Homemade Pork Potstickers Dumpling Recipe

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

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

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free, while dumpling skins are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are often less salty.

Get your hands really clean and use them to mix all of the ingredients together in the mixing bowl.

If the mixture isn’t cold once it is mixed, cover the bowl and place it into the fridge for 10 or 15 minutes.

Keeping the filling cold, place a scant tablespoon of filling into each skin, fold the skin in half around the filling, and crimp it together by pleating it along its outside edge.

Bend the seam into a crescent shape and sit the dumpling down so it has a flat side.

Once all the dumplings are done, they may be cooked one panful at a time, in a cast-iron pan. Or make one pan and freeze the rest.

To cook: get the skillet hot, just barely to the point of smoking, swirl with high-temp oil like canola or grapeseed oil, then place potsticker dumplings into the pan, sitting on their flat sides.

Immediately, pour in a quarter cup of water and cover the pan. Allow to cook for 4-5 minutes, or for about 30 seconds after steam stops appearing. If the water boils off too fast and the pastry still looks a bit undercooked, add another quarter cup of water and cover once again.

Once the potstickers have been steamed to the point of the pastry being fully cooked, reduce heat input to medium, and refresh oil if need be.

Allow the dumplings to fry and get crispy on their flat side. If desired, turn them once to another side and allow them to become more crispy.

Serve the dumplings with a dipping sauce made by combining all the dipping sauce ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens