The Best Potstickers Ever
Crispy, golden-brown bottoms and juicy, flavorful centers make "The Best Potstickers Ever" a must-try recipe for dumpling enthusiasts! These homemade potstickers are filled with an irresistible blend of ground pork, finely chopped shrimp, shredded green cabbage, and aromatic ingredients like garlic, ginger, and scallions. A dash of soy sauce and sesame oil brings depth to the savory filling, while the tender wonton wrappers seal in all that goodness. Perfectly pan-fried and steamed to achieve the quintessential dumpling texture, these potstickers are easy to prepare and cook in just 15 minutes. Serve them hot with your favorite dipping sauce—soy sauce, chili oil, or a tangy soy-vinegar blend—for an appetizer or main dish that’s guaranteed to impress. Whether you're hosting a party or enjoying a casual dinner, these homemade potstickers are destined to become a family favorite!
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Recipe Information
Ingredients
- 300 grams ground pork
- 200 grams shrimp, peeled and finely chopped
- 1 cup green cabbage, finely shredded
- 3 stalks scallions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 40 pieces wonton wrappers
- 3 tablespoons vegetable oil
- 1 cup water
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, shredded cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix until well combined and evenly incorporated.
Set up a workstation with a small bowl of water, the wonton wrappers, and the filling mixture. Take one wonton wrapper and place it in your palm.
Place about 1 teaspoon of filling in the center of the wrapper. Dip your finger in the water and run it along the edges of the wrapper to moisten.
Fold the wrapper in half over the filling to create a half-moon shape, pressing the edges to seal tightly. If desired, pleat the edges for a decorative finish.
Repeat with the remaining wrappers and filling. Keep the completed potstickers covered with a clean, damp towel to prevent them from drying out.
Heat one tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, arrange potstickers flat-side down in a single layer, leaving space between them.
Fry the potstickers for 2-3 minutes, or until the bottoms are golden and crisp. Carefully pour in 1/4 cup of water and cover the skillet with a tight-fitting lid.
Allow the potstickers to steam for 5-6 minutes, or until the water has evaporated. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms further.
Transfer the cooked potstickers to a serving plate. Repeat the process with the remaining potstickers, adding more oil as needed.
Serve hot with your favorite dipping sauce, such as soy sauce, chili oil, or a mixture of soy sauce and rice vinegar.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.9 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 459 mg | 35% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1354 mg | 29% | |
*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.
