Friday, July 3, 2009

Pork Potstickers

I had been seeing potstickers a few weeks back on everyones blog pages and have been wanting to make them for quite a while now. This was our first attempt at home to make our own, as Mike has made them before for various restaraunts that he has worked for over the years.
So here it is. I think I did a fairly good job of pleating the wrappers properly for my first ever try. Woo-Hoo! And yes, I did "cheat" and bought dumpling wrappers. I am not very good at making my own noodle recipes. Anyhow, I made my own adaption with what I had on hand of Steamy Kitchens version found here: For the filling I used ground pork, nappa cabbage, scallions,baby bella mushrooms (I had on hand,no shitakes on hand), minus the bean sprouts(again not on hand) adding water chestnuts instead for crunch factor, soy sauce, sesame oil & corn starch plus a Tblsp. or two of water. Amounts are stated in recipe link above. All chopped up in food processor. Then fill and pleat potstickers. Keep covered with a damp towel so they do not dry ouy while pleating each batch.
After making potstickers, fill a large pot with water and steamer and line with some extra cabbage leaves so that potsickers will not stick and bring to a boil. I have ALOT of appliances and gadgets, however a bamboo steamer is on my "Want To Buy" list :). Next fill with some of the potsickcers and cover. Steam until tender and soft.
Next heat a non-stick frying pan to med-high, add a Tblsp. of non-flavored oil, canola for me in this case (I only use - either one of two types of olive oil:extra virgin & virgin, canola for no flavor or peanut for frying) then turn the heat up to high. Add steamed potstickers and cook for a few minutes until bottoms are lightly golden brown. Next add 1/4 to 1/2 cup of water or stock(your choice),cover and turn heat back down to medium. Cook until liquid has evaporated, then uncover and cook an additional 2 minutes or so.
For the Dipping Sauce: Mix in to a small bowl - 1/4 cup soy sauce,2 Tblsp. balck vinegar (I subbed seasoned rice vinegar,again no black on hand),a few drops each of sesame oil & hot garlic chile sauce, 1/2 tsp. each of minced garlic, minced ginger & sugar. And one scallion finely sliced for garnish.
My accompaniment to the potstickers was again improvised by what I had on hand. I had some left over rice and a couple of slices of Hoisin Pork. Quick Pork Fried Rice: In a small sauce pan I first scrambled an egg and removed to a small bowl. Throw together in small saucepan 1 cup leftover rice, cubed pork, 1/2 cup frozen baby peas and sliced scallions. Add the scrambled egg and a good bit of soy sauce. Cover and cook over low heat until warmed through.

We thought this turned out fantastic and will try it again in the future using shrimp instead of the pork. However the pork rendition is what we are accustomed to from Mikes previous restaraunts.
I suppose in summing it all up; the entire recipe, filling and dipping sauce is very forgiving and you can pretty much add or substitute any of the items to your own preferences.
Hope everyone has a safe & wonderful 4th of July weekend!


  1. I love potstickers, and this looks like a great recipe for them!

    Great blog!

  2. Have you ever tried panfrying them? Oh they are wonderful. I like to make them at home as well. One of my favorites. :)


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