Potstickers Recipe | Maxi's Kitchen

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat adds fiber, while wonton wrappers are more accessible.

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 is budget-friendly.

Chop 2 tablespoons of ginger without peeling and mince it before adding to the filling bowl.

Chop about 1 cup of cabbage into small pieces and add to the filling bowl, explaining that it will release water during cooking to keep the filling moist.

Reserve some green tops of the scallions for the sauce and chop the rest to add to the filling.

Dice dried shiitake mushrooms and add them to the filling bowl.

Add 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 egg, and the water from the soaked mushrooms to the filling bowl.

Mix in cornstarch to create a slurry and then add it to the filling to prevent a ground meat texture.

Add ground pork to the filling mixture and mix everything together thoroughly, using hands or a spoon.

Drizzle oil into the pan where the potstickers will be cooked.

Begin folding the potstickers by placing a dollop of filling in the center of a dumpling wrapper, moistening the edges with water, and pinching it together with pleats.

Place the folded potstickers directly into the oiled pan, ensuring they are not too close together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens