Pork Potstickers

One of my favorite appetizers/side dishes in Japanese cuisine is Potstickers.  Simply made with pork, cabbage, ginger, and a collection of sauces, Potstickers can easily be altered to your taste preference. 

Mastering the “potsticker” fold can be difficult.  I purchased a potsticker mold at my local gourmet kitchen supply store and I was able to make 90+ potstickers in less than 30 minutes!

Turn these Potstickers into a freezer meal.  Assemble the potstickers then place in a single layer on a metal baking sheet.  Freeze until solid.  Then transfer to a plastic freezer storage bag. 

 

Pork Potstickers

Makes 30 potstickers

1/2 pound ground pork (1 cup)

3/4 cup shredded Napa cabbage

1 green onion, diced

2 teaspoons minced ginger

1 egg, lightly beaten

1 tablespoon soy sauce

1/4 teaspoon hot chili oil, or to taste

1/4 teaspoon sesame oil

2 tablespoons vegetable oil for frying, or as needed

30 gyoza wrappers, or as needed

SAUCE:

Soy sauce

Rice vinegar

Chili Oil

Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper.

Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

For the sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add some chili oil if you would like.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).