A 1 Pot Stickers with Chili Pineapple Dipping Sauce A1
Indulge in the perfect balance of savory, sweet, and spicy with these A 1 Pot Stickers with Chili Pineapple Dipping Sauce! These golden, pan-seared dumplings are filled with a flavorful blend of ground pork, crisp green cabbage, aromatic ginger, and garlic, all delicately wrapped in tender wonton wrappers. The real star of this dish, however, is the zesty chili pineapple dipping sauce—a tantalizing combination of tangy pineapple juice, sweet chili sauce, and a hint of heat from red pepper flakes, brought to life with a silky cornstarch-thickened finish. Ready in under an hour, this one-skillet recipe is perfect for appetizers, dinner, or your next party platter. Easy to make yet utterly impressive, these pot stickers will have everyone reaching for seconds—and the sauce! Keywords: pot stickers recipe, pork dumplings, chili pineapple sauce, one-skillet appetizers, easy potsticker recipe.
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 1 cup Green cabbage, finely shredded
- 2 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 20 pieces Wonton wrappers
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 0.5 cup Pineapple juice
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
- 0.5 teaspoon Crushed red pepper flakes
Instructions
In a large mixing bowl, combine ground pork, shredded cabbage, green onions, grated ginger, minced garlic, soy sauce, and sesame oil. Mix well until evenly combined.
Place a wonton wrapper on a clean surface. Add a small teaspoon of the pork mixture to the center of the wrapper.
Dampen the edges of the wrapper with water, fold in half to form a semicircle, and press the edges firmly to seal. Pleat the edges if desired. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Add half the potstickers in a single layer to the skillet and cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Let the potstickers steam for 6-7 minutes until the filling is fully cooked and the wrappers are tender.
Uncover and let any remaining water evaporate. Remove the potstickers, wipe the skillet clean, and repeat the process with the remaining oil and potstickers.
For the dipping sauce, combine pineapple juice, sweet chili sauce, rice vinegar, and crushed red pepper flakes in a small saucepan over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the saucepan and stir until the sauce thickens (about 2 minutes). Remove from heat and let cool.
Serve the potstickers hot with the chili pineapple dipping sauce on the side.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 43.7 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
