Pork Potstickers

Pork Potstickers

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From: EatingWell Magazine, March 2019

These healthy dumplings have a juicy filling so they don't need to be served with a dipping sauce, but offer them with a little chili oil if you'd like. Look for dumpling wrappers in the produce section of your supermarket or at an Asian market.

Ingredients 14 servings

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Original recipe yields 14 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound ground pork
  • 1 large egg, lightly beaten
  • 1 cup sliced scallions
  • ¼ cup Shaoxing rice wine (see Tip)
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons mushroom dark soy sauce (see Tip)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch, plus more for dusting
  • 1 teaspoon ground white pepper
  • ¼ teaspoon salt
  • 2 cups finely chopped napa cabbage
  • 80 round dumpling wrappers
  • 7 tablespoons canola oil, divided
  • 3½ cups warm water, divided


  • Prep

  • Ready In

  1. Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.
  2. Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.
  3. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add ½ cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.
  • Tips: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.
  • Mushroom dark soy sauce contains straw mushroom extract. It packs a punch of pungent, umami flavor.
  • To make ahead: Freeze uncooked dumplings (Steps 1-2), uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.

Nutrition information

  • Serving size: 5-6 dumplings
  • Per serving: 298 calories; 14 g fat(3 g sat); 1 g fiber; 30 g carbohydrates; 12 g protein; 75 mcg folate; 39 mg cholesterol; 1 g sugars; 0 g added sugars; 202 IU vitamin A; 3 mg vitamin C; 41 mg calcium; 2 mg iron; 480 mg sodium; 182 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1½ fat, 1 medium-fat protein

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