These Asian Potstickers are packed with a savory mix of ground pork, veggies, and hoisin sauce, all wrapped up in a delicate wonton. A quick and tasty treat for any occasion!
A few weeks ago, I had my first Dim Sum experience at a famous Chinese restaurant known for its authentic dishes. It reminded me of an earlier visit years ago when a friend introduced me to Dim Sum with a group of friends.
Inspired by that experience, I decided to recreate a favorite at home. This Easy Asian Potstickers recipe uses wonton wrappers filled with a flavorful mixture of ground pork, vegetables, and hoisin sauce.
Table of Contents
What are Potstickers?
Asian potstickers are a type of dumpling popular in East Asian cuisine, particularly in Chinese, Japanese, and Korean cooking. They are made with a thin dough wrapper and typically filled with a mixture of ground meat, vegetables, and seasonings.
Potstickers or pan-fried dumplings are known for their unique cooking method, where they are pan-fried on one side until crispy, then steamed to cook the filling and soften the wrapper.
Reasons to Love These Pork Potstickers
- These bite-sized goodies are perfect for sharing, whether it’s with family at dinner or with friends at a gathering.
- They might look fancy, but making potstickers is surprisingly easy, especially with a simple Asian potstickers recipe.
- They can be a healthier option when you steam or lightly pan-fry them instead of deep-frying.
Recipe Ingredients
- Shredded Green Cabbage: Provides a subtle sweetness and crunch, balancing out the richness of the pork.
- Cremini Mushrooms: These bring a deep, earthy flavor and add a bit of umami goodness.
- Hoisin Sauce: This sweet and savory sauce adds so much depth and just the right amount of stickiness to hold the filling together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Pork Alternative: If you want to switch things up, you can easily replace the pork with ground chicken, ground turkey, beef, or chopped raw shrimp. For a vegetarian twist, try using diced and sautéed mushrooms instead of meat.
- More Delicious Fillings: You can mix and match different varieties like shiitake mushrooms, portobello, or oyster mushrooms, finely chopped and sautéed to bring out their deep, umami flavor. Combine them with shredded napa cabbage, carrots, and maybe some diced water chestnuts for a bit of crunch.
How to Make Asian Potstickers
Step #1: In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
Step #2: Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
Step #3: Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
Step #4: Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add ½ cup water. Recover the pan, turn the heat down to medium-low, and steam until cooked through (another 5-7 minutes or so).
Step #5: Serve with dipping sauce.
Expert Tips
- Chill the Filling: Before wrapping your Chinese dumplings, chill the filling in the refrigerator for 30 minutes. This makes it easier to handle and helps the potstickers hold their shape during cooking.
- Test the Seasoning: Cook a small spoonful of the filling before assembling all the potstickers. This way, you can adjust the seasoning if needed before wrapping the rest.
FAQs
Absolutely! These pork-filled Asian pot stickers are as impressive as they are easy to make. You can pick up pre-made wonton wrappers in the refrigerated produce section, or make your homemade wrappers if you’re feeling ambitious!
You can experiment with other aromatics like minced garlic, shallots, lemongrass, or a pinch of white pepper for added depth of flavor. A touch of Chinese five-spice powder or fresh cilantro can also bring a unique taste to the filling.
Storage Info
To store leftover pork dumplings, place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Freeze uncooked potstickers by arranging them on a baking sheet until frozen, then transfer them to a freezer bag—they’ll keep for up to 3 months.
Make a double batch and flash freeze the leftovers! To reheat, cook frozen potstickers directly in a skillet with a bit of oil and water until heated through and crispy.
More Delicious Asian Recipes You’ll Love
Asian Potstickers Recipe
Ingredients
Potsticker Filling
- 1 pound ground pork
- 1 cup shredded green cabbage
- 2 ounces crimini mushrooms - chopped
- 1/2 cup fine chopped red bell pepper
- 2 scallions - chopped
- 1 tablespoon hoisin sauce
- 1 inch fresh ginger root - grated or minced*
- 2 teaspoons sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
Potstickers
- 1 12 ounce package round wonton wrappers**
- 2 tablespoons vegetable oil
Dipping Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- Dash of red pepper flakes
- Sliced scallions for garnish
Instructions
- In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
- Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
- Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add ½ cup water. Recover the pan, turn the heat down to medium-low, and steam until cooked through (another 5-7 minutes or so).
- Serve with dipping sauce.
NOTES
Nutrition
This was my first time making potstickers and it went way smoother than expected.
I was pleasantly surprised! Delicious recipe, thanks for sharing :O)
This recipe for Asian potstickers looks absolutely delicious! I love ordering potstickers whenever I go out for Chinese food and would love to make them at home. I had never considered adding rice vinegar to soy sauce to make a delicious dipping sauce. I’ll definitely try this excellent recipe out tomorrow night.