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Potstickers, or, How to Use Up Green Things

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 potsticker recipe

5 from 8 votes
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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!

Course Main Dish
Cuisine Chinese
Prep Time 1 hour 20 minutes
Cook Time 5 minutes
Author Janssen Bradshaw

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

  1. 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.

  2. In a bowl, mix all ingredients except for wrappers (obviously!), until well combined.

  3. 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.

  4. Lay on a cookie sheet. Repeat a million times until FINALLY all of your filling is gone.

  5. Freeze for an hour or two and then transfer to a plastic bag or tupperware (or cook immediately).

  6. 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.

  7. 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

if you liked this pork potsticker recipe, you might also like these other recipes:

 

pork portsticker recipe

 

Ingredients
* 1/2 pound ground pork
* 1 cup finely shredded bok choy
* 2 tablespoons ginger, peeled and grated
* 1 1/2 tablespoons minced garlic
* 1-2 tablespoons soy sauce
* 2 tablespoons sesame oil
* 1 splash rice vinegar
* 1 squirt hot chili sauce
* 1/4 cup thinly sliced green onions
* 2 tablespoons minced cilantro
* 1 egg
* Pinch kosher salt and black pepper
* 1 package gyoza wrappers
* Water
* Canola oil
* 1 cup chicken broth
* Tangy Ginger Lime Sauce, recipe follows
Directions
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.
Lay out a gyoza wrapper and wet the outside edge with a little water.
Place a teaspoon of filling in the center of the wrapper. Fold the
wrapper so the edges meet in a half moon shape. Wet the outer edge and
crimp into the familiar potsticker shape. Set on the sheet pan and cover
with plastic wrap to prevent drying. Repeat until all the filling is
used.temperature.
Ingredients
* 1/2 pound ground pork
* 1 cup finely shredded bok choy
* 2 tablespoons ginger, peeled and grated
* 1 1/2 tablespoons minced garlic
* 1-2 tablespoons soy sauce
* 2 tablespoons sesame oil
* 1 splash rice vinegar
* 1 squirt hot chili sauce
* 1/4 cup thinly sliced green onions
* 2 tablespoons minced cilantro
* 1 egg
* Pinch kosher salt and black pepper
* 1 package gyoza wrappers
* Water
* Canola oil
* 1 cup chicken broth
* Tangy Ginger Lime Sauce, recipe follows
Directions
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.
Lay out a gyoza wrapper and wet the outside edge with a little water.
Place a teaspoon of filling in the center of the wrapper. Fold the
wrapper so the edges meet in a half moon shape. Wet the outer edge and
crimp into the familiar potsticker shape. Set on the sheet pan and cover
with plastic wrap to prevent drying. Repeat until all the filling is
used.temperature.
Ingredients
* 1/2 pound ground pork
* 1 cup finely shredded bok choy
* 2 tablespoons ginger, peeled and grated
* 1 1/2 tablespoons minced garlic
* 1-2 tablespoons soy sauce
* 2 tablespoons sesame oil
* 1 splash rice vinegar
* 1 squirt hot chili sauce
* 1/4 cup thinly sliced green onions
* 2 tablespoons minced cilantro
* 1 egg
* Pinch kosher salt and black pepper
* 1 package gyoza wrappers
* Water
* Canola oil
* 1 cup chicken broth
* Tangy Ginger Lime Sauce, recipe follows
Directions
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.
Lay out a gyoza wrapper and wet the outside edge with a little water.
Place a teaspoon of filling in the center of the wrapper. Fold the
wrapper so the edges meet in a half moon shape. Wet the outer edge and
crimp into the familiar potsticker shape. Set on the sheet pan and cover
with plastic wrap to prevent drying. Repeat until all the filling is
used.temperature.

Coat
a hot sauté pan with some canola oil and place potstickers down flat in
the pan. Brown one side over medium heat. When they appear golden add
about 1/8 cup chicken broth to the pan and quickly cover with a lid to
steam. Allow to steam for 2-3 minutes. Uncover and let the potstickers
fry until the underside is crisp again. Serve hot with the Tangy Ginger
Lime Sauce.

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13 Comments

  1. 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?

  2. 5 stars
    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.

  3. 5 stars
    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

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