Chinese Pork Potstickers
After spending some time in China, I occasionally get intense cravings for Chinese food, and none of our local takeout places are measure up. I’ve tried many times to re-create some of the dishes I came to enjoy. With this recipe, I can enjoy a few of those flavors I seek out from time to time. These potstickers combine ground pork, cabbage, ginger, soy and sesame flavors.
Chinese Pork Potstickers
Author/Source:
Abbi @ Onceamonthmom.com, adapted from Use Real Butter.
Ingredients:
- 16 ounces ground pork
- 0.5 cup cabbage, finely shredded
- 4 cups mushrooms, minced
- 0.5 cup bamboo shoots, minced
- 1 Tablespoon ginger root, minced
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons cornstarch
- 24 wonton wrappers
- 2 Tablespoons vegetable oil
- 0.5 cup water
Directions:
In a large bowl, combine ground pork, cabbage, mushrooms, bamboo shoots and ginger. In a small bowl, combine soy sauce, sesame oil and corn starch. Mix into pork mixture. Place about 2 Tablespoons of the pork mixture into the center of each wonton wrapper. Fold over and pinch to seal thoroughly. Potstickers can be frozen after assembling or pre-cooked and frozen. To cook. Coat a large pan with vegetable oil. Add potstickers. Increase heat to high. Cook 3-4 minutes until bottoms become golden brown. Quickly add water and cover with a lid to avoid splattering. Once water boils away, uncover, reduce heat to medium and cook 2 minutes.
Freezing Directions:
Flash freeze cooked potstickers. Once frozen, place in gallon size freezer bags. To serve. Thaw. Place a baking sheet and bake at 350 for 20-25 minutes until heated through. If frozen without cooking, use instructions above to cook on the stovetop.
Servings: 6
Nutritional Information: Serving Size = 4 pot stickers. Calories – 375, Total Fat – 7.6 g, Total Carbohydrates – 52.5 g, Protein – 22.2 g. Dietary Fiber: 1.7 WW Plus Points: 9
**conversion chart image provided by Erik Spiekermann
What about the great dipping sauce?
I used a combination of soy sauce and red wine vinegar in proportions of about 2 to 1.
What is the sauce served with it? This recipe looks delish.
For the sauce, I just used a combination of soy sauce and red wine vinegar about 2 to 1 on the proportion.
Do you cook the pork before assembling the potstickers or do you assemble it raw?
They are assembled raw.
Do you cook the ground pork before mixing the ingredients together? If not, it seems like it wouldn’t cook through in the time indicated?
No, the pork is not cooked prior to mixing the ingredients and will be cooked through in the time listed.
We made these tonight and I substituted ground turkey for ground pork (we don’t eat pork) and omitted the mushrooms. I have a seriously picky eater and he loved them! Hubby hasn’t tried them yet as he had to work late, but I’m sure he’ll love them as well. It’s like a flavor explosion in your mouth! The only thing I had an issue with was wrapping the won-tons. I wasn’t able to fit 2 Tbsp into a won-ton wrapper, so I ended up with a Tbsp each, and made closer to 50 instead of 24. Love the recipe! Thanks OAMM!
Oh, also forgot to add, I used cooked ground turkey instead of raw (I’m super picky about making sure meat is cooked ALL the way through) and they turned out correctly :)