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Pork & Veggie Potstickers

Pork and Veggie Potstickers are my favorite Chinese food. The seasonings in the filling are incredible and they come out restaurant-quality every time!

Course Appetizer
Cuisine Chinese
Keyword Pork, Potstickers, Vegetables
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10
Calories 197kcal
Author Erica Walker



  • 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.


Calories: 197kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 592mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg