Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage. Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined.
Potstickers Recipe | Spoon Fork Bacon
Since I was really young Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours up in a brothy soup with small rice cake discs. Our Potsticker recipe today is a pan-fried version and is sort of a mixed bag of Asian ingredients, but the dipping sauce is very Korean. We serve our potstickers with a traditional Korean-style sauce called yangnyeom ganjang. This dipping sauce is great for both pan-fried and steamed potstickers. Potstickers are a type of dumpling.
Perfect Pot Stickers
Chef Ming Tsai created this recipe for Epicurious's Wine. Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze. I've made these several times and they are really easy.
These Potstickers are stuffed with flavorful, juicy pork, cabbage, shiitake mushrooms, ginger and garlic. They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling. You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating. I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes.