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