The Pioneer Woman Tasty Kitchen
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Pork and Ginger Potstickers

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

I first tried these potstickers last summer, and my husband and I fell in love with them. They’ve made regular appearances at our house ever since– a true feat, since we really don’t make many meals over and over again.

I like to grind our own pork from pork loin chops in my food processor for a lower-fat option.

They are change-your-life good!

Ingredients

  • ¾ pounds Ground Pork
  • 3 stalks Green Onion, Minced
  • 5 leaves Napa Cabbage, Minced
  • 5 whole Mushrooms, Minced
  • 2 cloves Garlic, Minced
  • ¼ cups Fresh Ginger, Minced
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Sesame Oil
  • 3 Tablespoons Soy Sauce (I Use Low-sodium)
  • ½ teaspoons Black Pepper
  • 1-½ package (about 12 Oz. Package) Round Potsticker Wrappers
  • 1 Tablespoon Canola Oil, For Cooking

Preparation

Make sure all vegetables are finely minced. You don’t want a mush, you want a mince, but you don’t want large chunks of anything in the filling. Combine all the ingredients (except the wrappers and canola oil) and stir well to combine. Scoop small teaspoons of filling into the center of each round wrapper. Use a pastry brush to brush water on one half of the wrapper’s border.

Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles. Pinch the edge together tightly. Make several small folds at the top of each wrapper and set aside.

Note: You will probably only use 1 1/2 packages of wrappers. Freeze the remaining ones for up to 3 months.

If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper. Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use. Otherwise, use immediately.

To cook, heat a large pan with 1 tablespoon canola oil. Place about 1 dozen potstickers in at a time, flat side down. Cook 2-3 minutes over medium-high heat until bottoms are browned. Pour in 1/2 cup water and cover with a lid. Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.

If cooking frozen, add an additional 2-3 minutes to the steaming time.

Serve with dipping sauce or teriyaki sauce.

7 Comments

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juliedrost on 9.12.2010

So good! I made these lat night and they turned out wonderful. I was surprised at how easy they were!

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mikewas on 8.8.2010

These look great — my wife & I love pot-stickers! I have to give these a try.

Thanks!

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emily {onelovelylife} on 7.20.2010

cowladycc — you fill the potstickers raw. The heat from browning and steaming them will cook them all the way through. :)

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leetevan72 on 7.20.2010

I really can’t wait to make these. I will definately let you know how they turn out! Thanks for posting!

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angiespantry on 7.19.2010

I am soooo going to make these! Thanks!

7 Reviews

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bkraemer on 2.3.2012

Absolutely delicious! I used a corn starch and water mixture to seal them shut. While I froze some for later, next time I’ll make a double batch and freeze even more.

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Cathy Bray on 9.28.2011

My kids loved these! Thank you for the recipe! These are going in my “keeper” file. :)

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juliedrost on 9.12.2010

So good! I made these for dinner last night and I was surprised at how easy they were! My kids gobbled them all up.

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DessertForTwo on 9.11.2010

These potstickers are DELICIOUS! I used the food processor to chop all the ingredients (except corn starch, soy, and sesame oil). So easy and fast! My cowboy ate these, even though he thinks he doesn’t like mushrooms. This recipe is definitely a keeper! Thanks so much for sharing!

Tkehle: Did you first let the pot stickers sear, then add the water to deglaze the pan? The water releases them from the bottom of the pan.

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tkehle on 7.23.2010

These were truly delicious! While the prep was a little tricky, once you got into the groove, it was easy! My only problem was, my potstickers really stuck to my pan. They weren’t so pretty coming out of the pan, but they were delicious! Can anyone tell me what I might be doing wrong?

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