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Pork Potstickers

 

Work with me here people. I made some pork potstickers and then froze them. I figured it would be an easy go to meal. Just pull them out and throw them in a pan. I was right, it is super handy, but I kept forgetting to get a picture of them all cooked. So, if you are thinking these look a little pale, well you’re right! They aren’t cooked yet.

My hubs loves him some Ling Ling Potstickers. Now, I don’t think they are horrible, but I certainly don’t think that they are very good. I decided to wing it and try to make my own version. They’re delicious. If I do say so myself. I love the light “dumpling” with that golden, crispy, crunchy side. In fact, I let both sides crisp because I love it. Then you bite into it and the ground pork is so flavorful and the ginger adds a little warmth and bite to the stuffing. Dip it in some sauce and mmmmmmm, HEAVEN (sung in a kind of sing songy voice)

What Are Won Ton Wrappers?

Wonton wrappers are thin sheets of raw dough traditionally used to make Asian dumplings. 

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.

What Can I Substitute for Won Ton Wrappers?

Won Ton wrappers are square sheets of yellowish dough made from wheat flour, egg and water.

They are made from the same dough as egg roll wrappers.

Egg roll wrappers can be substituted for won ton wrappers.

Is Pork High In Fat?

It depends on the cut of pork.

Pork ribs are pretty fatty, but  pork chops and pork roast are leaner than skinless chicken thigh.

Pork Potstickers

Pork Potstickers

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

Recipe By me

  • 3/4 Lb Pork Ground
  • 1/2 Cup Cabbage or Napa Cabbage minced fine
  • 1/2- 3/4 Cup Mushrooms minced fine
  • 2 Teaspoons Garlic minced
  • 3 Tablespoons Ginger minced (I ended up adding a little extra to a second batch, but if you don't love that gingery taste stick to 3 tb)
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Sesame Oil Toasted, yes, regular will work fine
  • 3 1/2 Tablespoons Soy Sauce Low Sodium
  • 2 Pkgs. Wonton Wrappers Round
  • Oil for frying

Instructions

  • Mix together all ingredients.
  • Place a wonton on the counter and fill with a heaping teaspoon of the ground pork mixture.
  • Dip your finger or a pastry brush in a little water and wet one side of the wrapper.
  • Fold over and using your thumb and index finger make little folds along the edge. (Pick it up and using your right two fingers bring a little of the wrapper over the piece in your left fingers. Scoot your right fingers over and continue the fan like folding)
  • Place 1/2 Cup water in a large skillet and cook over medium-high heat and add pot stickers.
  • Cover with a lid and steam 6-8 minutes or until translucent.
  • Remove the lid and pour out any excess water.
  • Add about 1-2 tablespoons of oil and place back on the burner.
  • Let the potstickers crisp and then remove from the pan.
  • (Right when I pour in the oil I quickly move the little guys and then let them crisp. They don't stick this way. Also make sure you are not removing them before they are completely crisped otherwise they will for sure stick.)
Nutrition Facts
Pork Potstickers
Amount Per Serving (1 g)
Calories 162 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 467mg20%
Potassium 197mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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5 comments

  • I love the LingLing potstickers (we always get the chicken ones) but I would totally be up for making it from scratch! So when you freeze them do you do so right after the steaming step?

    • Reply
  • Thanks! Just wanted to make sure.

    • Reply
  • Sally, yes the steaming cooks both the wonton wrappers and the raw ground pork.

    • Reply
  • I love potstickers! One question: is the ground pork raw? Is that what the steaming part is for–to cook the pork? Thanks for the recipe!

    • Reply
  • I love that you froze them. They sound like a great dish to whip out of the freezer for a football game or whatever. I wasn't a big fan of potstickers for a long time either, but I recently had some that were quite delicious! I'll have to try your recipe.

    • Reply

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