Pork and Ginger Potstickers Recipe

Name: Pork and Ginger Potstickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds Ground Pork; 3 stalks Green Onion, Minced; 5 leaves Napa Cabbage, Minced; 5 whole Mushrooms, Minced; 2 cloves Garlic, Minced; 1/4 cups Fresh Ginger, Minced; 2 Tablespoons Cornstarch; 2 Tablespoons Sesame Oil; 3 Tablespoons Soy Sauce (I Use Low-sodium); 1/2 teaspoons Black Pepper; 1- 1/2 package (about 12 Oz. Package) Round Potsticker Wrappers; 1 Tablespoon Canola Oil, For Cooking

Servings: persons

3/4 pounds Ground Pork
3 stalks Green Onion, Minced
5 leaves Napa Cabbage, Minced
5 whole Mushrooms, Minced
2 cloves Garlic, Minced
1/4 cups Fresh Ginger, Minced
2 Tablespoons Cornstarch
2 Tablespoons Sesame Oil
3 Tablespoons Soy Sauce (I Use Low-sodium)
1/2 teaspoons Black Pepper
1- 1/2 package (about 12 Oz. Package) Round Potsticker Wrappers
1 Tablespoon Canola Oil, For Cooking

1
Make sure all vegetables are finely minced.
2
You dont want a mush, you want a mince, but you dont want large chunks of anything in the filling.
3
Combine all the ingredients (except the wrappers and canola oil) and stir well to combine.
4
Scoop small teaspoons of filling into the center of each round wrapper.
5
Use a pastry brush to brush water on one half of the wrappers border.
6
Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles.
7
Pinch the edge together tightly.
8
Make several small folds at the top of each wrapper and set aside.
9
Note: You will probably only use 1 1/2 packages of wrappers.
10
Freeze the remaining ones for up to 3 months.
11
If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper.
12
Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use.
13
Otherwise, use immediately.
14
To cook, heat a large pan with 1 tablespoon canola oil.
15
Place about 1 dozen potstickers in at a time, flat side down.
16
Cook 2-3 minutes over medium-high heat until bottoms are browned.
17
Pour in 1/2 cup water and cover with a lid.
18
Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.
19
If cooking frozen, add an additional 2-3 minutes to the steaming time.
20
Serve with dipping sauce or teriyaki sauce.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pounds Ground Pork, 3 stalks Green Onion, Minced, 5 leaves Napa Cabbage, Minced, 5 whole Mushrooms, Minced, and more.

Yes, Pork and Ginger Potstickers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Ginger Potstickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions