Pork Pot Stickers

Name: Pork Pot Stickers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: Chinese
Ingredients: 1 pound ground pork; 1 scallion, white and green parts, thinly sliced; ½ cup jicama or water chestnut, finely chopped; 4 cups Napa cabbage, finely chopped; 6 cloves garlic, minced; 2 tablespoons fresh cilantro, minced; 1 egg white; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon vegetable oil; 2 tablespoons cornstarch; 2 tablespoons salt; Fresh-ground black pepper; 30 round wonton wrappers, 4½ inches; ¼ cup vegetable oil, for frying; ½ cup water; Soy sauce, for serving; Chili sauce, for serving

Recipe GLPRbf632791982627

Chinese

Appetizer

50 min

223 cal

Servings: 10

Stovetop

SNAP eligible

Crispy pan-fried dumplings filled with seasoned ground pork, fresh Napa cabbage, and aromatic garlic, finished with a light steam-and-sear technique for tender wrappers and golden bottoms. Served with soy sauce and chili sauce for dipping.

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Ingredients

1 pound ground pork

1 scallion, white and green parts, thinly sliced

½ cup jicama or water chestnut, finely chopped

4 cups Napa cabbage, finely chopped

6 cloves garlic, minced

2 tablespoons fresh cilantro, minced

1 egg white

3 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 tablespoon vegetable oil

2 tablespoons cornstarch

2 tablespoons salt

Fresh-ground black pepper

30 round wonton wrappers, 4½ inches

¼ cup vegetable oil, for frying

½ cup water

Soy sauce, for serving

Chili sauce, for serving

Directions

In a large bowl, combine the ground pork, sliced scallion, jicama, chopped Napa cabbage, minced garlic, minced cilantro, egg white, oyster sauce, soy sauce, toasted sesame oil, vegetable oil, and cornstarch. Season generously with salt and black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the filling.
Place one wonton wrapper on a clean work surface. Wet the edges lightly with water using your finger. Spoon about 1 tablespoon of filling into the center of the wrapper.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and remove any air pockets. Then fold the two bottom corners of the triangle inward and press them together to form the classic pot sticker shape. Repeat with remaining wrappers and filling.
Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Working in batches to avoid crowding, place pot stickers flat-side down in the hot oil. Pan-fry for 2–3 minutes until the bottoms are golden brown and crispy.
Pour the water into the skillet around the pot stickers (not directly on them). Cover immediately with a lid and reduce heat to medium. Steam for 6–8 minutes until the wrappers are tender and translucent, and any pork reaches an internal temperature of 160°F. Remove the lid and cook uncovered for 1 minute to evaporate excess moisture.
Transfer the pot stickers to a serving platter. Serve hot with soy sauce and chili sauce on the side for dipping.

Comments

Grocery List Plus Editorial Staff4

Jicama is the catch: you'll need an Asian market or a lucky find at Harris Teeter's specialty produce section, and that second stop adds real friction to a weeknight. The filling itself is cheap—ground pork, cabbage, scallions, and pantry staples like soy and sesame oil are standard at any Charlotte grocer—and ten servings keep the cost per dumpling around $0.80 to $1.00. The stated 50 minutes omits the time to fill and pleat each wrapper by hand; budget 75 to 90 minutes total, or assume you're skilled at this. Pot stickers reheat beautifully in a skillet with water, which makes them a smart make-ahead, but the filling is forgiving and simple enough that this is a weekend project, not a save-the-weeknight dish.