• Kristin Ervin

Potstickers

Updated: Sep 24


Potstickers is something I absolutely love to make! They are delicious and fun to make. Paired with this sesame lime dip they are simply delightful. This recipe makes quite a few potstickers, so feel free to either freeze half the filling for next time or form them all and freeze the potstickers before you cook them for a handy snack.


Ingredients:

1 package round wonton wrappers


Filling:

800g ground pork (ground chicken also works for healthier option)

1/4 onion, diced

2 cloves garlic, minced

1 cup button mushrooms, sliced

1/4 tsp dried ginger

1 tsp fish sauce

2 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

2 tsp sambal

1 Tbsp lime juice

2 Tbsp hoisin

3 cups red & white cabbage, sliced thin

1/4 cup basil, sliced

2 sprigs green onion, sliced


Sauce:

2 Tbsp green onion

1 tsp rice vinegar

1 Tbsp sesame oil

1 Tbsp lime juice

2 Tbsp hoisin

1 tsp sambal


For the filling: Heat large frying pan with small amount of oil. Season pork or chicken generously with salt and pepper before adding to the hot pan. Cook until it starts to brown about 5-7 minutes. If you are using pork, drain off any excess liquid from pan. Add onion, garlic, mushrooms and ginger. Cook 3 minutes. Add all your liquid ingredients. Cook for 2 minutes. Place cabbage in bottom of large mixing bowl, pour cooked filling mixture over top. Mix cabbage into mixture, this step with slightly cook cabbage to soften it. Once mixture is cooled add basil and green onion. You can make your filling the day before and store in the fridge.


For the sauce: Combine all ingredients together. This is something you can make ahead of time and store in the fridge. If you are making ahead of time I suggest leaving out the green onions and adding the day you are serving, this will keep them looking nice and fresh.


Forming: Keep a small bowl of water handy. Lay out wonton wrappers on counter and place about 1 heaping Tbsp of filling in each. With hand wet around the edges of the wrapper. Fold bottom of wrapper over top of filling and press down. Try and get out any air bubbles. Optional: See video about crimping the edges, this is not a necessary step just adds a nice visual touch. Repeat until you have formed desired amount of potstickers.


Cooking: Heat a non stick pan with small amount of oil on medium heat. Add in potstickers, you may have to cook in batches depending on size of pan. As they are cooking move them around a little to ensure they are not sticking. Flip once golden brown and repeat on other side.

Note:

For freezing: This does make quite a few potstickers, I was able to get 60 with this amount of filling. You can either freeze some of the filling for next time you would like to make more or form all and freeze the potstickers before they are fried. Place potstickers on parchment lined baking sheet. Ensure they are not touching on another. Place in freezer until fully frozen then you can place together in a container or bag. Now you have an easy snack! Pull as desired, let defrost before cooking.













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