1st phorm recipes

Mary berry Pork Potstickers

Pork Potstickers are one of my all time favorite appetizers!pork-potstickers-3

I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui.

When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.

There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things.

You could say that the “gyoza” was the start of my food obsession!

Years later I learned how to make pork potstickers from a recipe I found in a cookbook. That cookbook has been gone for a long time but I still remembered the basic ingredients so I took them and then added a few of my own. (This is before internet folks)

The filling is made from a delicious mixture of ground pork, freshly grated ginger, green onions, garlic powder, soy sauce, sesame oil and rice wine vinegar. All of these ingredients get wrapped up in a wonton wrapper and then steamed fried in a skillet on the stove.

Trust me, the wrapping process is so much easier than it looks. Check out my short video to learn how to wrap potstickers!

I like to cook them in a non-stick skillet and get the bottoms really crispy. Just heat a little oil over med-high heat and place the potstickers in a single layer, flat side down. Pour water into the skillet and then cover, letting them “steam” for about 8-10 minutes. Remove the cover and continue cooking until all of the water is evaporated. Gently remove the dumplings with a flat spatula, making sure not to tear the bottoms.

Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.

Tip: If you can chill the mixture a few hours in advance or even the day before, the flavors will really pop!

Pork Potstickers

Yields 40-50

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

    • 1.5 lbs. ground pork
    • 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
    • 3 green onions, chopped
    • 1 inch ginger, grated
    • 1 T garlic powder
    • 1 tsp salt
    • 1 tsp pepper
    • 1 T light soy sauce
    • 1 tsp rice wine vinegar
    • 1/2 tsp sesame oil
    • 1 egg
    • 1 package of wonton wrappers

Dipping Sauce

  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp sesame oil
  • 1 green onion, chopped

Instructions

    1. Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
    2. Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
    3. Using your finger, rub warm water onto the edges of the wonton wrapper.
    4. Place a teaspoon of the pork mixture into the center of the wonton.
    5. Take one corner and pull the opposite corner up and pinch them together.
    6. Starting from the top, pinch the sides together until the wonton is sealed.
    7. Spray the bottom of a non-stick skillet with cooking spray.
    8. Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
    9. Once the pan starts to heat up, pour 1/2 cup of water into the bottom of the pan and cover.
    10. Cook the potstickers for about 8 minutes. Do not move them at all during this time.
    11. Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.

Dipping Sauce

  1. Combine the ingredients in a small bowl.
  2. Serve on the side of potstickers.
  3. Enjoy!