Potstickers
Servings: 10
Calories: 118kcal
These potstickers are authentic and are just so good and one the Loon's all-time favorites. You're gonna love 'em! Be sure to whip up a batch of the Ginger-Soy Dipping Sauce, too! Link to recipe below.
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Equipment
- Skillet (preferably) non-stick with a lid
Ingredients
- ½ cup shiitake mushrooms dried
- 1½ cups napa cabbage roughly chopped
- Salt and freshly ground black pepper
- ¼ lb pork ground
- ¼ cup chives Chinese chives, if possible
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1½ teaspoon Chinese rice wine
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1½ tablespoon cornstarch
- 20 wonton wrappers or dumpling wrappers
- 2 tablespoon canola oil divided
- ½ cup chicken stock divided
- Ginger-Soy Dipping Sauce for dipping!
Instructions
- Soak the dried mushrooms in warm water for 30 minutes. Stir occasionally. Drain, and then roughly chop. Set aside.½ cup shiitake mushrooms
- Meanwhile, in a large bowl, toss together the cabbage and 1 teaspoon of salt, and let it stand for 30 minutes to leach out water from the cabbage. Use your hands to wring out as much of the water from the cabbage as possible. Roughly chop the cabbage again. Place in a small bowl and set aside.1½ cups napa cabbage, Salt and freshly ground black pepper
- Add the mushrooms, cabbage, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and ¼ teaspoon black pepper, and using a wooden spoon, mix to combine the ingredients well.¼ lb pork, ¼ cup chives, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1½ teaspoon Chinese rice wine, 1 teaspoon ginger, 1 teaspoon garlic, 1½ tablespoon cornstarch
- To fill each potsticker, place a wrapper on a work surface and brush the edges with water. Cover the other wrappers with a slightly damp kitchen towel to prevent them from drying out. Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge with your thumb and index finger (see photo).20 wonton wrappers
- Place the formed potsticker on a baking sheet and repeat with the remaining filling and wrappers.
- Preheat to 250°F.
- In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the canola oil. Add 10 potstickers, flat bottom down, and in a single layer. Sear until golden brown on the bottom, 3 - 4 minutes.2 tablespoon canola oil
- Pour ¼ cup of the stock into the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender, but still firm, and the filling is cooked through, 4 - 5 minutes.½ cup chicken stock
- Transfer to a baking pan and place in the oven. Follow the same steps for cooking the remaining potstickers.
- Serve pot stickers once with the ginger-soy dipping sauce.
Video
Notes
Many of the ingredients in this recipe can be found in the Asian section of many well-stocked supermarkets. If you have access to an Asian market, you'll have no trouble finding the ingredients there. You can also order online.
If you can't find Chinese chives, just use regular chives. Regular soy sauce can be substituted for the light soy sauce.
Wonton wrappers, dumpling wrappers, or potsticker wrappers work well. Many supermarkets carry wonton wrappers in the produce department, often near vegan products.
These cooked potstickers freeze beautifully. Place in a flat layer in a container. And freeze for up to 2 months. Let thaw completely and then warm in a skillet with a little broth.
You can also freeze uncooked potstickers in the same manner you would if they were cooked. Let them thaw, and then cook them according to the recipe instructions.
Cooked potstickers will keep in the fridge for up to 1 week, although we think they're best when served fresh off the stove.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg