Toss the takeout menus and whip up a quick and easy recipe for the best Pork Potstickers with Citrus-Soy Dip.
How to Make Potstickers
So how do you make this restaurant favorite at home? Start with the filling!
Here’s my #1 tip for tried-and-tested potstickers: Do not cook the meat prior to wrapping it into the potstickers. The meat cooks as the potstickers steam, and pre-cooking it just leads to a dry, overdone and crumbly mess.
How Do You Make Potstickers Crispy?
I am so glad you asked! I use a two-part cooking method to achieve the perfect balance of crispy, crunchy bottoms and softly steamed folds.
Begin by searing the potstickers in a pan and then adding a splash of water and covering the pan until the wrappers are cooked through. Using this two-part technique guarantees perfect potstickers every single time.
Potsticker Dipping Sauces
When it comes to dipping sauces, you can go as simple or as sophisticated as your palate desires. Opt for soy sauce with a splash of rice wine vinegar or add a tangy twist to your pork potsticker dipping sauce with a mix of fresh lime juice, orange juice, sesame oil and sugar.
Can You Freeze Potstickers?
Yes, indeed! The key to freezing pork potstickers—or any variety of potstickers—is to freeze them before you cook them. Follow the recipe below up through assembly and then either store the uncooked potstickers in a sealable plastic bag or arrange them on a baking sheet lined with parchment paper and then cover the baking sheet securely with several rounds of plastic wrap.
To cook the potstickers from the frozen state, simply follow the directions below but increase the steam time by a few minutes to ensure the potstickers are cooking all the way through.
More Takeout-Inspired Recipes You’ll Love
- Quick Chicken Chow Mein
- Crispy Baked Crab Rangoon
- Chinese Garlic Green Beans
- Quick Orange Chicken and Broccoli
- Easy Pad Thai with Chicken
- Quick Korean Beef Bowls
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For the potstickers:
- 1/2 lb ground pork
- 1 cup shredded Napa cabbage
- 1 2-inch piece ginger, peeled and roughly chopped
- 3 cloves garlic, roughly chopped
- 2 Tablespoons minced shallots
- 3 Tablespoons sliced scallions
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon brown sugar
- 2 Tablespoons vegetable oil
- 25 gyoza wrappers
For the citrus-soy dipping sauce:
- 1/2 cup soy sauce
- 1 Tablespoon sugar
- 2 Tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 1 teaspoon sesame oil
- 1 Tablespoon chopped cilantro
Make the potstickers:
- In a food processor, combine the pork, cabbage, ginger, garlic, shallots, scallions, soy sauce, rice wine vinegar, brown sugar, ½ teaspoon kosher salt and ¼ teaspoon pepper. Process the mixture until it is smooth.
- Place a flat 1 tablespoon of the filling in the center of each wrapper. Dip your finger in water and moisten one edge of the wrapper. Fold the wrapper in half then pinch it firmly to seal it shut. (The potstickers can be cooked as is, or you can go the additional step of folding pleats into each potsticker.) Arrange the formed potstickers upright (forming a flattened bottom with the folds on top) on a baking sheet and cover them with a damp cloth while you finish assembling the remaining potstickers.
- Add the vegetable oil to a large sauté pan set over medium-high heat. Swirl the oil to coat the bottom of the pan then add a portion of the potstickers in a single layer and sear the bottoms until they are golden brown and crunchy.
- Once the potstickers are browned on the bottom, add about ¼ cup water to the pan and cover it immediately to steam the potstickers for 5 minutes or until the mixture is cooked through.
- Remove the lid and continue cooking while swirling the potstickers in the pan until all of the water has evaporated.
- Transfer the potstickers to a paper towel-lined plate then repeat the searing and steaming process with the remaining potstickers.
Make the citrus-soy dipping sauce:
- In a medium bowl, whisk together all of the ingredients until combined. Serve the potstickers with the sauce for dipping.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.