Filled with pork and garlic and with crispy golden bottoms, Pork Potstickers makes for the perfect meal or meal prep. These potstickers are freezer friendly so you can make always have some on hand!
What are Potstickers?
Potstickers are “steam-fried” dumplings made with round dumpling wrappers and are stuffed with fillings, traditionally pork and cabbage. However, today I’m sharing with you a pork and garlic potsticker because in my opinion, the cabbage in the dumplings are just filler. There, I said it. No one come for me please haha. I just much prefer my dumplings to be 100% meaty which is why I prefer to make my own.
Why are potstickers called potstickers?
Legend has it, in the Song Dynasty (960 – 1280 A.D.), a chef was boiling dumplings and forgot about them. After the water had boiled away, the dumplings stuck to the wok. Not knowing what to do, he pried the dumplings off the wok and served them. The guests loved them and thus – potstickers were born!
Are Dumplings and Potstickers the same thing? What about Gyoza?
All potstickers are dumplings, but not all dumplings are potstickers. Potstickers are just dumplings that are crispy on the outside due to how they’re cooked.
What’s the difference between gyoza and potstickers? Gyoza, are Japanese, and are usually smaller than a potsticker as they’re made from thinner and smaller wrappers.
What you need to make potstickers
- round dumpling wrappers
- ground pork
- garlic
- salt
- olive oil
How To Fold Potstickers
- Either by dipping the edges of the wrapper in water, or using a wet finger, wet the edge of half the wrapper.
- Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
- Fold the wrapper in half.
- Start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
- Hold down the pleat with your left thumb and pinch a new pleat with your right hand.
How to Make Potstickers
- Loosen up the dumpling wrappers so that they’re ready to be used without sticking together. Fill a small bowl with water for wrapping and sealing the potstickers. Set aside.
- In a large bowl, combine the ground pork, minced garlic, and salt. Mix together.
- Either by dipping the edges of the wrapper in water, or using a wet finger, wet the edge of half the wrapper.
- Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
- Fold the wrapper in half and start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
- Set aside the potsticker when done and continue onto the next one until you’re out of filling.
- When all the potstickers are done, heat a large non-stick skillet or cast iron on medium heat. Add in oil and put the potstickers in the pan. Pan fry the potstickers for 3-4 minutes, until the bottoms are golden brown.
- Carefully add in 1/4 of water into the pan and quickly place the lid on.
- There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
- Let the potstickers cook for another 6-8 minutes. More time may be needed if your dumpling wrappers are thick. Set aside when done.
- Repeat the process until all the potstickers are cooked.
- Store uneaten potstickers in an airtight container for up to 4 days.
How to Freeze Pork Potstickers
Place the potstickers on one or more parchment lined baking sheet. Make sure that the dumplings do not touch each other. The dumplings will stick together into a large clump if they touch. If you’ve seen the post in Subtle Asian Traits of someone with a GIANT clump of dumplings… you’ll know what I mean. It’s no fun lol.
After a couple of hours, the potstickers should be frozen. Remove the potstickers from the baking sheet and store them in a freezer friendly ziploc bag.
Freeze for up to 3 months.
How To Cook Frozen Potstickers
Do not defrost, add the potstickers straight onto the hot oiled pan. Add 2-3 extra minutes to the cook time as it’ll take time for the bottom of the potstickers to get crispy from frozen.
Do not refrigerate raw potstickers (or defrost them in the fridge) as they will get soggy and lose their shape.
What goes best with potstickers?
- Dipping sauce: I like soy sauce with minced garlic or sweet thai chili sauce to dip in.
- Potstickers as a main dish: rice, vegetables (broccoli, kimchi, bok choy), etc
- Potstickers as a side dish: stir fry, ramen, chow mein, etc
Pork Potstickers
Ingredients
- 36 round dumpling wrappers
- 500 grams ground pork
- 3 tbsp garlic, minced
- 1 tsp salt
- olive oil, 1-2 tbsp per cooking batch
Instructions
- Loosen up the dumpling wrappers so that they’re ready to be used without sticking together. Fill a small bowl with water for wrapping and sealing the potstickers. Set aside.
- In a large bowl, combine the ground pork, minced garlic, and salt. Mix together.
- Dip the edges of the wrapper in water (or using a wet finger) wet the edge of half the wrapper.
- Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
- Fold the wrapper in half and start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
- Set aside the potsticker when done and continue onto the next one until you’re out of filling.
- When all the potstickers are done, heat a large non-stick skillet or cast iron on medium heat. Add in oil and put the potstickers in the pan. Pan fry the potstickers for 3-4 minutes, until the bottoms are golden brown.
- Carefully add in 1/4 of water into the pan and quickly place the lid on.
- Let the potstickers cook for another 6-8 minutes. More time may be needed if your dumpling wrappers are thick. Set aside when done.
- Repeat the process until all the potstickers are cooked.
- Store uneaten potstickers in an airtight container for up to 4 days.
More Meal Prep Recipes to Try
- Sheet Pan Chicken Teriyaki with Veggies and Pineapple
- Taco Bowl Meal Prep
- Instant Pot Cashew Chicken
- Yakitori Inspired Meatballs
- Spring Roll in a Bowl
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Leave a Reply