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These Pork Potstickers make for an easy lunch or dinner! I love making a big batch of this potsticker recipe and freezing them for later!
The only thing that deters me from making Potstickers all the time is the time it takes to fill and fold them. But, they’re still easy to make! Gather some little hands for the assembling and before you know it, your freezer and tummy will be full of potstickers.
What are Potstickers?
Potstickers are Chinese dumplings usually consisting of ground meat and vegetable filling. The filling is wrapped in a dough and then is boiled, steamed or fried. They can also be served with a variety of sauces. In summary, Potstickers are tasty little devils. And quite simple to make.
Potsticker Recipe Ingredients
- Ground Pork – Delicious pork can also be substituted for ground turkey or chicken. Or you can replace the whole meat thing with a medley of minced vegetables.
- Gyoza Wrappers – Basically holds all of the flavors and delivers it to your mouth. It helps that this wrapper can be shifted from soft to crunchy by the way you cook it.
- Potsticker Sauce – Equal parts honey and soy sauce. It’s the perfect salty-sweet complement.
How to Make Potstickers
In a large bowl, stir pork, onion soup mix, pepper, green onion, and sesame oil together until well combined.
- Crack an egg into a bowl and whisk it up. That’s basically all the prep work you need to do before filling the potstickers. Easy peasy.
- Now comes the part that makes me want to hibernate: filling seventy billion potstickers. It’s time-consuming but oh so worth it! I think I can I think I can… Scoop about 2 teaspoons of the ground pork mixture into the center of a gyoza wrapper.
- Brush one half of the wrapper with the beaten egg.
- Then fold/crimp it up into a potsticker, being sure to remove any air pockets as you go. It might take a few tries, but you can and will succeed…because I believe in you! I’m so supportive.
How to Cook Potstickers
- To cook these suckers, spray a large skillet with nonstick cooking spray. On top of the spray, add in 2 tablespoons of canola oil.
- Place the pan over medium-high heat and add in enough potstickers to cover the bottom but not touch each other. Mine fit 12.
- Once the pan is hot, throw in about 3/4 cup cold water and cover with a lid. Let the potstickers cook for about 3 minutes. A good indicator of the potstickers being done is the water is nearly evaporated.
- Remove the lid, let the water completely evaporate and let the bottoms crisp up. After they have gotten some color, remove and serve with fried rice and a little sauce.
That’s it!! Any extra potstickers that you made can go on a baking sheet into the freezer. Once they are frozen, transfer them to a plastic freezer bag so they are ready to cook whenever you get the urge.
Not a hard thing to make, just time-consuming. Your families and fat pants will thank you….or me. Either way, you’re welcome.
More Recipes to Try!
- Fresh Spring Rolls Recipe with Peanut Dipping Sauce
- 15 Minute Chow Mein
- Stir Fry Recipe
- Asian Slaw Recipe with Peanuts
- Chicken Pad Thai Recipe
Enjoy a batch of Potstickers this weekend 🙂 Printable recipe below!
Easy Pork Potstickers
- 1.5 lbs ground pork or ground chicken
- 1 envelope onion soup mix
- pepper to taste
- 2 green onions white and light green parts chopped finely
- 2 tablespoons sesame oil
- 12 oz. gyoza wrappers in 3-inch circles
- 1 egg beaten
- 2 tablespoons canola oil
- sauce: equal parts soy sauce and honey
- sesame seeds for garnish optional
- In a large bowl, stir pork, onion soup mix, pepper, green onion, and sesame oil together until well combined.
- Place 4 gyoza wrappers onto a clean work surface. Scoop 2 teaspoons of meat onto the center of each wrapper. Brush half of the circles' edge with beaten egg, then seal, folding 5 to 6 pleats into each pot sticker. Repeat until no more meat filling remains.
- To cook: spray a large skillet with nonstick cooking spray. Add in canola oil and place over medium-high heat. Add in about 12 potstickers, or enough to cover the bottom without touching each other. Once the pan has become hot, pour in about 3/4 cup cold water and cover to cook thoroughly. Once the water is nearly evaporated, remove lid and crisp bottoms of potstickers. Remove from pan and serve with the sauce and sesame seeds.
- To make the sauce: stir equal parts of soy sauce and honey together.
- To freeze potstickers: place on baking tray and freeze. After about 12 hours, transfer to a plastic freezer bag.