Pot Sticker Ginger Pork Recipes

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PORK GINGER POTSTICKERS



Pork Ginger Potstickers image

Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!

Provided by Chungah Rhee

Yield 40 potstickers

Number Of Ingredients 14

1 pound ground pork
1 cup shredded green cabbage
3 ounces shiitake mushrooms, diced
1 carrot, peeled and shredded
2 cloves garlic, pressed
1 green onion, thinly sliced
2 tablespoons freshly grated ginger
2 tablespoons reduced sodium soy sauce
2 teaspoons sesame oil
1 teaspoon rice vinegar
1/4 teaspoon white pepper
40 won ton wrappers
2 tablespoons vegetable oil
2 tablespoons soy sauce

Steps:

  • In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.* To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

POT STICKERS TRADITIONAL



Pot Stickers Traditional image

This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Provided by SAILIN

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 7h10m

Yield 15

Number Of Ingredients 14

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Steps:

  • Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  • Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  • In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  • In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g

PORK AND GINGER POT STICKERS



Pork and Ginger Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h40m

Number Of Ingredients 17

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
  • GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
  • In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  • MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
  • Combine all and serve in a small bowl.
  • PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

GINGER PORK POT STICKERS



Ginger Pork Pot Stickers image

Although I have not tried these yet, the recipe looks promising. This is from the Raley's Something Extra winter 2007. Time is an estimate

Provided by cookiedog

Categories     Pork

Time 1h15m

Yield 50 pot stickers

Number Of Ingredients 8

1 lb ground pork
1 cup very thinly sliced napa cabbage
1/4 cup sliced green onion top
1/4 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
50 wonton wrappers, round
2 tablespoons vegetable oil, divided
2/3 cup chicken broth, divided

Steps:

  • Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
  • Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
  • To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
  • Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
  • Remove from skillet and repeat with remaining oil, pot stickers, and broth.

Nutrition Facts : Calories 57.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 9.3, Sodium 118, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 3.3

PORK POT STICKERS W/ GINGER DIPPING SAUCE



Pork Pot Stickers W/ Ginger Dipping Sauce image

These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!

Provided by Little Bee

Categories     Meat

Time 23m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1/2 clove crushed garlic
1 egg
1 tablespoon cornstarch
1 pinch salt (be careful the soy sauce is already quite salty)
1/4 teaspoon pepper
2 (10 ounce) packages wonton wrappers
8 ounces soy sauce
1/2 teaspoon freshly grated ginger
2 tablespoons rice vinegar
1 chopped green onion (just the green part)

Steps:

  • Mix all ingredients together, by hand, in a large bowl.
  • Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
  • Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
  • Saute in Peanut oil on medium heat till bottoms are golden.
  • Add enough chicken broth to barely cover wontons.
  • Cover and simmer approximately 8 minutes.
  • Serve immediately with some dipping sauce.
  • I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

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4.8/5 (4)
Total Time 1 hr 15 mins
Category Dinner, Lunch, Side Dish
Calories 178 per serving
  • Peel off the outer leaves from the cabbage. Slice the head in half and remove the core (see photos below). Cut each half into two then cut crosswise as thinly as possible. You need a very small shred to make the pot stickers easy to fill and fold.
  • In a large skillet, heat 2 Tbsp of oil over medium/high heat. When it’s hot, add the cabbage and 1/2 tsp of salt. Saute the cabbage until it is translucent and soft (about 15 minutes). Remove from the heat and let cool slightly.
  • While the cabbage is sauteing (stir every minute or so), combine the raw ground pork, peeled and grated ginger (use a small cheese grater), minced garlic, soy sauce, sesame oil, sliced green onion an shredded carrot. Mix them all together well with your hands. Add the shredded and cooked cabbage and mix again until it is evenly incorporated (you almost have to use your hands here). Refrigerate the mixture for at least one hour to let the flavors blend. (The cabbage will release gasses as it refrigerates and smell pretty stinky when you come back to it but don’t be afraid. It’s still good and the smell will go away when you cook the pot stickers.)
  • Prepare your workspace by getting a small dish of water (used to glue the edges together), something to fold the pot stickers on (I used a cutting board) and something to keep them on once folded (another cutting board or large plate). I used square wrappers so the wrapping technique below is based on that. There are many methods to folding pot stickers/won tons so if you have a different shape, simply do a google search for “folding won tons” or “folding pot stickers” to see more methods.


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