2018 was the year of perpetual pot sticker cravings. I’m talking Instagram stalking, pot sticker envy. Just when I thought I’d be hungry forever for these Chinese dumplings, I realized:
- Pot stickers are easy to make from scratch.
- Using wonton wrappers and this simple pork and cabbage mix rivals every restaurant version I’ve ever tasted.
Pork and Cabbage Pot Sticker Made with Wonton Wrappers
These pork and cabbaged-filled dumplings are totally dunk-able noodle purses. You will have at least a couple gallon sized freezer bags filled to the brim with dumplings for steaming any time (and they only take 22 minutes to steam).
Before sending you on your merry, dumpling making way, a few words about forming dumplings. It’s important to form a clean seal so that your dumplings remain closed when cooking.
If you find your filling getting in the way of the seal, use less filling or move it around a bit to get a clean noodle-on-noodle contact.
Can I steam or fry pot stickers?
You can steam or fry these dumplings, but I prefer to steam because it’s healthier and has a cleaner flavor.
One day, I hope to own a bamboo steaming basket, but until that day comes, this metal steamer with extendable insert works great. Just spread the dumplings out, and don’t overlap them or they will stick together and tear.
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If you make these, I’d love to hear from you in the comments below. Tell me if you steam them or fry.
Pork and Cabbage Potstickers
- 1 3/4 pounds ground pork
- 1 T fresh ginger root, minced
- 4 cloves garlic, minced
- 2 T green onion, thinly sliced
- 4 T soy sauce
- 3 T toasted sesame oil
- 1 egg, beaten
- 1 small head nappa/Chinese cabbage, finely shredded (5 cups)
- 100 3.5 inch square wonton wrappers
- 1 bowl water
- 1/4 cup all purpose flour
- Combine all filling ingredients in a large bowl– pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until mixed together.
- Set up a station to make the dumplings–2 sheet trays sprinkled with flour, a bowl of water, and gallon size freezer bags. Place 1 heaping teaspoon of pork filling onto each wonton wrapper. Moisten edges with water and fold over to form a triangle shape. Do not let filling get in the seam or it will open when it cooks. Press edges together firmly with fingers to seal. Set aside on flour surface until ready to cook.
- Bring a large pot filled with 1″ water to boil and add a steam tray. Place dumplings on top in a single layer and cover pot with lid. Steam over low heat for 23 minutes. Serve immediately with soy sauce, rice vinegar, and Sambal. Garnish with green onion.
*Recipe adapted from Allrecipes.com
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