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Pan-Fried Pork and Cabbage Potstickers - Image 1

Pan-Fried Pork and Cabbage Potstickers

Asian cuisineChinese cuisine
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Pan-Fried Pork and Cabbage Potstickers

Dumplings

  1. Dumplings & Filled Pasta Dishes

Prep: 45 min • Cook: 15 min. Golden-brown potstickers with a savory pork and cabbage filling, boasting a crispy bottom and tender top. Served with a classic soy-vinegar dipping sauce.

Preparation time
45 min
Cooking time
15 min
Total time
1 hr
Servings
45
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Potsticker Filling

  • 1lb ground pork(preferably 70% lean)
  • 2 cup napa cabbage(finely chopped and squeezed dry)
  • 1 tbsp ginger(freshly grated)
  • 2 tsp garlic(minced)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 2 tbsp scallions(finely chopped)

Dough

  • 1lb dumpling wrappers(round wonton wrappers, about 40-50)

Cooking

  • 2 tbsp vegetable oil(for frying)
  • 1/2 cup water(for steaming)

Dipping Sauce

  • 4 tbsp soy sauce
  • 2 tbsp black vinegar
  • 1 tsp sesame oil
  • 1 tsp chili oil(optional)

Instructions

Make the Filling

  1. In a medium bowl, combine ground pork, chopped napa cabbage, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, white pepper, and chopped scallions.
  2. Mix well until all ingredients are thoroughly combined. It helps to mix in one direction for a few minutes to create a sticky texture.

Assemble the Potstickers

  1. Prepare a small bowl of water for sealing the wrappers.
  2. Place a dumpling wrapper flat on your palm. Spoon about 1 teaspoon of filling into the center.
  3. Dip your finger in water and moisten the edge of half the wrapper.
  4. Fold the wrapper in half over the filling, pressing the edges to seal. You can create pleats on one side for a traditional look.
  5. Place the sealed potsticker on a lightly floured surface and repeat with the remaining wrappers and filling.

Cook the Potstickers

  1. Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Carefully arrange the potstickers in a single layer in the hot skillet, flat side down.
  3. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
  4. Pour 0.5 cup of water into the skillet (it will steam and sizzle). Immediately cover with a lid.
  5. Reduce heat to medium-low and steam for 6-8 minutes, or until the wrappers are translucent and the filling is cooked through.
  6. Remove the lid and continue to cook for another 1-2 minutes to allow any remaining moisture to evaporate and crisp up the bottoms again.

Make the Dipping Sauce

  1. In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp sesame oil, and optional chili oil.

Serve

  1. Serve the hot potstickers immediately with the dipping sauce on the side.

Nutrition

Servings
45
Serving size (imperial)
1 oz
NutrientPer servingPer 100 gTotal (45 servings)
Calories90.5 kcal301.7 kcal4,072.5 kcal
Protein4.2 g14 g189 g
Fat4.8 g16 g216 g
Carbs7.5 g25 g337.5 g

Tips

  • Ensure the napa cabbage is squeezed very dry to prevent a soggy filling and ensure better wrapper adhesion.
  • Don't overcrowd the pan; cook in batches if necessary to ensure a golden-brown, crispy bottom for all potstickers.
  • Serve immediately for the best texture, enjoying the contrast between the crispy bottom and tender, steamed top.

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