Pork Potstickers
Homemade pork potstickers filled with napa cabbage, ground pork, ginger, scallion, soy sauce, and sherry, then pan-fried and steamed until crisp and tender.
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Ingredients
For the Pork Filling
- 8 oz napa cabbage finely shredded, about 3 c
- 1 tbsp kosher salt for cabbage
- 8 oz ground pork
- 2 tbsp fresh ginger minced
- 1 scallion thinly sliced
- 2 tsp soy sauce
- 2 tsp dry sherry
- 1 tsp kosher salt
- 1/2 tsp sugar
For the Dumpling Dough
- 3 c all-purpose flour
- 3/4 c water
- 1/2 tsp table salt
For Cooking
- 2 tbsp sesame oil divided
- 1/2 c water divided
Instructions
Prepare the cabbage.
- Place the finely shredded napa cabbage in a bowl and toss it with 1 tbsp kosher salt. Let the cabbage stand for 30 minutes to draw out excess moisture.
Rinse and dry the cabbage.
- Rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze the cabbage firmly to remove as much liquid as possible.
Prepare the pork filling.
- In a large bowl, combine the drained cabbage, ground pork, minced ginger, sliced scallion, soy sauce, dry sherry, 1 tsp kosher salt, and sugar. Mix until evenly combined.
Portion the filling.
- Shape 2 tsp portions of the pork mixture into small balls. Place them on a baking sheet, cover, and refrigerate for at least 30 minutes.
Prepare the dough.
- In a medium bowl, stir together the all-purpose flour, water, and 1/2 tsp table salt with a fork until a rough dough forms.
Knead the dough.
- Knead the dough until all flour is fully incorporated and the dough becomes cohesive.
Rest the dough.
- Divide the dough into three equal balls. Cover with plastic wrap and allow the dough to rest for 30 minutes.
Roll the dough.
- Working with one dough ball at a time, roll it out on a lightly floured surface until it is approximately 1/8 inch thick.
Cut the wrappers.
- Using a 3 1/2-inch round cutter, cut the dough into 8 to 10 rounds. Cover the rounds with plastic wrap to prevent drying. Repeat with the remaining dough balls.
Fill the wrappers.
- Place one chilled pork filling ball in the center of each dough round.
Shape the potstickers.
- To form a triangle shape, lightly pinch the edge of the dough at three points around the circle, similar to the 12 o’clock, 4 o’clock, and 8 o’clock positions. Bring the rounded edges together around the filling to create three equal sides.
Seal the dumplings.
- Press the open rounded edges firmly together to seal each dumpling. Place the filled dumplings on a floured baking sheet.
Heat the pan.
- In a sauté pan over high heat, heat 1 tbsp sesame oil. Add half of the dumplings to the pan, leaving space between each one. Reduce the heat to medium.
Pan-fry the dumplings.
- Cook the dumplings for 3 minutes, or until the bottoms begin to brown.
Steam the dumplings.
- Slowly add 1/4 c water to the pan. Cover immediately and reduce the heat to low. Steam for 6 minutes, or until the filling is cooked through.
Crisp the bottoms.
- Uncover the pan, raise the heat to medium-high, and cook for an additional 3 minutes, or until the bottoms are crisp.
Cook the remaining dumplings.
- Repeat the pan-frying, steaming, and crisping process with the remaining dumplings, using the remaining sesame oil and water.
Serve.
- Serve the pork potstickers warm with your preferred dipping sauce.
Notes
To make these Pork Potstickers gluten free, replace the all-purpose flour with a gluten-free dumpling wrapper dough or use certified gluten-free dumpling wrappers. Substitute the soy sauce with gluten-free tamari or certified gluten-free soy sauce. Check the dry sherry label to confirm it is gluten free, or replace it with gluten-free rice wine. Ensure all seasonings, including kosher salt and sesame oil, are processed without gluten cross-contamination. Gluten-free wrappers may be more delicate, so handle them gently when filling and sealing.