By far, one of my favorite Asian foods is potstickers. I would love to eat them more often but always hate the exorbitant price they carry in our local restaurants. At about $7 or more for 6 as an appetizer, we just don’t order them often. In my local Asian food store, the price is much more reasonable at only $5 or so for a bag of 12, but the flavors are just not as good – so the lower price is really a trade-off in flavor. So we decided to try our hand at making pot stickers at home. They are much easier to make than we imagined and the recipe makes enough to have for dinner and freeze for later which is a huge bonus for us. I eat these a lot on Station days when my husband is away from home for dinner – or as a quick snack after work. They never disappoint! Since we have all the basics already in our pantry, this recipe is very cost-effective for us to do at home.
Unless you are cooking for a crowd, you should have quite a few left over as this recipe makes about 40 Potstickers – and that’s by design really. So if you are not intending to freeze any, reduce this recipe by half. Once you are ready to freeze the extras, just put them in the freezer on a baking sheet lined with parchment paper, wax paper or a silicon liner and individually quick freeze them first before transferring them into a zip-top freezer bag. Otherwise, they will stick together. Now I can indulge in my pot sticker cravings whenever my hunger pangs strike! And I promise these potstickers as so much tastier that anything you’ll find in your grocer’s freezer section. When you’re ready to eat the frozen ones, just add the frozen potstickers into a hot skillet without thawing, but remember that the cooking time will be longer than their fresh counterparts by about two or three minutes.
We started with this recipe for Perfect Potstickers by Alton Brown and ended up modifying it to more authentic Asian style condiments as Ketchup and prepared mustard seemed a little out-of-place in a potsticker recipe — maybe it’s just us — but we have a small collection of Asian style sauces so the substitutions we made were items we had on hand and mirrored the flavors we enjoy from our local restaurant.
Also, Note* because I try to limit my MSG, I use a soy sauce equivalent that is MSG free. You may, of course, use soy sauce, if you prefer.
- 1 pound ground pork or turkey
- 2 cloves garlic, minced or garlic paste
- 2 green onions, thinly sliced
- 1 tablespoon hoisin sauce
- 1 tablespoon freshly grated ginger or ginger paste
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha
- 1/4 teaspoon ground black pepper
- 40 2-inch round won ton wrappers
- 2 tablespoons vegetable oil
- Braggs Liquid Aminos or Soy sauce, for serving
- In a large bowl, combine pork, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, place wrappers on a work surface lined with a dry lint free tea towel. I find this help me keep the wontons from sticking to my work space.
- Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. If you're feeling fancy, try making tiny pleats in the wrapper to make a "fan". It's a little extra time, but so eye appealing to dinner guests.
- Heat the vegetable oil in a large skillet over medium heat. Add the pot stickers in a single layer and cook until golden, about 2-3 minutes per side. If you prefer to steam them, add 2 tablespoons of water to the pan and cook through about 2-3 minutes. When the water evaporates, the wonton skins will crisp up.
- Serve immediately.
When you’re ready to eat the frozen ones, just toss them into the skillet without thawing, but remember that the cooking time will be longer than usual by two or three minutes.Also Note* because I try to limit my MSG, I use a soy sauce equivalent that is MSG free. You may, of course, use soy sauce, if you prefer.