Browned and crispy Asian pork dumplings on a green plate with fresh green scallions sprinkled around and a soy sesame dipping sauce to the side with a set of crossed chop sticks

Potstickers

A delicious filling of ground pork, ginger, garlic and scallions in a dumpling wrapper seared until crisp then steamed for the perfect bite!

One of our all time favorite Asian appetizers has to be potstickers

These little flavorful bites are just a fantastic start to  a meal but can also be the star with some rice on the side

The only problem with them is that there never seems to be enough!

What are potstickers?

Legend has it a chef was making dumplings and added water to the pot and lost track of time and the dumplings stuck to the pot

Whether that is true or not, potstickers are basically Chinese dumplings that are seared to have a crunch to them and steamed for a subtle softness

Either way they are addictive and absolutely delicious!

We want the dipping sauce to meld so let’s start there

We will need 1/2 cup of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of sesame oil

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We will then need 1 tablespoon of sugar, 1 scallion chopped, 1 tablespoon of toasted sesame seeds and 1/2 teaspoon of crushed red pepper flakes

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Add all of the ingredients into a bowl and whisk

Refrigerate to allow the flavors to meld until your ready to use it (This step can be done ahead of  time)

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Now it’s time to work on the filling

We have 1 pound of ground pork in a bowl

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To start we will need 1/8 cup of teriyaki sauce, 2 tablespoons of soy sauce, 1/4 cup of honey, 1/2 half tablespoon of fish sauce and 1 teaspoon of sesame oil

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Add these to the meat

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Next we will need 1/4 cup of panko, 1/2 tablespoon of fresh grated ginger, 1 chopped scallion, and 1 grated garlic clove

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Add these to the meat

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Using your hands gently mix the ingredients together

Cover and refrigerate for at least 30 minutes ( this can also be done ahead of time)

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Now that the meat has had to to relax and become totally flavorful we are ready to roll (or fold)

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We are taking a easier path here and using pre-made dumpling wrappers

While you’re working on the dumplings cover the rest with a damp towel to keep them from drying out

We also have a 1/2 tablespoon measure and a little bowl of water

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For demonstration purposes, let’s do one dumpling at a time

We are not trying to overfill the spoon

You want enough filling but you also don’t want it pushing out of the dough because they are overfilled

Put a 1/2 tablespoon of the meat mixture and place it in the middle of the dough

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Dip a finger in the water and run it around the edge of the wrapper

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Take one side of the dough and fold it over the other side making a semi-circle

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At this point I’m enlisting the help of my lovely wife because my hands and dough… well they just don’t get along. And I was never going to get the beautiful pleats she did

So using your fingers make pleats or little folds

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A perfect little potsticker

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Repeat until they are all done and set them on a sheet pan (we made fifty)

My daughter thought these were soooo cute

I have to agree!

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In a large pan heat around a half inch worth of canola oil over medium heat

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We did these in two batches because you don’t want to over crowd them

Place as many as you can fit in the pan

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You want to have a nice brown on the bottom

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Here’s the thing

You can now sear them on one side, both sides or just stick with the bottom

I have seen them done each way

We like some texture and some soft so we brown the bottom and toss them to one side but just for a bit, the choice is completely yours

Once your done browning the first batch set them aside and repeat with the rest

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So now that we are done browning stand a batch of them back up in the pan

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Next add in 1/4 cup of water and get things steamy

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Once the steam starts cover immediately and cook for 5 minutes

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After the five minutes are up uncover a start to swirl the pan around to free up the dumplings

Allow them to cook until most of the water has evaporated as you swirl

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Repeat until they are all cooked

Serve them sprinkled with chopped scallions and the dipping sauce on the side!

Browned and crispy Asian pork dumplings on a green plate with fresh green scallions sprinkled around and a soy sesame dipping sauce to the side with a set of crossed chop sticks

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Enjoy!!!

Simply Sundays! ~ Potstickers

  • Servings: Made 50
  • Difficulty: Medium
  • Print

Ingredients

For the dipping sauce

1/2 cup of soy sauce

1 1/2 tablespoons of sugar

1 tablespoon of rice wine vinegar

1 teaspoon of sesame oil

1 chopped scallion

1/2 tablespoon of toasted sesame seeds

1/2 teaspoon of crushed red pepper flakes

For the potstickers

dumpling wrappers

1 pound of ground pork

1/8 cup of of teriyaki sauce

2 tablespoons of soy sauce

1/8 cup of honey

1/2 tablespoon of fish sauce

1 teaspoon of sesame oil

1/4 cup of panko (Japanese bread crumbs)

1/2 tablespoon of fresh grated ginger

1 chopped scallion

1 grated garlic clove

Directions

For the dipping sauce

In a bowl combine 1/2 cup of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of sesame oil.  Next add in 1 tablespoon of sugar, 1 scallion chopped, 1 tablespoon of toasted sesame seeds and 1/2 teaspoon of crushed red pepper flakes

Whisk to combine then refrigerate to allow the flavors to meld until your ready to use it

For the potstickers

Place 1 pound of ground pork in a bowl.  To this add 1/8 cup of teriyaki sauce, 2 tablespoons of soy sauce, 1/8 cup of honey, 1/2 half tablespoon of fish sauce and 1 teaspoon of sesame oil,  1/4 cup of panko, 1/2 tablespoon of fresh grated ginger, 1 chopped scallion, and 1 grated garlic clove

Using your hands gently mix the ingredients together.  Cover and refrigerate for at least 30 minutes (this can be done ahead of time).  Set up a station with the dumpling wrapper, the meat mixture, a 1/2 tablespoon measure and a small dish of water

Grab almost a 1/2 tablespoon of the meat mixture and place it in the middle of the dough.  Dip a finger in the water and run it around the edge of the wrapper.  Take one side of the dough and fold it over the other side making a semi-circle.  Using your fingers fold little pleats across the round edge to seal.  Repeat until they are all done and set aside

In a large pan heat around a half inch worth of canola oil over medium heat.  We did these in two batches because you don’t want to over crowd them.  Place as many as you can fit in the pan.  Cook 2-3 minutes or until there is a nice sear on the bottom

Next add in 1/4 cup of water and get things steamy.  Once the steam starts cover immediately and cook for 5 minutes.  After the five minutes are up, uncover and swoosh the pan around to free up the dumplings.  Allow them to cook until most of the water has evaporated as you swoosh

Repeat until they are all cooked.  Serve them sprinkled with chopped scallions and the dipping sauce on the side

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Reynolds Kitchens Parchment Paper

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

OXO Good Grips Tongs

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Flat Wire Whisk

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