Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)

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.

Welcome the audience and introduce the recipe for pork and cabbage potstickers.

Discuss the importance of using fatty ground pork (80-85% lean) for juicy filling; suggest adding oil if using lean pork.

Prepare about 1.5 cups of finely sliced cabbage, mentioning that half a small cabbage can be used.

Demonstrate slicing the cabbage and suggest using a food processor for convenience.

Add at least 2 tablespoons of minced ginger and 2 tablespoons of minced garlic to the filling.

Saute the cabbage with ginger and garlic for 1-2 minutes to soften it and infuse flavor, then transfer to a plate to cool.

Prepare the pork by mixing it with tapioca starch and water to create a paste-like consistency, which makes the meat tender and springy.

Mix in soy sauce, sesame oil, and sugar into the pork mixture, then add the cooled vegetables and combine everything.

Wrap the dumplings using homemade wrappers or store-bought; place about 1.5 tablespoons of filling in the center.

Demonstrate the pleating technique, creating pleats on one side of the dumpling and sealing it.

Cover the dumplings with a dry cloth to prevent drying out while working.

Heat 2 tablespoons of oil in a large cast iron or nonstick skillet over medium-high heat.

Arrange the dumplings in the skillet and cook until the bottoms are golden brown.

Pour 1/4 cup of water into the skillet and cover it with a lid to steam the dumplings for 6 minutes.

Optionally, create a dumpling skirt for extra crispiness while cooking.

Prepare the dipping sauce by mixing grated ginger, garlic, sliced scallions, soy sauce, ginseng vinegar, and a drizzle of sesame oil.

Taste the finished dumplings, noting the juicy pork and crispy bottoms, and suggest freezing leftovers for later use.

Advise against refrigerating uncooked dumplings to prevent sogginess and tearing of the wrappers.

Mention that ground chicken can be used as a substitute for those who don't eat pork, with the same oil addition for lean meat.

Provide a brief Chinese lesson on the pronunciation of 'potstickers' in different dialects.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens