Serves 10
50 min
Pork Pot Stickers
Recipe GLPRbf632791982627
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
