I have so many fond memories of gathering my children together to prepare an Asian feast. Everyone’s favorite dish to eat and make hands down would be these Mandarine Pork Potstickers. Preparing the food together makes meal prep more of a party. Filling the potstickers goes by so quickly if 3-4 hands are stuffing, filling, and pleating.
Potsticker Dipping Sauce
Making the sauce first allows it to sit for a while so the flavors can blend. The sauce can be made a day or two in advance and refrigerated until ready to use. The ingredients are easy to find and available at most grocery stores.
- In a small bowl, add soy sauce.
- Add rice vinegar, sweet chili sauce, hot chili oil. The amount of chili oil may be reduced if you don’t like heat or use sesame oil instead.
- Finely chop to white parts of the green onion, fresh ginger, garlic, and cilantro.
- Stir to combine and then set aside until ready to use.
Making the pork filling is a breeze in a food processor. Chicken breasts can be used in place of pork. If you don’t have a food processor, you can purchase ground pork or chicken.
- Thinly slice the cabbage and place in a medium-size bowl. Sprinkle with 1 teaspoon of salt. Set aside for 15 minutes. The salt will pull the water out of the cabbage.
- Cut the pork into about 1 to 2-inch chunks and place in the bowl of a food processor fitted with a metal blade.
- Pulse a few times to cut up the pork.
- Add remaining ingredients.
- Take the cabbage that was set aside and give it a squeeze to release the water.
- Add cabbage and process until all the ingredients are well blended.
How to wrap the filling
Don’t stress too much over filling and sealing the potstickers. I have one son who can pleat perfect potstickers and rolls his eyes at my attempt. If we aren’t trying to impress anyone we will simply press and fold them flat. The most important part of the potsticker isn’t how beautiful it looks, but the crisp bottom created when they are pan-fried.
- Great news! Pork filling can be made a day in advance, cover with plastic wrap and refrigerate.
- When ready to fill potstickers, gather your family together to help. 😉 With each gyoza or potsticker round, add a tablespoon of filling.
- Dip finger in water and run around the outside edge of the round.
- Fold over and press to seal or create pleats for an impressive presentation.
Lay the filling potstickers on a tray lined with plastic wrap or a silicone mat. This will prevent them from sticking to the tray. Cover with plastic wrap so they won’t dry out and refrigerate until ready to cook. At this point, the potstickers can be frozen. Place the tray in the freezer until completely frozen. Lift from the tray and place in a plastic back or freezer container. When ready to cook remove from the freezer. Let thaw for 10 minutes then cook.
How to cook potstickers
- Heat skillet over medium-high heat. Add 1 1/2 tablespoons oil
- Carefully lift potstickers from the tray and place in the hot skillet. Leave them right where you place them and don’t move them around.
- Just leave them in the spot you put them because you want to create a crispy bottom for a deep flavor.
- When the bottoms have browned, add 1/3 cup water and allow the water to simmer and steam
- Immediately cover with a lid because it’s doing to spit and spatter once the water is added. Turn heat down to medium-low and cook for 5-6 minutes.
- Remove lid and transfer to a serving bowl or platter. Repeat the process until all potstickers have been cooked.
How to Chop Fresh Ginger
I have had requests on I chop fresh ginger. Ginger freezes very well. When I find a great deal on very fresh ginger, I will follow this method of chopping, but I freeze the ginger in the matchsticks. Place the matchstick pieces in a resealable bag and lay flat in the freezer. Once frozen they can be easily removed and they chopped for any recipe where fresh ginger is used.
- Cut a 2-inch piece of ginger. Remove outer skin by using a spoon or vegetable peeler.
- Cut into thin slices.
- Cut each slice into matchstick pieces.
- Chop into small pieces.
Start prepping now for your Chinese New Year celebration. Make and freeze delicious Mandarine Pork Potstickers now. It’s time to gear up for the year of the Pig!
What Chinese zodiac were you born under? I was born the year of the Rat. Quick-witted, charming, smart, and persuasive. All true!
Mandarin Pork Potstickers
Mandarin Pork Potstickers with Ginger Soy Sauce are so fun to make. Filled with pork, cabbage, ginger, and green onion. Served with a spicy ginger soy sauce.
Ginger Soy Sauce
- 1/4 cup soy sauce Tamari or Coconut Aminos
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sweet chili sauce
- 2 tablespoons scallions minced
- 1/2 teaspoon sesame chili oil
- 1 tablespoon fresh cilantro minced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger fresh grated
Mandarin Pork Potstickers
- 2 1/2 cups napa cabbage thinly sliced
- 8 to 10- oz pork tenderloin or chicken
- 1/4 cup chicken stock or water
- 1 tablespoon soy sauce Tamari or Coconut Aminos
- 1 tablespoon cornstarch
- 1 tablespoon scallions minced
- 1 tablespoon fresh ginger minced
- 1/2 teaspoon white pepper
- 30-40 potsticker or gyoza wrappers
- 3 tablespoons oil
Ginger Soy Sauce
Combine all of the ingredients in a medium size bowl and set aside. Let flavors blend while making potstickers. Can be made in advance and refrigerated. Bring to room temperature to serve.
- Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.
Fill each wrapper with a teaspoon of the meat mixture; wrap and seal.
- In the bowl of a food processor add the pork, stock, soy sauce, cornstarch, scallions, ginger, white pepper, and cabbage. Process until mixture is well combined and no large chunks are visible.
Heat a large sauté pan over medium until hot; add 1 1/2 tablespoons oil. swirling to coat. Add about 12 potstickers, seam side up and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 cup water, cover, reduce heat to medium-low and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm. Wipe out the pan with a paper towel, then repeat the process until all of the potstickers are cooked.
- Making the sauce first allows it to sit for a while so the flavors can blend. The sauce can be made a day or two in advance and refrigerated until ready to use. The ingredients are easy to find and available at most grocery stores.
- Making the pork filling is a breeze in a food processor. Chicken breasts can be used in place of pork. If you don’t have a food processor, you can purchase ground pork or chicken.
- Don’t stress too much over filling and sealing the potstickers. Simply press and fold them flat.
- Potstickers can be frozen. Place the tray in the freezer until completely frozen. Lift from the tray and place in a plastic back or freezer container. When ready to cook remove from the freezer. Let thaw for 10 minutes then cook.