Pork potstickers

By Julie Van Rosendaal on November 20, 2012
Ground pork is inexpensive and makes a delicious filling for potstickers. Kids will enjoy helping assemble the little packages as well as dipping and eating them.


1/2 to 1 lb (250–500 g) ground pork, turkey, or a combination
2 green onions, finely chopped
2-3 garlic cloves, crushed
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) brown sugar
1 tsp (5 ml) sesame oil


1 pkg wonton wrappers (about 30)
canola oil, for cooking
chicken stock or water

Dipping sauce
2 tbsp (30 ml) brown sugar or honey
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar or lime juice
a squirt of sriracha or pinch of red chili flakes


1. In a medium bowl, combine the pork, green onions, garlic, soy sauce, ginger, sugar and sesame oil and mix it all up with your hands.

2. To fill and shape wontons, set out a small dish of water, then working with one or two at a time, place a small spoonful of filling in the middle of each wrapper; moisten the edges with the water (dip your finger in) and fold over, pressing the edge tightly to seal.

3. Place seam side up on a baking sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen for up to six months. Transfer to freezer bags once frozen.)

4. When you’re ready to cook the potstickers, heat a generous drizzle of canola oil in a large, heavy skillet set over medium-high heat. Place half the dumplings at a time pointy-side-up in the skillet and cook for a minute or two, until deep golden brown on the bottom. Don’t disturb them for a minute or two to allow them to develop a nice golden crust on their bottoms.

5. Carefully pour about 1/3 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes to allow them to steam.

6. Uncover and cook until the bottoms of the dumplings are very crisp and the liquid has evaporated, about 5–7 more minutes. Serve immediately or cool, then reheat as needed.

7. To make the dipping sauce, stir together all the ingredients and store in the fridge for up to a week, until needed. Serve the sauce alongside the potstickers.

Makes about 2 1/2 dozen potstickers.

Originally published in ParentsCanada magazine, December 2012.

By Julie Van Rosendaal| November 20, 2012

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