1/2 pound ground pork
- 2 cups finely shredded cabbage
- 1 1/2 tablespoons finely minced ginger
- 3 to 4 baby portabella mushrooms, finely diced
- 1 carrot, grated
- 5 small garlic cloves, finely minced
- 2 to 3 green scallions, diced
- 1 large egg
- 1 tablespoon tamari or soy sauce
- 2 teaspoons sesame seed oil
- 1/2 teaspoon EACH: salt, black pepper
For Frying (per batch):
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1/4 cup water
- rice flour, for storing potstickers
Making the Filling:
- First, prepare the filling. In large bowl, combine the ground pork meat with the prepared cabbage, ginger, carrot, green onion and garlic and mix well using a spoon. In separate, small bowl whisk together the egg, soy sauce and sesame oil. Add this sauce to the filling mixture and season with salt and pepper. Mix well.
Assembling the Potstickers:
- Remove the wrappers from their packaging, then keep them covered with slightly damp towel, to keep them from drying out. Make one dumpling at a time - place approximately 1 teaspoon of pork filling into the middle of each wrapper. Moisten the edges very lightly with water using a pastry brush or your finger. Fold the wrapper in half and make 6 small pleats along the edge to seal the wrapper. Place the dumplings seam-side up on large baking sheet sprinkled with rice flour and keep the potstickers covered with damp towel. Press them down just slightly to flatten out bottom.
Cooking the Potstickers:
- To cook the potstickers: Preheat a large, flat skillet over medium heat with several tablespoons canola oil. Once the pan is hot, add the dumplings – arrange them seam side up in a tight circle so they are touching until pan is filled (it can take 2 to 3 batches to fry all dumplings). Fry on medium heat uncovered for 1 minute.
- Mix together the water and soy sauce (2 tbsp soy sauce and 1/4 cup water PER pan) and add to pan – tilt the pan to distribute water evenly. Cover and turn the heat down to low. Steam the dumplings for 4 minutes, then remove cover and let them fry until bottoms are golden brown, about 2 more minutes. Remove the pot stickers from the pan carefully and repeat with remaining dumplings.
- Serve the pork dumplings with soy sauce mixed with a dash of sesame oil and eel sauce or sweet chili sauce.