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.
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon hoisin
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha*, or more, to taste
- 1/4 teaspoon white pepper
- 36 wonton wrappers
- 2 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!