Growing up, my family and I didn’t eat out very much. On very rare occasions we would go to Olive Garden for a birthday celebration or go to Chuck-A-Rama with my Grandma. I remember thinking as a kid that it was ‘cool’ to eat out, ha, I know, how silly! And even though we didn’t eat out very much, there was one type of food that I LOVED eating. Chinese food. Yep, chow mien, fried rice, General Tso’s Chicken, you name it. Of course, these Chinese dishes that I would get were not the most traditional recipes but I loved them all the same. And there was one specific item that I wanted each time: Potstickers.
There was something so satisfying about a crispy wonton wrapper wrapped around a juicy pork and veggie filling that would get dipped in a delicious sauce. And to be honest, I would eat them steamed, pan fried, or deep fried! Whatever was on the menu and was called a potsticker, I ordered it! An still to this day, whenever Jake and I visit our favorite local Chinese restaurant I always order potstickers. However, if you know anything about me you know that I don’t eat out very often anymore. I prefer to cook almost all of my meals myself. So I did what I always do... I made my own homemade version of potstickers!
And you guys... they are amazing! They taste so much more fresh and flavorful than ones you buy frozen or even ones you get at the restaurants. They also are extremely flavorful and moist and I like that you can choose whichever meat and veggie combination you like when you make them at home. I like mixing up my flavors of my favorite dishes every once in a while so this is why I love this recipe so much! Sometimes ground chicken is cheaper than ground pork and vice versa so you can always use whichever you would like. And hey, I have never heard of beef potstickers but you do you!
One of my only pet peeves about getting potstickers at restaurants is that there is never enough veggies in the filling. I’m not a vegetarian so I still prefer to have some chicken or pork in there but I often feel like there’s not a proportionate ratio of meat to veg, ya know? So I decided to dial back the meat in the recipe and add in more veggies. And I didn’t just add the usual cabbage. I use a combination of Napa cabbage, purple cabbage, carrots, green onions, garlic, and ginger. I found this combination produces an ultra tasty and juicy filling. Jacob and I ate these potstickers for three days straight after I made them because they are so dang good.
Also, after years of trial and error I believe that I finally developed the perfect potsticker dipping sauce. It’s quick and easy to make and only requires a few ingredients: soy sauce, water, brown sugar, Siracha, and sesame oil. That’s it! You just mix everything in a bowl and microwave for 15-20 seconds to dissolve the sugar and then your sauce is ready. I included a small amount (1 teaspoon) of Siracha to give the sauce a TINY bit of heat but if you don’t want heat or don’t have sandy Siracha on hand feel free to omit it, the sauce will still taste amazing. And if you prefer to use store bought potsticker sauce, by all means, do that too!
So if you feel like taking your hand at homemade potstickers then this is your recipe! They are flavorful, moist, and surprisingly easy to make! Jacob and I ate the entire first batch over the course of a few days and my favorite thing about them is that they are very filling. You can make 3-4 to eat as a small snack or make 7-8 and eat them for dinner! Point being, make these Pork and Veggie Potstickers right now. Right now. GO!
If you try this recipe or any other from the blog please share your thoughts, feedback, and/or photos with me. I would love to hear from all of you! Happy 4th of July and happy baking everyone! Xx
Pork and Veggie Potstickers
Makes About 24 Potstickers
1 Package Potsticker Wrappers
1 Pound Ground Pork
¾ Cup Napa Cabbage, minced
¾ Cup Purple Cabbage, minced
2 Large Carrots, finely grated
2 Stalks Green Onions, sliced thinly
2 Cloves Garlic, minced
1 Teaspoon Ginger, minced,
1 Teaspoon Sesame Oil
1 ½ Teaspoons Kosher Salt
White and Black Sesame Seeds (to top)
Thinly Sliced Green Onions (to top)
For the Dipping Sauce
½ Cup Soy Sauce
2 Tablespoons Brown Sugar
1 Teaspoon Siracha (optional)
½ Teaspoon Sesame Oil
In a large bowl combine the ground pork, napa cabbage, red cabbage, carrots, green onions, garlic, ginger, sesame oil, and salt and mix by hand until all of the ingredients are evenly combined. Now, be food safe and wash those hands!
Get a small bowl and fill it with water. Use your finger to place some water around the edge of a potsticker wrapper. Using a tablespoon measure, place 1 tablespoon of the filling in the center of the potsticker wrapper. Fold the potsticker in half and pinch together the seams in the very center of the half moon shape. Now fold 3-4 pleats going towards the center on both sides of the potsticker. And just in case that didn’t make ANY sense to you, watch this video— this is how I learned to do it! Place the potstickers on a plate dusted with flour and cover with a damp towel while folding the rest of the potstickers.
To cook right away: In a large pan, add 2 tablespoons of oil and turn the heat to medium. Add in the potstickers in a flat layer. Add about ¼ cup of water to the pan and place a lid over the top and steam for 6-7 minutes or until the potstickers register to 145°f. Take the lid off the pan and continue cooking until all of the water evaporates and the potstickers turn gold brown and crispy on the bottoms- another 4-5 minutes. Transfer to a plate, top with black and white sesame seeds and extra green onions and serve with warm dipping sauce.
To Freeze: Place potstickers in a flat layer on a baking sheet lined with parchment paper. Freeze until frozen through- about 1 hour. Transfer to a large ziplock bag and squeeze out all the air and seal completely. Put back in the freezer. Potstickers will keep for up to 4 months is sealed and frozen properly. When ready to cook, use the cooking directions from the last step (#3) and add a few extra minutes to the cooking time.
To Make the Dipping Sauce: In a small saucepan add all of the dipping sauce ingredients and whisk until combined. Put the saucepan on the stove and cook over medium-low heat until the sugar is dissolved and the sauce is warm. Transfer to a bowl and set aside until ready to use. The dipping sauce can be stored in the fridge in an airtight container for 5-7 days.