These potstickers are filled with savory pork, finely chopped peppers, cabbage, and seasonings. A burst of flavor in every bite!
These pop-able potstickers can easily be served as an appetizer or as a main dish. Pair them up with any of our other Asian-inspired dishes!
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! Every time I have made these, they get eaten before I can even get them on the table for dinner. Not even kidding! My family can’t keep their hands off of them!
We always like to dip our potstickers in Soyaki or Yoshida’s sauce but you can dip them in soy sauce, sweet & sour sauce, teriyaki sauce or you can eat them just plain. Add a little Sriracha to your sauce to give it a little kick!
Tips for Perfect Potstickers
- Switch it up: Try this recipe with ground beef, turkey, chicken or lamb. The meat stays nice and tender inside the wonton wrappers.
- Customize the fillings however you like! Try adding finely grated carrot, daikon, zucchini, chopped water chestnuts, or chopped mushrooms.
- Serve them over rice or noodles for dinner, or plain as part of a family-style dinner.
- Find wonton wrappers right in your regular grocery store, either in the produce section or the Asian foods aisle. If you can’t find the round variety, use the square kind. Use a cup or cookie cutter as a guide to cut them into circles.
How To Freeze Potstickers
You can a large batch of these potstickers ahead of time and save them for later by freezing them. Place uncooked potstickers on a cookie sheet lined with parchment paper (don’t let them touch) and freeze for 2-3 hours. After they are frozen solid, place them in a freezer safe bag and freeze for up to two months. Then just remove and thaw in the refrigerator on a plate or baking sheet (make sure they aren’t touching or they will stick together). After thawing, cook according to recipe instructions below.
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.
- Panda Express Mushroom Chicken – This Panda Express Mushroom Chicken made at home tastes even better than the restaurant’s popular dish! Plus the tender chicken, hearty mushrooms and signature sauce is done faster than you can get take-out.
- Band Bang Shrimp – You are going to love this light and crispy Bang Bang Shrimp copycat from Bonefish grill. The sauce is incredible. We love spicing it up with a little extra Sriracha.
- Panda Express Chow Mein – Panda Express Chow Mein recipe tastes exactly like the restaurant’s signature side dish. Make a healthier version of Panda at home for a fraction of the price!
- 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.
- 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!
How to Make Pork & Veggie Potstickers
- 1/2 pound ground pork
- 3/4 cup cabbage finely chopped
- 1/4 cup green onion finely chopped
- 2 tablespoons red bell pepper finely chopped
- 1 egg lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons soy sauce
- 1 teaspoon light brown sugar
- salt & pepper to taste
- 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 pork, cabbage, green onion, red bell pepper, egg, ketchup, mustard, soy sauce, brown sugar, and salt & pepper in a mixing bowl. 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. 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.