Pork potstickers are filled with ground pork, fresh ginger and garlic. This better-than-takeout appetizer includes a simple soy dipping sauce that boosts flavor in every bite.
Pork potstickers make an ideal party appetizer for game day, a casual get-together, or any special occasion. Bite-sized and easy to dip, each potsticker combines savory pork with Asian-inspired seasonings that guests will love.
A flavorful mixture of ground pork and seasonings is placed into wonton wrappers and cooked on the stovetop. One side stays soft while the other browns and crisps, giving a pleasant contrast of textures in every bite.
How to make pork potstickers
Here’s a clear, step-by-step guide.
- Make the pork filling. In a large bowl combine the ground pork, shredded cabbage, sliced green onions, grated ginger, garlic powder, salt, pepper, light soy sauce, rice wine vinegar and sesame oil. Mix lightly until evenly combined. There’s no need to pre-cook the pork before filling the wrappers.
- Fill the wontons. Place a wonton wrapper on a clean, dry surface or a parchment-lined sheet. Lightly moisten the edges with warm water using your fingertip. Put about 1 tablespoon of the pork mixture in the center. Fold one corner to the opposite corner and pinch to seal. Starting from the top, press the sides together to fully seal the wonton.
- Cook on the stovetop. Heat a nonstick skillet over medium-high and spray the bottom lightly with cooking spray or add a thin film of oil. Arrange the potstickers flat-side down in the pan. When the pan is hot, pour in 1/2 cup of water and immediately cover with a lid to steam for about 8 minutes. Remove the lid and continue cooking until the water is fully evaporated and the bottoms are golden brown. Do not move the potstickers while they cook, or the bottoms may tear and stick to the pan.
- Make the dipping sauce. In a small bowl whisk together soy sauce, rice wine vinegar, sesame oil and chopped green onion. Serve alongside the hot potstickers.
Resist the urge to lift or flip the potstickers while they steam. Let them finish cooking undisturbed so the bottoms crisp properly.
How to store, freeze and reheat
Pork potstickers are best served hot, but you can assemble them ahead of time and refrigerate or freeze until you’re ready to cook.
- To store: Keep cooked leftovers covered in the refrigerator for up to 5 days. Reheat gently in the microwave or re-crisp on the stovetop in a lightly oiled pan.
- To freeze: Arrange assembled potstickers in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer frozen potstickers to a freezer-safe bag and store up to 3 months.
- To cook from frozen: Place frozen potstickers in a skillet, add the water and cover. Steam for about 10 minutes, then remove the lid and continue until the water evaporates and bottoms are golden brown.
6 game day appetizers
Round out your game-day spread with these crowd-pleasing appetizers.
- Garlic butter Tuscan shrimp dip
- Fresh tomato bruschetta
- Crab meat au gratin
- Hot baked onion dip
- Pink shrimp dip
- New Orleans BBQ shrimp
Pork Potstickers Recipe
Amy Duska
Pork potstickers are filled with ground pork, fresh ginger and garlic. This better-than-takeout appetizer includes a soy dipping sauce for more flavor in every bite.
5 from 1 vote
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Prep Time
20
20
Cook Time
10
10
Total Time
30
30
Course Appetizer
Cuisine Asian
Servings 32
Calories 46 kcal
Ingredients
- 1 lbs. ground pork
- ½ cup thinly shredded cabbage
- 1 cup sliced green onions
- 1 tablespoon grated ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package wonton wrappers
Dipping Sauce
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
-
Make the pork filling: In a large bowl combine the ground pork, cabbage, green onions, ginger, garlic powder, salt, pepper, soy sauce, vinegar and sesame oil. Mix until evenly combined.
-
Fill the wontons: Lay a wonton wrapper on parchment or a clean surface, moisten the edges with warm water, add about 1 tablespoon of filling to the center, fold and pinch the edges to seal.
-
Cook on the stovetop: Spray a nonstick skillet, place potstickers flat-side down and heat over medium-high. Pour ½ cup water into the pan, cover and steam for 8 minutes. Remove the lid and cook until the water evaporates and the bottoms are golden brown. Avoid moving them while they cook to prevent tearing.
-
Make the dipping sauce: Combine soy sauce, rice wine vinegar, sesame oil and chopped green onion. Serve with hot potstickers.
Notes
- To Store: Keep cooked leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or re-crisp on the stovetop.
- To Freeze: Freeze assembled potstickers on a parchment-lined sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
- To Cook from Frozen: Cook straight from frozen—steam for about 10 minutes before removing the lid and finishing as directed in step 3.
Keyword dumplings, potstickers