Easy Pot Stickers Recipe are stuffed with pork and vegetables. Pot Stickers are not difficult to make, just a little time-consuming to fold and seal the wrappers. You’ll get quicker with time, the versatility of serving as an appetizer or meal is worth the time!
I know what you’re thinking ‘a Mississippi girl making pot stickers?! I know, this is probably not the authentic, traditional kind of pot stickers. My California friend laughed when I took him to eat sushi and they deep-fried the shrimp in it! I know right?! Blasphemy! So we do things a little differently here. However, I have had traditional pot stickers, I just made these using a shortcut version. They taste similar, but are much easier to make…. and, no, I didn’t deep-fry the sausage first!
Disclaimer: No flavor was lost in the making of these short-cut pot stickers. Big Daddy said so and you know he’s my worst food critic or would that be the best food critic? Well anyway, he’s very critical.
I made my pot stickers with ground pork. While, it is very flavorful, if you’re watching calories, try ground turkey or chicken instead.
What I did to make these a quicker version, is pare down the ingredient list to a few very flavorful ingredients. Then I created a tasty dipping sauce for dunking. I like them with and without the sauce so allow your tastebuds to be the guide.
Allow I say these are ‘time-consuming’, they really are ready to serve in way less than an hour. I prefer under 30 minute meals, ok, I really prefer under 15 minute meals, but these pot-stickers are so delish, I made an exception.
- 20 wonton wrappers
- 2 tablespoon green onions, sliced thin
- ½ pound (8 ounces) pork sausage*
- ½ teaspoon ginger
- 1 teaspoon hoisin sauce
- ½ teaspoon garlic, minced
- 2 tablespoon water, for sealing wontons
- 2 tablespoon coconut oil, for frying
- ¼ cup reduced sodium soy sauce
- 1 tablespoon agave nectar
- 1 tablespoon apple cider vinegar
- pench of red pepper flakes
- Combine sausage, ginger, hoisin, garlic and green onions.
- Mix until well combined. I've found this is easier mixed with a fork.
- Lay wontons out on a clean surface.
- Fill center of wonton with approximately ½ tablespoon pork mixture.
- Gather edges of wrapper together over filling. Wet your fingertips with the water and seal wonton around pork. Press edges of wrapper together, enclosing the filling completely.
- Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack or collander in a large wide pot. Fill pot with 1-inch water. Spray steamer rack with nonstick spray.
- Bring water to a boil.
- Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes.
- Watch the water level and add more as needed.
- Transfer dumplings to a platter
- To fry, add 1 tablespoon coconut oil to a saute' pan or use a non-stick pan without oil. Fry on medium high until golden.
- Transfer to a platter and serve with dipping sauce.
- In a small bowl, whisk all sauce ingredients together. Serve with potstickers.
Wontons are very sticky when wet. Do not let them touch, espcially while steaming.
If you have a small spring-release scoop, that would be perfect to use to scoop the filling out in equal portions.
To freeze, place uncooked pot stickers in a single layer on a baking sheet overnight. Transfer to a freezer bag after frozen. Thaw in the refrigerator, then cook as directed.
Feel free to skip the last step of frying, they pot stickers are wonderful simply steamed.