Pork and Water Chestnut Potstickers

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

These fun-to-make pork and water chestnut potstickers are first fried, then steamed to cook the delicious filling & keep it juicy. I decided to switch it up and make this pork and water chestnut recipe I found on Steamy Kitchen instead of making our go-to potsticker recipe. These little beauties are loaded with water chestnuts, chives, ginger, and toasted sesame oil. We all really loved the texture the water chestnuts gave to these tasty little dumplings, and they disappeared quickly. This easy potsticker recipe pairs nicely with garlic rice and bok choy.

Pork and Water Chestnut Potstickers

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
• Spicy chili crisp
• Toasted sesame seeds
• Sriracha

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, sprinkle it with some salt, and let it sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The drier 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 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 wrapper with your fingers (or a basting brush dipped in water).

Fold the potstickers to make a moon shape and pinch shut with 5-6 pleats along the side.  Side Note: Make sure they are well sealed, so the filling doesn’t fall out.

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

Carefully add ¼ cup water and cover with a lid. Steam for 2-3 minutes.

Remove the lid and cook until the liquid has evaporated and the bottoms are crisp and golden brown, about 1-2 minutes.

Remove from the skillet to a serving tray. Repeat with the remaining potstickers and oil.

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