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
- 1/2 pound 8 ounces pork sausage*
- 1/2 teaspoon ginger
- 1 teaspoon hoisin sauce
- 1/2 teaspoon garlic minced
- 2 tablespoon water for sealing wontons
- 2 tablespoon coconut oil for fryingSauce
- 1/4 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 1/2 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.Sauce
In a small bowl, whisk all sauce ingredients together. Serve with potstickers.
*If you choose to use ground turkey or ground chicken add 1/2 teaspoon ground black pepper to the recipeWontons 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.