Pork Potsticker Recipe

There is a certain satisfaction that comes from making a dish yourself that you normally get at a restaurant. These homemade pork potstickers have a little bit of spice from the Sriracha, are perfectly crispy on the bottom and steamed on top. Taking the extra time and effort to make these dumplings from scratch are completely worth it.

Pork Potsticker Recipe

Key Ingredients in This Recipe

• Pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile. Try swapping for another lean ground meat like turkey or chicken in this potsticker recipe.
• Cabbage – As the dumplings steam the cabbage cooks and shrinks in the filling. I recommend finely shredding the cabbage for the filling so it’s easier to work with.
• Shiitake – Shiitake mushrooms have an earthy, buttery flavor that rounds out the flavors in this recipe.

How to Make this Pork Potsticker Recipe

For the dumpling wrappers:

1. Mix boiling water and salt. Sift the flour into a medium bowl; set aside. In a separate bowl or liquid measuring cup, combine the boiling water and salt, and stir until the salt is completely dissolved.
2. Add hot water to flour. Slowly stir ½ cup of the hot, salted water into the flour, stirring with a rubber spatula (add additional water one tablespoon at a time if the dough is too dry).
3. Knead dough and rest. Once the dough begins to come together, use your hands to form the dough into a ball. Transfer the dough to a clean work surface and knead for about 10 minutes, until the dough is smooth and pliable.
4. Cut dough into pieces. Cut the dough in half, and roll each half into a long log about 1” in diameter. Wrap each with plastic wrap and let sit for 30 minutes. Sprinkle a workspace with cornstarch and unwrap the dough. Cut each log crosswise into 12 one-inch wide pieces.
5. Roll out the dough. Cover the pieces of dough with a damp kitchen towel so the dough does not dry out. Form each piece into a ball, flatten slightly, then use a rolling pin to roll the dough into a circle.
6. Cut into circles. Sprinkle the dough lightly with additional cornstarch if it begins to stick. Use a 3.5-inch circle cookie cutter to cut a perfect circle from the dough. Remove the excess dough and discard. Sprinkle the finished wrapper lightly with cornstarch.
7. Stack wrappers and set aside. Cover with a damp towel and repeat the process, stacking each wrapper on top of the previous one until all of the dough has been used. Keep the wrappers under the damp towel while combining the filling.

For the pork potsticker filling and assembly:

1. Mix filling. In a large bowl combine the pork, cabbage, mushrooms, sesame oil, garlic, ginger, green onions, Sriracha, hoisin and black pepper. Stir until evenly mixed.
2. Work one wrapper at a time. To assemble the potstickers, place one dumpling wrapper on a clean surface, lightly sprinkled with cornstarch. Keep the remaining wrappers covered with a dampened cloth so they do not dry out.
3. Add filling to wrapper. Spoon a tablespoon of the filling into the middle of the wrapper (be careful not to touch the edges with the filling as this will make it harder to seal the dumplings. You don’t want them breaking open during cooking.)
4. Fold the dumplings. Fold the wrapper in half so that it forms a half moon shape. Starting on one end, pinch the wrapper tightly together, repeating until the dumpling is completely sealed.
5. Add to a parchment paper baking sheet. Stand dumplings seam side up on a parchment paper lined baking sheet. Continue with the remaining filling and dumpling wrappers.
6. Add dumplings to pan. Once all of the dumplings are formed, place a large sauté pan with a lid over medium heat, add the vegetable oil and heat through. Arrange the potstickers in the pan in a tight circular pattern standing up in the oil, seam side up and touching one another.
7. Cook potstickers. Cook, uncovered, until the bottoms of the dumplings are golden brown, about 2 to 3 minutes.
8. Steak the potstickers. Add ½ cup water to the pan, then cover tightly with a lid (do this quickly, as the liquid will splatter) and cook until most of the liquid has been absorbed and the bottoms of the dumplings are crisp and golden, about 7 minutes.
9. Serve. Use a spatula to remove the dumplings from the pan as they will stick to the bottom (yes, that is how they get the name “potsticker”) then place them on a plate. Serve hot with a side of soy sauce for dipping.

