Pork and Veggie Potstickers are my favorite Chinese food. The seasonings in the filling are incredible and they come out restaurant-quality every time!
Pork and Veggie Potstickers
Pork and Veggie Potstickers are among my very favorite foods, but for some reason I was always too nervous to make them myself. But once I did, I couldn’t believe how easy they were to make! I haven’t ordered them from a restaurant since! Seriously, for the price of about eight of these potstickers in a restaurant you can make dozens! PLUS they are FAR better than anything I have had in a restaurant! They are packed full of flavor. Every time I have made these, they get eaten before I can even get them on the table for dinner. Not even kidding! People can’t keep their hands off of these potstickers!
Suggestions for Perfect Potstickers
- The best part of these potstickers are you can customize the fillings however you like. You can add the pork mixture as outlined below, or keep them veggie without the meat.
- Feel free to add any kind of meat you like: ground beef, turkey, chicken or lamb. The meat stays nice and tender inside the wonton wrappers.
- We always like to dip our potstickers in Yoshida’s sauce but you can dip them in soy sauce, sweet & sour sauce or you can eat them just plain! They are definitely good enough to eat as-is right out of the pan!
- Serve them over rice or noodles for dinner, or plain as part of a Chinese buffet supper.
- Make a large batch of these potstickers ahead of time and pop them in the freezer! Freeze them on a cookie sheet, then keep them in a freezer safe bag for up to two months. Then just remove and thaw by warming them up in a skillet anytime.
- You can find wonton wrappers right in your regular grocery store, either in the produce section or the Asian foods aisle.
What to Serve with Potstickers
Pair this some of our other Asian inspired recipes and you can have a full-on family style Chinese take-out night at home for a fraction of the price of going out.
- Jared’s Gerenal Tso’s Chicken – Jared’s General Tso’s Chicken is incredibly flavorful. It is a delicious, lightly fried, Chinese style chicken that is crispy, sweet, and slightly spicy.
- P.F. Chang’s Mongolian Beef – You can make this P.F. Changs Mongolian Beef for the ENTIRE family for the same price (or less) as one order of Mongolian Beef from off of the menu!
- Orange Chicken – Make your own orange chicken at home with this delicious and flavorful recipe.
- Crock Pot Cashew Chicken – This Crock Pot Cashew Chicken is better than takeout! Throw it all in the slow cooker and have a delicious, no-fuss dinner.
- Kung Pao Chicken – Mix your favorite veggies with this delicious chicken seasoned to perfection with just the right amount of kick.
How to Make Pork & Veggie Potstickers
- 1/2 pound ground pork
- 1/4 cup scallions finely chopped
- 2 tablespoons red bell pepper finely chopped
- 3/4 cup cabbage finely chopped
- 1 egg lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 35 small wonton wrappers
- Water for sealing wontons
- 3 tablespoons vegetable oil for frying
- 1 1/3 cups chicken stock divided
- Yoshida's Sauce for dipping
- Preheat oven to 200-degrees.
- Combine the first 12 ingredients in a medium-size mixing bowl (pork through cayenne).
- Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth so they won't dry out.
- Brush 2 of the edges of the wrapper lightly with water.
- Place 1/2 rounded teaspoons of the pork mixture in the center of the wrapper (Yes, the pork mixture is uncooked. It will cook completely through the thin wrapper, I promise).
- Fold over, seal edges, and shape as desired.
- Set on a sheet pan and cover with a damp cloth.
- Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot.
- Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching.
- Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan.
- Turn the heat down to low, cover, and cook for another 2-3 minutes.
- Remove wontons to a heatproof platter and place in the warm oven.
- Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
- Repeat until all the wontons are cooked.
- Serve immediately with Yoshida's sauce for dipping.