Growing up in a very korean family, we had homemade potstickers at least once a week – steamed, fried, boiled, kimchi satiate, mushroom fill, shrimp filling…you name it. So it ’ s no surprise that I always have to order a plate of potstickers when we eat out at an asian restaurant. But at the end of the day, nothing will ever beat homemade potstickers .
The best thing about homemade potstickers is that it ’ s so easy to put in concert and you can wholly customize the fillings. I ’ ve made shrimp potstickers before thus I tried something a small different with a pork filling with tons of shiitake mushrooms. But feel spare to use your front-runner kind of protein, although I ’ ve found that pork very creates a more tender filling than any early kind of ground meat. You can even add in your favorite veggies that you have on hand !
You can flush make a huge batch of potstickers and pop them correct in the deep-freeze – that way you can indulge in your asian food cravings whenever you want ! barely be certain to freeze them on a baking sheet first before throwing them into a deep-freeze bag. When you ’ re cook to eat, you can toss them right onto the frying pan without thawing, although fudge time may be longer than common .
so there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. now who still wants boughten potstickers ? !
Yield: 6 servings
prep time: 20 minutes
cook time: 10 minutes
total time: 30 minutes
Homemade potstickers are easier to make than you think, and they taste 10000x better than the store-bought ones!
20 minutes10 minutes
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon hoisin
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha*, or more, to taste
- 1/4 teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil Soy sauce, for serving
- In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
20 minutes10 minutes
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Servings Per Container 6
Amount Per Serving
Calories from Fat 142.2
% Daily Value*
Total Fat 15.8g
Saturated Fat 5.6g
Trans Fat 0g
Total Carbohydrate 28.0g
Dietary Fiber 1.0g
Read more: The Best Classic Chili – The Wholesome Dish
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs .