Fabulous potstickers with a fresh flavor – you’ll never buy pre-made ever again! Do yourself a favor and make a double recipe so there’s a few in the freezer for another time. I usually do, because these dumplings go fast. An assembly tip: bring the wrappers to room temperature and keep very moist. I also found chilling the filling made it easier to handle.
These are awesome and a lot of fun to make. I used savoy cabbage instead without any issues. Flavor was fantastic and so was the texture play between the crispy side and the steamed sides. Made the potsticker dipper sauce to go with and liked it very much.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Then Transfer to freezer bags.
Homemade potstickers are easier to make than you think, and they taste 100% better than the store-bought ones!
1⁄2 medium cabbage (savoy cabbage)
1 tsp kosher salt
1 pound lean ground pork
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
1 bunch green onions, thinly sliced (about 1 cup)
1 bunch cilantro, minced (about 3⁄4 cup)*
2-inch piece fresh ginger root, finely minced (about 3 tablespoons)
**Cilantro and ginger roots are optional ( I added both cause I like the taste)
For Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
In a large bowl, mix the cabbage, pork, cilantro, ginger, green onions, wine, cornstarch, salt, 1 teaspoon sesame oil, and white pepper. Take 1 of a wrapper and place 1 tablespoon pork mixture in the center. Lift up the edges of the wrapper and pinch 5 pleats up to create a pouch to encase the mixture. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed. Pinch the top together. Repeat with the remaining wrappers and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. Place 12 dumplings in a single layer in the wok and fry 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen or until the bottoms are golden brown. Add 1/2 cup water — the water will sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. or until the water is absorbed. When done, the wrappers will appear translucent the filling will be opaque and warmed through (you can cut one to check). Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Note: I use store-bought wrappers to make my dumplings — they’re dependable and easy to find and use. Look for them near the tofu in the produce section of your grocery store, or plan a trip to your nearest Asian market.
Thank you all for your support. Keep trying some of my recipes and don’t forget to tag me with your favorites. Have some fun along the way while cooking!!!~ ❤ ~ Happy Cooking!!