I love potstickers. They are so easy to make and the combination of fillings is just endless. When I first started making these, I would make them completely from scratch by making the hot water dough to form each wrapper. But that is too time-consuming, so nowadays I just buy the wrappers. Pork and ginger is still my favorite filling for these dumplings.
This recipe makes about 35 pot stickers.
For the Pot stickers:
1 pack of Gyoza wrappers (these are the round ones, but if you can’t find them, wonton wrappers will do), about 35 wrappers.
500 grams of ground pork (don’t get the lean pork, the fat gives flavor)
2 tablespoons of chopped fresh ginger
2 spring onions, sliced very finely (white parts included)
1 tablespoon of sesame oil
1 tablespoon of soy sauce
Vegetable oil for frying
For the dipping sauce:
½ cup of soy sauce
Juice of one lime
2 teaspoons of sesame oil
Half of a spring onion cut very finely (white included)
1 teaspoons of grated fresh ginger
A tablespoon of rice wine vinegar
1 small chili cut very finely
First leave the frozen dough out for a few hours to thaw.
To make the dipping sauce, just combine all the ingredients in a bowl.
In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.
Have a small bowl with water ready, use it to seal the edges of the wrappers.
I find it easier and faster if I work in a small assembly line. So in my cutting board I place 6 wrappers. Using my finger, I brush a bit of water on the edges of the wrapper. Place 1 teaspoon of the filling in the middle of each wrapper.
Once that is done, fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles. Do this for all of them.
Once they are all folded. Over medium heat, pour 1 tablespoon of vegetable oil in a pan with a lid. Place the pot stickers in the pan and cook until the bottoms are golden. Have the lid ready. Then add 1/4 of a cup of water and cover the pan right away. Be careful because it will splatter. The water will steam the pot stickers. After 2 minutes, remove the lid and allow the bottoms of the potstickers to crisp up again.
Serve and enjoy!