Pork and Cabbage Potstickers
I'm thrilled to share my family's favorite potsticker recipe with you. These pan-fried dumplings are a staple in Chinese cuisine, and for good reason - they're easy to make, delicious, and perfect for any occasion. Whether you're looking for a quick weeknight dinner or a crowd-pleasing appetizer, these pork and cabbage potstickers are sure to become a favorite.
I've shared this recipe with friends and family for years, and it's always a hit. The key to making great potstickers is in the filling - a combination of ground pork, shredded cabbage, and aromatics like ginger and garlic. Don't skip the step of making the filling from scratch - it's worth the extra effort!
Why You’ll Love This Recipe
- These potstickers are a breeze to make and can be ready in under 30 minutes.
- The combination of pork and cabbage is a classic for a reason - it's a match made in heaven.
- These potstickers are perfect for a quick weeknight dinner or a special occasion.
- You can make the filling and wrappers ahead of time, making this recipe a great make-ahead option.
- The crispy bottom and fluffy top of these potstickers are irresistible.
Ingredients You’ll Need
- 1 lb ground porkUse a combination of ground pork and pork fat for the best flavor.
- 1/2 cup finely chopped cabbageYou can use either napa or green cabbage.
- 2 cloves garlic, mincedDon't skip the garlic - it adds depth to the filling.
- 1 tablespoon grated fresh gingerUse a microplane to get the right amount of ginger.
- 1/4 cup soy sauceUse a good-quality soy sauce for the best flavor.
- 1 tablespoon oyster sauceOmit if you're vegetarian or vegan.
- 1 tablespoon sesame oilUse a light hand with the sesame oil - it's strong.
- 1 egg, beatenUse the egg to help bind the filling.
- 1 tablespoon cornstarchUse cornstarch to help the filling hold together.
- Salt and pepper, to tasteDon't skip the seasoning - it makes a difference.
- Potsticker wrappers (about 20-24 wrappers)You can find these in the Asian market or online.
- Vegetable oil, for fryingUse a neutral oil with a high smoke point.
- Scallions, chopped (optional)Use for garnish and added flavor.
How to Make It
- 1In a large mixing bowl, combine the ground pork, chopped cabbage, garlic, ginger, soy sauce, oyster sauce, sesame oil, egg, cornstarch, salt, and pepper. Mix everything together until just combined - be careful not to overmix.
- 2Lay a potsticker wrapper on a clean surface and place a tablespoon of the filling in the center of the wrapper.
- 3Dip your finger in a small amount of water and run it along the edges of the wrapper. This will help the wrapper stick together when sealed.
- 4Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the potsticker.
- 5Repeat with the remaining wrappers and filling.
- 6Heat a large skillet or wok over medium-high heat and add a tablespoon of vegetable oil.
- 7When the oil is hot, add a few potstickers to the pan (don't overcrowd) and cook until the bottom is golden brown, about 2-3 minutes.
- 8Flip the potstickers over and cook for an additional 2-3 minutes, until the other side is also golden brown.
- 9Serve the potstickers hot with your favorite dipping sauce.
Tips for the Best Results
- Use a thermometer to ensure the oil reaches the right temperature.
- Don't overcrowd the pan - cook the potstickers in batches if necessary.
- Use a gentle touch when folding the wrappers to avoid breaking them.
- Don't skip the step of making the filling from scratch - it makes a difference in the flavor.
- Experiment with different seasonings and ingredients to make the filling your own.
Variations & Swaps
- Add some diced carrots or zucchini to the filling for extra flavor and nutrients.
- Use different types of meat, such as ground beef or chicken, for a change of pace.
- Add some grated cheddar cheese to the filling for a creamy twist.
- Serve the potstickers with a side of soy sauce and vinegar for a more authentic experience.
- Use different types of wrappers, such as wonton wrappers or gyoza wrappers, for a different texture.
Serve It With
Storage & Reheating
To store potstickers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months. To reheat, steam the potstickers over boiling water for 5-7 minutes, or until they're heated through.
When reheating, be careful not to overcook the potstickers - they can become dry and tough.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can make the filling up to a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before using.
Can I use store-bought potsticker wrappers?
Yes, you can use store-bought wrappers if you prefer. Just be sure to follow the package instructions for thawing and using.
Can I freeze the potstickers?
Yes, you can freeze the potstickers for up to 2 months. Just be sure to place them in an airtight container or freezer bag to prevent freezer burn.
Can I reheat the potstickers in the microwave?
No, it's best to reheat the potstickers in the oven or steamer to prevent them from becoming dry and tough.
Can I make these potstickers vegetarian?
Yes, you can make these potstickers vegetarian by omitting the oyster sauce and using a vegetarian broth instead.
Ingredients
- 1 lb ground pork
- 1/2 cup finely chopped cabbage
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 egg, beaten
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- Potsticker wrappers (about 20-24 wrappers)
- Vegetable oil, for frying
- Scallions, chopped (optional)
Instructions
- In a large mixing bowl, combine the ground pork, chopped cabbage, garlic, ginger, soy sauce, oyster sauce, sesame oil, egg, cornstarch, salt, and pepper. Mix everything together until just combined - be careful not to overmix.
- Lay a potsticker wrapper on a clean surface and place a tablespoon of the filling in the center of the wrapper.
- Dip your finger in a small amount of water and run it along the edges of the wrapper. This will help the wrapper stick together when sealed.
- Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the potsticker.
- Repeat with the remaining wrappers and filling.
- Heat a large skillet or wok over medium-high heat and add a tablespoon of vegetable oil.
- When the oil is hot, add a few potstickers to the pan (don't overcrowd) and cook until the bottom is golden brown, about 2-3 minutes.
- Flip the potstickers over and cook for an additional 2-3 minutes, until the other side is also golden brown.
- Serve the potstickers hot with your favorite dipping sauce.