Tips and Tricks for This Recipe

• If you do not have time to make your own hot water dough you can substitute gyoza wrappers or egg roll wrappers cut into circles.
• Dumplings make the perfect appetizer for large gatherings, and any extras can be frozen before being pan fried so they can easily be saved for a later time.

Other Recipes to Try

If you enjoy this potsticker dumpling recipe, I recommend checking out some of these:

• Spicy Sichuan Wontons
• Juicy Pork and Chive Pan-Fried Dumplings
• Scallion Pancakes

Pork Potsticker Recipe

Print Pin

Prep Time 1 hour hr

Cook Time 30 minutes mins

Serves 20 potstickers

US Customary – Metric

Ingredients:

For the dumpling wrappers:

• 2 cups all-purpose flour
• 1 cup boiling water
• ½ teaspoon table salt
• Cornstarch as needed

For the potsticker filling and assembly:

• 1 pound ground pork
• 1 cup shredded green cabbage
• ¼ cup diced shiitake mushrooms
• 2 teaspoons sesame oil
• 3 cloves garlic minced
• 1 tablespoon peeled and grated ginger
• 3 green onions thinly sliced
• ¼ teaspoon black pepper
• 2 teaspoons Sriracha
• 2 tablespoons hoisin sauce
• ¼ cup vegetable oil for frying
• Soy sauce for serving

Instructions:

For the dumpling wrappers:

• Sift the flour into a medium bowl; set aside. In a separate bowl or liquid measuring cup, combine the boiling water and salt, and stir until the salt is completely dissolved.
• Slowly stir ½ cup of the hot, salted water into the flour, stirring with a rubber spatula (add additional water one tablespoon at a time if the dough is too dry).
• Once the dough begins to come together, use your hands to form the dough into a ball. Transfer the dough to a clean work surface and knead for about 10 minutes, until the dough is smooth and pliable.
• Cut the dough in half, and roll each half into a long log about 1” in diameter. Wrap each with plastic wrap and let sit for 30 minutes. Sprinkle a workspace with cornstarch and unwrap the dough. Cut each log crosswise into 12 one-inch wide pieces.
• Cover the pieces of dough with a damp kitchen towel so the dough does not dry out. Form each piece into a ball, flatten slightly, then use a rolling pin to roll the dough into a circle.
• Sprinkle the dough lightly with additional cornstarch if it begins to stick. Use a 3.5-inch circle cookie cutter to cut a perfect circle from the dough. Remove the excess dough and discard. Sprinkle the finished wrapper lightly with cornstarch.
• Cover with a damp towel and repeat the process, stacking each wrapper on top of the previous one until all of the dough has been used. Keep the wrappers under the damp towel while combining the filling.

For the potsticker filling and assembly:

• In a large bowl combine the pork, cabbage, mushrooms, sesame oil, garlic, ginger, green onions, Sriracha, hoisin and black pepper. Stir until evenly mixed.
• To assemble the potstickers, place one dumpling wrapper on a clean surface, lightly sprinkled with cornstarch. Keep the remaining wrappers covered with a dampened cloth so they do not dry out.
• Spoon a tablespoon of the filling into the middle of the wrapper (be careful not to touch the edges with the filling as this will make it harder to seal the dumplings. You don’t want them breaking open during cooking.)
• Fold the wrapper in half so that it forms a half moon shape. Starting on one end, pinch the wrapper tightly together, repeating until the dumpling is completely sealed.
• Stand dumplings seam side up on a parchment paper lined baking sheet. Continue with the remaining filling and dumpling wrappers.
• Once all of the dumplings are formed, place a large sauté pan with a lid over medium heat, add the vegetable oil and heat through. Arrange the potstickers in the pan in a tight circular pattern standing up in the oil, seam side up and touching one another.
• Cook, uncovered, until the bottoms of the dumplings are golden brown, about 2 to 3 minutes.
• Add ½ cup water to the pan, then cover tightly with a lid (do this quickly, as the liquid will splatter) and cook until most of the liquid has been absorbed and the bottoms of the dumplings are crisp and golden, about 7 minutes.
• Use a spatula to remove the dumplings from the pan as they will stick to the bottom (yes, that is how they get the name “potsticker”) then place them on a plate. Serve hot with a side of soy sauce for dipping.

DID YOU MAKE THIS?

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