Pork potstickers seem like a terrible idea when you are assembling them (even a good audiobook is hard-pressed to help me forget how boring I find the task, although, really, it only takes about 12 minutes to make 50), but the best idea ever when you need a quick lunch or dinner and you suddenly remember you are eight minutes away from a hot, delicious, healthy pork potsticker.
pork potsticker recipe
Pork and Bok Choy Potstickers
Piping hot with a side of dipping sauce, this pork potsticker recipe hits the spot every single time! Skip the Panda Express and try these out at home!
Ingredients
- 1/2 lb ground pork
- 1 c finely chopped bok choy (both white and green parts) you can use spinach
- 2 tbsp minced fresh ginger
- 1 1/2 tbsp minced garlic
- 1 1/2 tbsp soy sauce
- 2 tbsp sesame or coconut oil
- 1 tsp rice vinegar
- 1/2 tsp hot chili sauce
- 1/4 c thinly sliced green onions
- 2 tbsp minced cilantro
- 1 egg
- pinch salt and pepper be generous
- 1 package wonton wrappers
Instructions
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In large bowl mix the pork, bok choy, ginger, garlic, soy sauce, sesame oil, rice vinegar, hot sauce, green onions, cilantro, egg, and salt and pepper. Set up a station with the filling, gyoza wrappers, a little bowl of water, and a sheet pan lined in plastic wrap.
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In a bowl, mix all ingredients except for wrappers (obviously!), until well combined.
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In the center of a wonton wrapper, drop about a tablespoon of the pork/bok choy mixture. With a wet finger, moiston the edge of your wonton wrapper all the way around, fold it in half and crimp the edges.
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Lay on a cookie sheet. Repeat a million times until FINALLY all of your filling is gone.
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Freeze for an hour or two and then transfer to a plastic bag or tupperware (or cook immediately).
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To cook, heat 1 tablespoon of oil in a frying pan over medium heat, swirling to coat the bottom of the pan. When oil is hot, add potstickers in a single layer and let cook for about 3 minutes, until you have a nicely browned bottom. Flip the potstickers over, add 2
tablespoons of water and cover. Let steam for about 3 minutes. Remove the cover and let cook another minute or two. -
Serve immediately with the dipping sauce of your choice (I like soy sauce, Bart likes this random sweet chili sauce I bought for $1 on the Asian aisle of my grocery store).
Recipe Notes
Adapted from JB Organic Community Recipe Board
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Miriam says
This is what I'm going to make for dinner tonight….thanks!! (Sorry to hear about your Grandpa G.)
The Apron Gal says
Love these! I want to make them for lunch right now! Unfortunately I am at work. hah.
megan says
Dang those look good.
C says
You make this sound so easy! Just a couple of questions b/c for some reason I find potstickers intimidating – Is your ground pork cooked when you put it inside the wrappers, or raw? Just curious – 6 minutes of cooking time seems like so little to make sure the pork is cooked through…also, if you are planning to cook immediately, do we still have to freeze it and then cook it to help it hold together?
Jenna Hatfield says
Crap, I have this question too. Now I don't know what to do and I was making them tonight.
Janssen says
Should be fine. Just pinch them together extra tight
Karen says
What a great idea, especially since I have a large bag of greens in my fridge waiting to be used. I just wish it used a few more…guess I will just have to make a double recipe.
Peaceful Reader says
You make these sound so dang easy that I'm going to have to give them a try.
Elsha says
Ooooh, I should make these! Especially since we have a bunch of wonton wrappers in the freezer.
Jodi says
I made Kayla's pot stickers last Fall and they were SO good. I'll have to try these out too.
his little lady says
Potstickers are the best. This all looks scrumptious!!
xo TJ
Anonymous says
very good. Did use 2 T hoisin sauce instead of the soy sauce/rice vinegar and chili sauce as had that on hand. Thanks for the recipe. I have tried several and this is very close to Panda Express. Luci
Anonymous says
ooops, forgot to say didn't put in cilantro. Luci