I love making my own Pork Pot Stickers. I combine ground pork, Napa cabbage, green onions, ginger and garlic into an irresistible filling. A splash of soy sauce, sesame oil and rice vinegar adds a tang that sparks creativity. This creation delivers a refreshing twist on an Asian recipes classic.

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I recently discovered that making Pork Pot Stickers at home is actually a fun challenge that anyone can enjoy. I grabbed 1/2 lb of ground pork, stirred in 1/2 cup finely chopped Napa cabbage, 2 green onions thinly sliced, and a bit of grated fresh ginger.

I also tossed in minced garlic along with soy sauce and a dash of sesame oil to bring out the flavors. After seasoning with a pinch of salt and white pepper and mixing in a bit of cornstarch to bind everything together, I started wrapping the filling in about 30 pot sticker wrappers.

I then pan-fried them with vegetable oil to get a crispy bottom and steamed them with a splash of water to finish the cooking. This Pork Pot Stickers recipe is my take on traditional Asian cooking and brings you a mix of crispy and juicy textures that makes it totally irresistible even for a quick appetizer snack.

Enjoy exploring these flavors in your kitchen.

Why I Like this Recipe

I really like this recipe because it’s super easy to follow. I mean, even if you mess up a little, you can still fix it. It doesn’t feel complicated at all.

I also love the mix of flavors – the ginger, garlic, and sesame oil really come together really well. It makes every bite interesting and yummy.

Another thing is the texture. I enjoy the crispy bottom from the pan and the soft steamed top. It gives the pot stickers that cool contrast that I can’t get enough of.

Finally, making them feels really satisfying. I like the hands-on part of wrapping each pot sticker and watching them cook. It makes me feel like I made something special even if it’s not perfect.

Ingredients

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Ground Pork: rich in protein and fat, adds deep, savory flavor.
Napa Cabbage: crunchy source of fiber, vitamins and freshness enhancing texture.
Garlic: potent aromatics with antioxidants, creates a warm, inviting depth.
Soy Sauce: salty umami punch that brightens pork pot stickers wonderfully.
Ginger: zesty, digestive aid adding slight heat and refreshing spice notes.
Sesame Oil: nutty, aromatic, rounding flavors with a delicate, rich finish.
Green Onions: mild, crisp, add brightness and a subtle herbaceous kick.
Cornstarch: improves texture and locks in juices for a tender, delicious dumpling.
Pot Sticker Wrappers: they are thin, doughy layers that hold all the delicious filling.

Ingredient Quantities

1/2 lb ground pork

1/2 cup finely chopped Napa cabbage

2 green onions, thinly sliced

1 tbsp grated fresh ginger

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp rice vinegar

A pinch of salt

A pinch of white pepper

1 tbsp cornstarch

About 30 pot sticker wrappers

2 tbsp vegetable oil

1/2 cup water (for steaming and crisping)

How to Make this

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1. In a medium bowl, mix the ground pork, chopped Napa cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, salt, white pepper, and cornstarch until everything is evenly combined.

2. Spoon about a teaspoon of the pork mixture into the center of each pot sticker wrapper.

3. Wet the edges of the wrapper with a little water and then fold it in half to form a half-moon shape, pressing firmly to seal the edges.

4. Make sure to press out any air bubbles and seal the edges well, otherwise the filling might leak out during cooking.

5. Heat the vegetable oil in a large nonstick pan over medium-high heat until it shimmers a bit.

6. Place the pot stickers in the pan, flat side down, and let them crisp up for around 2-3 minutes until the bottoms are golden brown.

7. Pour in about 1/2 cup water carefully into the pan and immediately cover it with a lid to let the pot stickers steam.

8. Let steam for 5-6 minutes or until the water has fully evaporated, checking occasionally.

9. Once all the water is gone, remove the lid and cook for an extra minute if you want them extra crispy on the bottom.

10. Serve hot with your favorite dipping sauce and enjoy your homemade pork pot stickers!

Equipment Needed

1. Medium mixing bowl
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Small bowl for water
6. Large nonstick pan
7. Pan lid
8. Spatula

FAQ

Can I use another type of cabbage if I dont have Napa cabbage?

Yes, you can use regular green cabbage though it might not be as mild and crunchy.

Can I substitute the pork with chicken or turkey?

Sure, using ground chicken or turkey works fine, but the flavor will be a bit different.

How do I know if my pot stickers are sealed properly?

They should be pressed along the edges until they stick together well. If you see any gaps, they might burst while cooking.

Can I prepare the filling ahead of time?

Yeah, you can mix the ingredients ahead and store them in an airtight container for a few hours before assembling.

What is the best way to cook these pot stickers?

Start by pan-frying with a little oil until the bottoms are crispy, then add water and cover to let them steam through.

Pork Pot Stickers Recipe Substitutions and Variations

Ground pork can be swapped with ground chicken or turkey if you want a lighter version.
If you cant find Napa cabbage, try shredded green cabbage instead as it still gives you that crunch.
Soy sauce can be replaced by tamari or coconut aminos which will bring a similar umami flavor.
If you’re out of sesame oil, a mix of vegetable oil with a few drops of toasted sesame seeds oil can work.
Rice vinegar can be substituted by a bit of apple cider vinegar diluted with water to mellow out the acidity.

Pro Tips

1. Be sure you don’t overfill each wrapper – if there’s too much meat it can break and leak when cooking, so use just enough to get a good mix without crowding the wrapper.
2. When adding the water, be real careful and do it slowly. Since it sizzles like crazy, covering the pan right away helps the pot stickers steam evenly without burning.
3. After the water’s gone, if you want them extra crunchy on the bottom, give them an extra minute or so uncovered, but keep an eye on them so they dont get too dark.