Pork Potstickers Recipe (2024)

FAQs

What are pork potstickers made of? ›

These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.

How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Pour a little oil into the pan then add the potstickers. When the bottom part of the potstickers turns light brown, pour in cold water or slurry (explained later) then immediately cover with a lid. Uncover when the water evaporates. Cook another 30 seconds or so to crisp up.

"Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated."

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame or peanut oil. You can also use vegetable or olive oil if you prefer.

Dumplings in alfredo sauce: Alfredo sauce is an easy way to elevate frozen dumplings. Treat them like pasta and cook them in the simmering sauce; sliced onion, chopped garlic, or bacon are all good additions for extra flavor. If you don't have jarred sauce on hand, milk or heavy cream can be a quick fix.

If you're using frozen dumplings, let them defrost completely before you start pan-frying, and if you made your own dumplings with storebought wrappers, make sure they're sealed tight—the intense heat from the pan has a way of rupturing sealed edges, Helen warns.

How to make potstickers even better? ›

The best side dishes to serve with potstickers are fried rice, green beans, lo mein, or sesame chicken for a complete and balanced meal. If you are looking for some complementary appetizers to serve party guests, try egg rolls, spring rolls, or fried wontons.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

Key Takeaways: Pork pot stickers are a tasty appetizer with around 50-70 calories per dumpling, making them a great low-calorie option for those watching their intake. These dumplings are a good source of protein, with 3-5 grams per serving, and also provide essential minerals like iron and calcium for a balanced diet.