Crispy Potstickers | Pantry Dropper

• 1 pound ground pork
• 1 cup finely chopped Napa cabbage
• 1/2 cup minced scallions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Dumpling wrappers (store-bought or homemade)

Steps

1. 1 In a large bowl, combine pork, cabbage, scallions, garlic, ginger, sesame oil, soy sauce, rice vinegar, salt, and white pepper. Mix well.
2. 2 Place a tablespoon of filling in the center of each wrapper. Wet edges with water and fold into a half-moon shape, pressing out air and sealing edges.
3. 3 Heat a large non-stick skillet over medium heat. Add dumplings, flat side down, and cook for 2 minutes without moving.
4. 4 Add 1/4 cup water to skillet, cover, and steam for 4 minutes. Uncover and cook until bottoms are crispy and water has evaporated.
5. 5 Serve with your favorite dipping sauce.

Nutrition

Tips

• For a vegetarian option, substitute the pork with finely chopped mushrooms and tofu.
• Keep uncooked dumplings on a floured tray to prevent sticking.
• If not serving immediately, reheat in a steamer to maintain crispiness.
• Experiment with fillings like shrimp or chicken for variety.
• Ensure your skillet is hot before adding dumplings for that perfect sear.

Storage

Store cooked potstickers in an airtight container in the fridge for up to 3 days. Reheat in a steamer or skillet. Freeze uncooked dumplings for up to 1 month, cook from frozen.

Serving Suggestions

• Pair with a soy-vinegar dipping sauce.
• Serve alongside a fresh cucumber salad.
• Enjoy with a side of chili oil for extra kick.
• Add to a bowl with rice and veggies for a complete meal.

FAQ