Growing up in a very Korean household, we had homemade potstickers at least once a week – steamed, fried, boiled, kimchi filling, mushroom filling, shrimp filling…you name it. So it’s no surprise that I always have to order a plate of potstickers when we eat out at an Asian restaurant. But at the end of the day, nothing will ever beat homemade potstickers.
The best thing about homemade potstickers is that it’s so easy to put together and you can completely customize the fillings. I’ve made shrimp potstickers before so I tried something a little different with a pork filling with tons of shiitake mushrooms. But feel free to use your favorite kind of protein, although I’ve found that pork really creates a more tender filling than any other kind of ground meat. You can even add in your favorite veggies that you have on hand!
You can even make a huge batch of potstickers and pop them right in the freezer – that way you can indulge in your Asian food cravings whenever you want! Just be sure to freeze them on a baking sheet first before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
So there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. Now who still wants store-bought potstickers?!
The best thing about homemade potstickers is that it’s so easy to put together and you can completely customize the fillings. I’ve made shrimp potstickers before so I tried something a little different with a pork filling with tons of shiitake mushrooms. But feel free to use your favorite kind of protein, although I’ve found that pork really creates a more tender filling than any other kind of ground meat. You can even add in your favorite veggies that you have on hand!
You can even make a huge batch of potstickers and pop them right in the freezer – that way you can indulge in your Asian food cravings whenever you want! Just be sure to freeze them on a baking sheet first before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
So there you have it – easy homemade potstickers with customizable fillings that you can make ahead of time and freeze. Now who still wants store-bought potstickers?!
INGREDIENTS:
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon hoisin
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha*, or more, to taste
- 1/4 teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil Soy sauce, for serving
DIRECTIONS:
- In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
- To assemble the dumplings, place wrappers on a work surface. 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.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired.
*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
http://damndelicious.net/2014/03/01/potstickers/