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Potstickers Recipe

Potstickers Recipe
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★★★★★

4.9 from 18 reviews

These delicious homemade potstickers are filled with savory ground pork, crisp bok choy, and crunchy water chestnuts, wrapped in tender wonton wrappers. Pan-fried to golden perfection with a tender steamed finish, they’re served with a flavorful choganjang dipping sauce made from soy sauce, rice vinegar, and Korean chili powder for a satisfying appetizer or meal.

Ingredients

Scale

Filling

  • 12 ounces ground pork
  • 1 baby bok choy, diced (about 1 1/4 cups)
  • 6 water chestnuts, diced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 2 teaspoons salt
  • ½ teaspoon cracked black pepper
  • 1 egg, lightly beaten

Wrapper & Cooking

  • 40 round wonton wrappers
  • 4 tablespoons vegetable oil, divided

Dipping Sauce (Choganjang)

  • ⅓ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 ½ teaspoons gochujaru (Korean chili powder)
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare the filling: In a large bowl, combine ground pork, diced baby bok choy, diced water chestnuts, sliced green onions, minced garlic, minced fresh ginger, sesame oil, salt, cracked black pepper, and the lightly beaten egg. Mix until all ingredients are well incorporated. Set aside.
  2. Fill the wrappers: Brush the perimeter of each wonton wrapper with the beaten egg. Place a heaping tablespoon of the pork filling in the center of the wrapper.
  3. Shape the potstickers: Hold the wrapper on your dominant hand with fingers together and palm facing up. Fold the wrapper in half to form a half-moon shape, sealing only one corner initially.
  4. Create pleats: Using your other hand, make small pleats along one side of the wrapper, pressing each pleat firmly to seal the potsticker while holding the other side in place.
  5. Repeat assembly: Continue this process until all the filling and wrappers have been used and set the shaped potstickers aside.
  6. Cook the potstickers: Heat 2 tablespoons of vegetable oil in a large heavy-bottom skillet over medium heat. Arrange 5 to 6 potstickers in the skillet with the crimped side facing up. Pan-fry for 3 to 4 minutes until the bottoms are golden brown.
  7. Steam the potstickers: Add about 3 tablespoons of water to the skillet and immediately cover it. Let the potstickers steam for 2 to 4 minutes until the wrappers become tender and the filling is cooked through.
  8. Finish cooking: Remove the lid and cook for another minute if needed to crisp the bottoms slightly. Remove potstickers from the pan and keep warm. Repeat the frying and steaming process with the remaining potstickers.
  9. Make the dipping sauce (Choganjang): In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochujaru, minced garlic, sliced green onions, and toasted sesame seeds until well combined.
  10. Serve: Plate the potstickers and serve immediately with the prepared choganjang dipping sauce on the side.

Notes

  • To prevent wrappers from drying out, keep them covered with a damp cloth while assembling potstickers.
  • You can substitute ground pork with ground chicken or turkey for a leaner option.
  • Adjust the amount of Korean chili powder in the dipping sauce according to your preferred spice level.
  • Leftover cooked potstickers can be refrigerated for up to 2 days; reheat by pan-frying or steaming.
  • For added flavor, you can add a teaspoon of soy sauce into the filling mixture.

Nutrition

Keywords: potstickers, dumplings, Korean chili sauce, choganjang, ground pork dumplings, homemade potstickers

Find it online: https://thehungrymason.com/potstickers-recipe/