steamy. [pork & vegetable potstickers]
Over the past year, Asian cuisine has become one of my favorites. I can’t get enough of potstickers, dumplings, noodle dishes – you name it. Because of this newfound love, I was inspired to make homemade potstickers. These pork potstickers were incredibly delicious and relatively simple to make. The only somewhat difficult part was crimping the potstickers – primarily because I’m a perfectionist!
pork & vegetable potstickers
- 1 lb. ground pork
- 1 cup green cabbage, shredded
- ½ cup carrots, finely diced
- 2-3 cloves garlic, minced
- 2 green onions, thinly sliced, plus additional for garnish
- 1 tbsp. hoisin
- 1 tbsp. freshly grated ginger
- 2 tsp. sesame oil
- 1 tsp Sriracha
- ¼ tsp. white pepper
- 36 won ton wrappers
- 2 tbsp. vegetable oil
- Soy sauce, for dipping
- Sesame seeds, for garnish
- Warm a small skillet over medium heat, then drizzle a small amount of olive oil in the pan. Add the diced carrots and sauté until slightly softened, about 3-5 minutes. Remove from heat.
- In a large bowl, combine the ground pork, cabbage, carrots, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, lay out one wrapper on a dry work surface. Keep the remaining wrappers covered with dampened paper towels or cloth. Spoon 1½ tsp. pork filling into the center of the wrapper, then moisten halfway around the edge of the wrapper with a wet finger (dipped in water). Fold moisture-free half of wrapper over moistened half to form open half-moon shape.
- To seal the potsticker, using thumb and forefinger of one hand, form 6 tiny pleats along the unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Repeat process for the remaining dumplings.
- In a large skillet over medium-high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Remove lid and transfer potstickers to a plate.
- Serve dumplings hot and garnish with green onion. Serve alongside soy sauce or desired dipping sauce.
Recipe adapted from Damn Delicious.