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Pork and Water Chestnut Potstickers

Succulent and delicious pork and water chestnut potstickers have great flavor, and texture, and they are so tasty!

Pork and Water Chestnut Potstickers

These fun-to-make pork and water chestnut potstickers are first fried and then steamed to ensure the delicious filling stays juicy. I decided to switch it up and instead of making our go-to potsticker recipe, I decided to try this recipe I found on Steamy Kitchen that is loaded with tasty ingredients like water chestnuts, chives, ginger, and sesame oil. We all really loved the texture the water chestnuts gave to these tasty little dumplings and they disappeared quickly.

Pork and Water Chestnut Potstickers

How to Make Pork and Water Chestnut Potstickers

Make Potsticker dipping sauce, if desired. Click the link for the recipe.

Place the chopped cabbage in a strainer in the sink then sprinkle with some salt and let sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The dryer the cabbage the better.

Place the cabbage in a large bowl along with the ground pork, mushrooms, water chestnuts, chives, and ginger.

In a small bowl whisk together the soy sauce, toasted sesame oil, rice wine, cornstarch, and white pepper together until well combined; pour over the meat mixture; mix until thoroughly combined.

Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.

Pork and Water Chestnut Potstickers

Fold the potsticker to make a moon shape and pinch shut with 5-6 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Pork and Water Chestnut Potstickers

Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are just golden brown, about 2 minutes.

Carefully add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove the lid and continue to cook until the liquid has evaporated and the bottoms are crisp and golden brown, about 1-2 minutes.  Remove from pan to a serving tray. Repeat with the remaining potstickers and oil.

Serve immediately with potsticker dipping sauce, chili oil, and toasted sesame seeds on the side. Enjoy!

Pork and Water Chestnut Potstickers

Pork and Water Chestnut Potstickers

Pork and Water Chestnut Potstickers

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Appetizer, Main
Cuisine: Asian
Servings: 40 +/-
Author: Pam - For the Love of Cooking

Ingredients

Potstickers:

  • 8 oz napa cabbage, finely shredded
  • Sea salt, to taste
  • 8 oz ground pork
  • 4-5 large shiitake mushrooms, stems discarded, minced
  • 4 oz water chestnuts, minced
  • 2 tbsp chives, snipped
  • ½ tsp fresh ginger, grated
  • 1 tsp soy sauce
  • ½ tsp toasted sesame oil
  • ½ tsp rice wine
  • ½ tsp cornstarch
  • White pepper, to taste
  • 2 tbsp vegetable oil, divided
  • 36-40 Potsticker or Gyoza wrappers

Serving:

  • Potsticker dipping sauce **recipe link up above
  • Chili oil
  • Toasted sesame seeds
  • Sriracha

Instructions

  • Place the chopped cabbage in a strainer in the sink then sprinkle with some salt and let sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The dryer the cabbage the better.
  • Place the cabbage in a large bowl along with the ground pork, mushrooms, water chestnuts, chives, and ginger.
  • In a small bowl whisk together the soy sauce, toasted sesame oil, rice wine, cornstarch, and white pepper together until well combined; pour over the meat mixture; mix until thoroughly combined.
  • Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrap with your fingers or a baster brush dipped in water.
  • Fold the potsticker to make a moon shape and pinch shut with 5-6 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
  • Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are just golden brown, about 2 minutes.
  • Carefully add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove the lid and continue to cook until the liquid has evaporated and the bottoms are crisp and golden brown, about 1-2 minutes.  Remove from pan to a serving tray. Repeat with the remaining potstickers and oil.
  • Serve immediately with potsticker dipping sauce, chili oil, and toasted sesame seeds on the side. Enjoy!
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