POTSTICKERS Quick And Simple With Pork

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Start with pork and shiitake mushrooms, finely chop the mushrooms.

Add finely chopped regular chives to the bowl.

Finely chop some cabbage, removing the fibrous rib part.

Mix the pork, mushrooms, chives, and cabbage together before adding sauces to ensure flavors blend well.

Add ginger paste, garlic paste, soy sauce, and sesame oil to the mixture and mix well.

Take wonton wrappers and place filling in the center, being careful not to overfill.

Moisten the edges of the wonton wrappers with water to help seal them, then pinch to close.

Heat a skillet with a little neutral oil over medium heat and lay the potstickers in the skillet.

Add water to the skillet, ensuring it covers the bottom but does not submerge the potstickers, then cover with a lid.

Steam the potstickers for about 5 to 7 minutes on medium to medium-low heat to cook the pork.

After 5 minutes, remove the lid, lower the heat to low, and check that the potstickers are not sticking to the pan.

Let the potstickers crisp up on one side, then flip them over once golden brown.

Check the internal temperature of the pork to ensure it reaches 160 to 165 degrees Fahrenheit if desired.

Prepare a dipping sauce with soy sauce, rice vinegar, and sweet chili sauce, mixing well.

Serve the potstickers with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens