Pork Potstickers & Sweet Soy Dipping Sauce
I’ve been making pork potstickers for family and friends for years- they have always been improvised and slightly unique each time, and I never wrote the recipe down until I prepared the little dumplins you see pictured before you. We took a long camping weekend up in Washington last month with some loved ones where I was reminded by Ben’s cousin Alex that I once made these potstickers for him several years ago, long before we all migrated to our respective corners of the Pacific Northwest. He told me emphatically that they were so delicious that he has since never forgotten about them. It warmed my heart! The whiskey helped, too.
My love language is food. This is in no small part due to warm and snuggly memories I have of making jello poke cake and elephant ears and cinnamon rolls with my grandma in her tiny kitchen as a wee lass. I like to think that love is evident in the foods I prepare (with the exception, perhaps, of these scones, which made me stabby). Potstickers, especially, are truly a labor of love- every comforting bite was once cradled gently in the hand of the person who lovingly crafted them, one-by-one. This is a very sly and sentimental way of disclosing to you that they are not fast to prepare, and there’s some technique to learn.
There are upsides to potstickers’ laborious, two-bite construction. They can be prepared in bulk for future convenience- I usually make about 100 at a time (double the recipe below). And they freeze just marvelously- that way whenever you need them, you can open your freezer and grab a handful or a lot. They don’t need to thaw and they take just ten minutes to fry/steam straight from the freezer, so you can have them for dinner, lunch, snack, elevenses, party-time (what is that), or whenever hunger strikes. I don’t exaggerate how quick and easy they are to heat up- I have been enjoying fresh, crunchy, and piping-hot potstickers on my hour lunch-break all week. I am living the dream, you guys!
Flavor-wise, these pork potstickers have got it all. Each dumpling is a magical parcel bursting at the seams with mouthwatering umami flavors of ground pork, shiitake mushrooms and sesame oil. They’re salty and spicy and crunchy and addicting, and you are going to love them. They’re perfectly complemented by the dipping sauce included with this recipe- sweet brown sugar, salty soy, and the zip of plenty of sambal oelek. Do not neglect to make the sauce- it comes together really fast on the stove and there’s plenty to keep in the fridge until your potsticker-stash is depleted.
So here it is! My very own pork potstickers- written down, at long last, hurled joyfully into the ether, so they can be shared and loved forever and ever, amen.
- 2 t. sesame oil
- 4 oz. shiitake mushrooms, stemmed and finely diced
- 1 lb. ground pork
- 1 t. freshly grated ginger
- 1 clove garlic, grated or minced
- 2 T. soy sauce
- 1 t. chili paste (sambal oelek or sriracha)
- 2 scallions, thinly sliced
- 2 c. coleslaw mix, roughly chopped to break up long pieces
- 2 T. cornstarch, divided (plus extra for dusting)
- 1/4 c. warm water
- 50-60 potsticker wrappers
- vegetable oil, for frying
- 1/4 c. water
- 1 c. brown sugar
- 1/2 c. soy sauce
- 2 t. sesame oil
- 1 T. chili paste
- Heat sesame oil in a large skillet over medium heat. Add diced shiitakes and saute until softened. Set aside.
- Combine pork, ginger, garlic, soy sauce, chili paste, scallions, coleslaw mix, and 1 T. cornstarch in a large bowl. Add the shiitake mushrooms and work with your hands until everything is evenly incorporated. Refrigerate while you prepare to fold the potstickers.
- Mix together 1 T. cornstarch with warm water. Dust a large cookie sheet or tray liberally with cornstarch. Queue up Gilmore Girls on Netflix.
- Working over a clean cutting board, place a small spoonful (about 2 t.) of filling in the center of the wrapper. Dip a finger into the cornstarch slurry and apply around the edges of the wrapper. Fold the bottom and top edges over the middle of the filling, pinch together, and pleat the sides toward the center to seal. Place on the prepared cookie sheet, pleated edge pointing up, and repeat until out of filling.
- At this point, you can freeze the potstickers (see notes below) or cover with damp paper towels and refrigerate until ready to use.
- Combine all ingredients in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Set aside to cool.
- Grab your largest non-stick skillet and lid. Coat the bottom of the pan with vegetable oil and heat to medium-high. Arrange potstickers evenly in hot pan, pleats pointing up, leaving a little space between each one. Fry undisturbed for 5 minutes, or until bottoms are golden brown.
- Pour in water and cover the pan. Steam for 5 minutes (or 7 minutes if frozen).
- Uncover and cook off the remaining water for 1 minute.
- Serve hot with dipping sauce.
- *Dipping sauce recipe yields about 10 oz. of sauce- reduce recipe if desired. It keeps great in the refrigerator.
- *If freezing the potstickers, it's best to freeze them on the cookie sheet covered loosely with cling wrap, and then you can transfer them to a ziplock bag when fully frozen- this keeps them separated so you can grab however many you want later. No need to thaw before using- just follow the directions as above and expect them to take a few extra minutes to brown on the bottom before steaming.