Pork Potstickers with Ginger and Garlic Fried Rice

Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!  One of the things that makes them super easy is using store bought wonton wrappers.

Pork Wontons

No ratings yet
Print Rate
Total Time: 45 minutes
Servings: 6


  • pound  ground pork
  • cup  shredded green cabbage
  • ounces  shiitake mushrooms, diced
  • cloves garlic, pressed
  • green onions, thinly sliced
  • tablespoon  hoisin
  • tablespoon  freshly grated ginger
  • teaspoons  sesame oil
  • teaspoon  Sriracha*, or more, to taste
  • 1/4  teaspoon  white pepper
  • 36  wonton wrappers
  • tablespoons  oil  (you can use grapeseed, canola, vegetable or wok oil -- just be sure to use oil that is neutral in flavor)
  • 1 1/3  cup  chicken stock
  • Soy sauce, for serving


  • In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
  • To assemble the dumplings, place wrappers on a work surface.
  • Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  • Heat oil in a large skillet over medium heat.
  • Add wontons in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  • When they are golden brown on both sides, add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. This ensure the filling cooks completely.
  • Remove wontons with a spider, place on a heatproof platter and keep in the warm oven.
  • Clean the pan in between batches by pouring in water and allowing the pan to deglaze a bit. This will prevent your pan, and the wontons, from getting charred.
  • Repeat until all the wontons are cooked. Serve immediately.
  • Serve immediately with soy sauce, if desired.
  • To freeze, place uncooked wontons in a single layer on a baking sheet overnight, and place in your freezer. Once completely frozen, transfer to freezer bags. Freezing the wontons first prevents them from sticking together.
  • Let them thaw for about 10-15 minutes before cooking.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.