I absolutely love potstickers, gyoza, dim sum dumplings, and more or less anything rolled in a wonton wrapper. I order them anywhere they are available. My mother in law is Japanese and makes fantastic gyoza. As you can imagine I (and the entire family) am always trying to rope her into making incredibly large batches.
I think potstickers are probably the best because they are part fried, part steamed. I love the contrast of the crispy, chewy bottom, and the tender steamed top. When cooked correctly the filling remains tender and is a wonderful punch of flavor. My absolute favorite is a spicy pork with ginger. Potstickers have always been one of those foods I assumed was difficult to make and so never tried at home. The truth is that they are time consuming to make, but not particularly difficult.
Now I’m not claiming to be sharing an authentic recipe for anything today, this is just my potsticker recipe from playing around. Below is my recipe but check this stuff out for additional help with folding, cooking technique, and some other tasty fillings: chicken, beef, and vegetarian. Or check this one out for both folding help and a great recipe. (Much thanks to Not Just Rice for the fantastic YouTube Videos!) Play around and let me know what you come up with!
BTW Potstickers freeze pretty well. Place them on a wax paper lined baking tray, close together but not touching. Put them in the freezer for a few hours. Once they are completely frozen transfer them to something air tight to store, like a ziplock. But treat them gently as they break much easier when frozen.
I love freezing them and just having them on hand as appetizers or snacks when people come by. They cook really quickly even after they have been frozen, super convenience!
- 1lb. Ground Pork
- 1/2 Cup finely chopped green onions
- 3 Tablespoons of fresh ginger minced
- 3 Cloves of garlic minced
- 1 Tablespoon Sriracha or 1/2 teaspoon red pepper
- About 70-80 small wonton wrappers
- Small bowl of cold water
- Several splashes of canola oil for frying
- Several splashes of water or chicken broth for steaming
- In a medium sized bowl combine all the filling ingredients. Mix VERY well with hands or mixing spoon. (Much like a meatloaf, if all ingredients are not well combined, this will end up tasting inconsistent.)
- Hold a wonton wrapper in the palm of your hand. Dip the tip of your finger in the small bowl of water and run the water along the outer edge of the wonton wrapper, moistening all edges.
- Use a spoon to place 1-2 teaspoons of the filling mixture in the center of the wonton wrapper.
- Fold the wonton into a triangle so the two corners meet. Make sure the two corners seal together. On one side slide your first finger in between the two layers folding inward to make a pleat. Make sure the pleat seals to the bottom side of the wrapper. (The most important thing about potstickers is that they seal completely.) Repeat so the wrapper has two pleats on each side.
- Repeat until all filling has been used up.
- Heat a large saute pan (that has a lid available) to medium high heat. Add a splash of oil to the bottom of the pan.
- Place 6-10 potstickers flat in the pan (depending on how much room you have) close together but not touching. Allow the potstickers to cook for about 2 minutes without moving them, until the bottoms develop a golden fried crust.
- Gently add a splash of water to the pan, and quickly cover. (Be careful the oil will sizzle.) Steam for 2 minutes. The wonton wrapper will be entirely cooked, as will the meat inside.
- Repeat until desired amount is cooked. If you cook many batches you will likely need to clean the pan by deglazing (use water) in between.
- This makes a lot of potstickers! But they freeze pretty well. Place them on a wax paper lined baking tray, close together but not touching. Put them in the freezer for a few hours. Once they are completely frozen transfer them to something air tight to store, like a ziplock. But treat them gently as they break much easier when frozen.
- These are great dipped in a mixture of soy sauce, mustard, and Sriracha.