These Pork and Ginger Pot Stickers are so good, they might even taste better than the restaurant version!
Who doesn’t love Chinese food? Chinese food take-out nights are very exciting in our house because they usually don’t happen very often.
One of the reasons for that is these Pork and Ginger Pot Stickers. We figured out by learning to make our favorite recipes at home that we can have what we love more often, and probably a little better for you than take out.
These Pork and Ginger Pot Stickers take a little but to get prepared, but I really don’t mind doing it. The filling only takes a few minutes to put together and once they’re filled- that’s kind of it- a few minutes in a pan to cook and dinner is served.
These Pot Stickers work really well for a party, or even just for a make ahead dinner. You can get them to the point where they are all filled, stick them in the fridge and then cook them up right before you’re guests arrive. Or you can cook them all the way through, keep them in the fridge and then re-heat in a 250 degree oven for about 15 minutes. They taste fantastic either way.
Get your filling made up and then place a heaping tablespoon in the center of your wonton wrapper. Wet the edges and fold it in half to form a triangle. You don’t have to do this next step, but I also fold the side corners over because they tend to get stuck when you fry them up – and it only takes a few more seconds to do.
Once they’re all filled, line them up on a cutting board so you’re ready to go because once you get started it goes pretty fast!
Place a little peanut oil in the bottom of a large non-stick skillet and put in enough dumplings to cover the bottom in a single layer. Cook for 4 minutes on medium-high heat until the bottoms are brown.
Here’s where you have to be ready – you’re going to throw in a 1/4 cup of water (be ready with your lid because this will splatter a lot) place the lid on the skillet quickly and cook another 3-4 minutes.
I usually cut one open to make sure the filling is cooked through…and to give a little taste test.
Mix together the ingredients for the dipping sauce and serve. These pot stickers are way better than anything you’ll get ordering out. Try them and see for yourself!
- 3/4 lb. lean ground pork
- 1 1/2 T. minced garlic
- 1 T. minced ginger
- 2 t. sesame oil
- 4 scallions, minced finely
- 2 T. hoisin sauce
- 1 T. oyster sauce
- 1 T. soy sauce
- 1 egg
- 1/4 t. ground black pepper
- 1 package of square wonton wrappers
- Peanut oil for frying
- Mix all of the dumpling ingredients in a small bowl until well combined. Take a small amount and fry in a pan with a little oil to taste the filling for seasonings.
- Place a heaping tablespoon of filling into the center of a wonton wrapper, then wet 2 sides with water and fold over to seal into a triangle. Take the left and right points and fold up onto the wonton (shown in photo)
- Place a large non-stick skillet over medium-high heat. Add in a light coating of peanut oil, about 2 T. depending on how large your skillet is.
- Add as many dumplings as you can in a single layer and let cook for 4 minutes until the bottoms are browned.
- Pour in 1/4 cup of water and cover the skillet quickly. Let cook for another 4 minutes until filling is cooked through.
- Remove and repeat with remaining dumplings.
For the dipping sauce
- 1/2 cup of soy sauce
- 1/4 t. crushed red pepper flakes
- 1 t. sesame oil
- 1 T. fresh ginger, peeled and grated or minced finely
- 1 T. scallions, minced finely
- The soy sauce usually adds enough salt to the filling, but fry up a small sized meatball before you fill them all and see if you need any extra salt depending on your taste.