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You are here: Home / Recipes / Chicken and Poultry / Mandarin Pork Potstickers with Ginger Soy Sauce

Mandarin Pork Potstickers with Ginger Soy Sauce

January 26, 2019 16 Comments

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potstickers with one on chop stick and sauce
Homemade Mandarin Pork Potstickers with Ginger Soy Sauce! These mouthwatering dumplings are so fun to make.  They are filled with pork, cabbage, ginger, green onions and a hint of white pepper.  Dipped in a spicy ginger soy sauce.

Homemade Potstickers!

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.

spoonful of soy sauce pouring into bowl1
Chopped cilantro in bowl with dipping sauce3
bowl with soy sauce and spoonful of oil2
bowl of potsticker dipping sauce4
  1.  In a small bowl, add soy sauce.
  2. 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.
  3. Finely chop to white parts of the green onion, fresh ginger, garlic, and cilantro.
  4. Stir to combine and then set aside until ready to use.

Pork Filling

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.

salt sprinkled on cabbage1
Pork processed in food processor3
Hand squeezing water our of cabbage5
Cut up pork in a food processor2
pot sticker ingredients in food processor4
cabbage in food processor with pot sticker ingredients6
  1. 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.
  2. Cut the pork into about 1 to 2-inch chunks and place in the bowl of a food processor fitted with a metal blade.
  3. Pulse a few times to cut up the pork.
  4. Add remaining ingredients.
  5. Take the cabbage that was set aside and give it a squeeze to release the water.
  6. 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.

Pot sticker ingredients pulsed in food processor1
pork filling on a gyoza wrap3
gyoza folded in half5
gyoza wraps on marble board2
wetting gyoza around edges4
gyoza pleated with filling6
  1. Great news!  Pork filling can be made a day in advance, cover with plastic wrap and refrigerate.
  2. When ready to fill potstickers, gather your family together to help.  😉 With each gyoza or potsticker round, add a tablespoon of filling.
  3. Dip finger in water and run around the outside edge of the round.
  4. Fold over and press to seal or create pleats for an impressive presentation.
baking sheet filled with potstickers
Baking sheet with potstickers covered with plastic wrap

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

Oil being drizzled in a pan1
potstickers lifted with tongs3
Lid on pan of potstickers5
Potstickers cooking in pan2
Potstickers steaming in pan4
66
  1.  Heat skillet over medium-high heat.  Add 1 1/2 tablespoons oil
  2. 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.
  3. Just leave them in the spot you put them because you want to create a crispy bottom for a deep flavor.
  4. When the bottoms have browned, add 1/3 cup water and allow the water to simmer and steam
  5. 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.
  6. 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.

1 inch piece of ginger1
matchstick slices of fresh ginger3
Sliced fresh ginger2
fresh chopped ginger4
  1. Cut a 2-inch piece of ginger.  Remove outer skin by using a spoon or vegetable peeler.
  2. Cut into thin slices.
  3. Cut each slice into matchstick pieces.
  4. 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!

 

cooked potstickers, green onion garnish
4.67 from 6 votes
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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.

Course Appetizer, Dinner, lunch, Side Dish
Cuisine Chinese
Keyword chinese dumplings, mandarin pork potstickers, pork potstickers, potstickers
Prep Time 58 minutes
Cook Time 5 minutes
Total Time 1 hour 3 minutes
Servings 30 potstickers
Calories 36 kcal
Author Janet Barton

Ingredients

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
  • water

Instructions

Ginger Soy Sauce

  1. 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.

Potstickers

  1. Sprinkle cabbage with salt and let stand for 15 minutes.  Squeeze cabbage tightly in your fist to remove all excess liquid.
  2. Fill each wrapper with a teaspoon of the meat mixture; wrap and seal. 

  3. 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.
  4.  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.

Recipe Notes

  • 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.
Nutrition Facts
Mandarin Pork Potstickers
Amount Per Serving (1 potsticker)
Calories 36 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 77mg3%
Potassium 22mg1%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 20IU0%
Vitamin C 1.7mg2%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Related

Filed Under: Appetizers, Chicken and Poultry, Entrées Tagged With: chinese, dumplings, gyoza, Pork, potsticker

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Comments

  1. Diane Chapman says

    July 30, 2016 at 7:43 pm

    These potstickers are amazing! My grown children are "foodies" and they love this recipe too! We have so much fun prepping, cooking and eating together! We are hosting "Chinese Food" tonight and this dish is..once again… one of the main attractions! Can't wait! Thanks for sharing all your gifts and talents!

    Reply
    • Janet Barton says

      August 2, 2016 at 9:39 pm

      Thanks for making my day! They are delicious. Isn't it great to gather in the kitchen and cook with adult children. One of my favorite things to do.

      Reply
  2. Anonymous says

    August 31, 2012 at 2:24 am

    can I use chicken instead of pork????

    Reply
    • Janet@simplysogood says

      August 31, 2012 at 4:30 pm

      Absolutely. I have many times.

      Reply
  3. Janet@simplysogood says

    February 23, 2012 at 6:56 pm

    Thank you for being my eyes, once again. I corrected that error as well.

    Reply
  4. Anonymous says

    February 23, 2012 at 2:51 pm

    In the detailed directions of this recipe it states "40 – 50 gyoza wrappers" are required and at the end you state that you end up with "exactly 50". In the recipe's ingredients section it states "20 gyoza wrappers" are needed. I assume it should be 40 – 50, based on my past experience in making gyoza. Someone who has never made them before might not know how far such a small amount of filling will go. Thanks for posting a great recipe!

    Reply
  5. Anonymous says

    February 23, 2012 at 2:35 pm

    There is an omission in the ingredients for the sauce "2 tablespoons, minced". I assume it's the scallions.

    Reply
    • Janet@simplysogood says

      February 23, 2012 at 6:56 pm

      Thank you for pointing that out. The correction has been made and, yes, you were right I did omit the scallions.

      Reply
  6. Janet@simplysogood says

    January 22, 2012 at 4:30 pm

    Thank you. I hope you do try them. My buttermilk turned out fabulous by the way.

    Reply
  7. Baltic Maid says

    January 20, 2012 at 10:29 pm

    These potstickers look delicious. I'd love to give these a try.
    Your rat comment made me chuckle. I am a Rooster, not very exciting either. The signs Dragon or a Tiger sound much better, don't they… 😛

    Reply
  8. Janet@simplysogood says

    January 19, 2012 at 6:00 pm

    I hope you have the chance to make them. They are so good!

    Reply
  9. Chandrani says

    January 19, 2012 at 5:15 am

    Very lovely preparation. All pictures are so attractive and awesome..Bookmarked.

    Reply
  10. Janet@simplysogood says

    January 19, 2012 at 5:04 am

    Thank you, Aarthi. I made one of your curry dishes last week. I can't remember which one, because I have several bookmarked. It was fabulous. We devoured the pot. My next attempt will be your triangle paratha. Love your blog. I purchased some Indian spice on-line. I hope I have everything I need for more of your curry dishes.

    Reply
  11. Aarthi says

    January 19, 2012 at 4:43 am

    Awesome recipe…truly Delicious..Bookmarked

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    Reply
  12. Janet@simplysogood says

    January 19, 2012 at 12:31 am

    I would LOVE to have you in my kitchen. Call anytime and we can make the arrangements.

    Reply
  13. scmom (Barbara) says

    January 18, 2012 at 10:52 pm

    Those look so good! Would love to have them in your kitchen 😉

    Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
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