Asian-Inspired Ginger Pork Potstickers

March 30, 2022 • 0 comments

Homemade pot stickers are so versatile—you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage. Please note that it's important to use organic soy sauce in particular as any non-organic soy products contain genetically modified soy that's chemically adulterated. We served these with the dipping sauce and an asian coleslaw to use up the rest of the cabbage that was left over from this recipe!

Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 6

Ingredients

(1 lb.) Ground Pork
(4 Cloves) Minced Garlic
(1/2 Cup) Finely Chopped Green Onions
(3 Tbsp.) Finely Minced Fresh Ginger
(2 Tbsp. plus 1 Tsp.) Organic Soy Sauce
(1 Tsp.) Sesame Oil
(1 Pinch) Cayenne Pepper
(1 1/2 Cups) Finely Chopped Green Cabbage
(1 Package) Wonton Wrappers
(1/4 Cup) Organic Rice Vinegar
(1/4 Cup) Organic Soy Sauce
(6 Tbsp. for frying) Beef Tallow
(8 Tbsp.) Water, for steaming

Directions

Step 1

Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.

Step 2

Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.

Step 3

Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.

Step 4

Heat tallow (or oil of your choice) in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

by Jazmin Brown