, , , , ,


Thursday, September 08, 2016

Recipe adapted from NYTimes.  [Recipe makes roughly 48 potstickers].

This week's post is one of my many culinary guilty pleasures.  Just as I'd be happy ordering a full side of crab rangoon at a Chinese take-out, I would have no problem eating a serving or two of potstickers for my entire meal.  It might not be the healthiest choice, but that's fine by me.

Although I went the traditional route using ground pork, other options include ground shrimp, or additional cabbage with minced carrots to keep it vegetarian.  Just as the filling is easily customized, you can substitute the dipping sauce below for just soy sauce, sweet chili sauce, or even your own Asian barbecue sauce.

The original recipe was fine on its own, but I ended up making a few adjustments.  First, I added some additional salt to the filling.  I thought I'd be fine without any, since the soy sauce already has some, but the end product still needed a touch more.  Second, I ended up changing the cooking procedure to keep your stovetop a little cleaner and the browning of your potstickers a little more controlled.  The original recipe has you brown your potstickers halfway in oil, add water and steam until cooked, and then finish browning once the water has evaporated.  Although this is the traditional approach, it creates a huge mess (since hot oil and water obviously don't get along), and it is easy to achieve too much color on your potstickers.  Lastly, I added some minced shiitake mushrooms (sautéed in truffle oil) to the filling, but they could easily be left out if you're not a mushroom fan.


3/4 pound ground pork
1 cup minced cabbage, plus 1/2 teaspoon kosher salt
2 tablespoons minced ginger
1 tablespoon minced garlic
6 scallions, minced
2 tablespoons soy sauce
4 ounces shiitake mushrooms, minced
1/2 teaspoon kosher salt

48 potsticker (round wonton) wrappers

2 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon honey
1 teaspoon sesame oil


Add the minced cabbage to a bowl, and sprinkle with 1/2 teaspoon kosher salt.  Let sit for 30 minutes.  Transfer the cabbage to a paper towel, and wring out any excess water.

In a medium mixing bowl, add the ground pork, cabbage, ginger, garlic, scallions, soy sauce, mushrooms, and salt.  Gently mix by hand until everything is equally incorporated.  Lay out 6 wonton wrappers and transfer roughly 1 1/2 teaspoon scoops of the filling to the centers of the wrappers.  Brush the circumferences lightly with water, and then fold in half, pinching only in the center.  To give the potstickers their iconic crescent shape, form 6 pleats along only one of the two halves, pressing the pleats against the other half of the wonton as you make them.

To cook, steam the wontons in batches for 6 minutes, or until the pork is fully cooked.  To finish, heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat, and cook on one side until golden brown.

For the sauce, whisk together the soy sauce, rice vinegar, honey, and sesame oil.  Serve immediately.  [Side note:  If you don't want to cook them all at once, freeze once they're formed, in a raw stage].

You Might Also Like


  1. Yum, I could eat potstickers day after day too (I think... never tried it)!