Sesame Pork Potstickers

Happy Chinese New Years! In celebration of this wonderful holiday, I’ve decided to make these sesame pork potstickers. πŸ˜€ It’s a great joy to be able to enjoy these with family and friends close by, and welcome the new year of the monkey.

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I love potstickers! It’s an appetizer I enjoy making for my family. I make it often for my husband Sam and for my in-laws whenever they visit, especially Sam’s youngest brother Kyle, who loves them so much. The nice thing about making these is that they are freezer friendly; that way you can take them out whenever you crave them! It never works for Sam and I though because we crave them all the time and we know we have them waiting for us in our freezer. πŸ˜› I like mines pan fried and Sam likes his boiled. I read it somewhere once that if you pan fry them, they’re called potstickers, and if you boil or steam them they’re called dumplings. Does anyone know if that’s true?

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Honestly, I’ve been making these a lot lately in the past months because I’ve been trying to perfect the filling. To me, the flavor is everything! I made these with mushrooms once and I added too much that the mushrooms ended up overpowering the rest of the ingredients. I didn’t really like the mushrooms in them either. It wasn’t until a bbq gathering last summer that I started experimenting with an ingredient that I believe is the key to this recipe and that is – ginger.

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Like I mentioned earlier, potstickers are freezer friendly. This is what I’d suggest doing if you’re interested in learning how to freeze them!

1. Put a layer of plastic wrap over a baking tray.
2. Place the potstickers on the baking tray and make sure they don’t touch.
3. Put another layer of plastic wrap over the potstickers, covering the baking tray nicely.
4. Freeze for 4-5 hours or until the potstickers turn solid.
5. Remove potstickers from baking tray and transfer into a Ziploc bag.
6. Keep it in the freezer until you crave it again!

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Give this recipe a try and let me know your thoughts in the comment section below! I’d love to know what you guys think of them! Enjoy the last few days left of the Chinese New Year!

Sesame Pork Potstickers
Serves 6
Happy Chinese New Years! Enjoy these potstickers with family and friends close by, and welcome the new year of the monkey.
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Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Ingredients
  1. Potstickers
  2. 1 lb of ground pork
  3. 1 cup of cabbage, thinly shredded
  4. 2-3 stems of green onion, thinly chopped
  5. 1 teaspoon of ginger, grated
  6. 1 tablespoon of oyster sauce
  7. 1/2 tablespoon of soy sauce
  8. 1/2 teaspoon of seasoning sauce
  9. 1 teaspoon of sesame oil
  10. 1/2 tablespoon of garlic salt
  11. 1/2 teaspoon of black pepper
  12. Other
  13. 1/2 tablespoon of vegetable oil (per batch)
  14. Pot sticker wrappers
  15. Sesame seeds
  16. Water
  17. Dipping Sauce
  18. Potsticker/Dumpling sauce
Instructions
  1. To make the filling, combine all the ingredients together under 'Potstickers'.
  2. Have a small bowl of water on the side to use for sealing.
  3. Take a pot sticker wrapper and use your finger to wet the edges of the wrapper with water.
  4. Take a spoonful of filling and put it onto the center of the pot sticker wrapper.
  5. How to wrap a potsticker #1: easy way - fold the wrapper in half (like a taco) and seal the edges together, making sure no air is sealed inside. Use a fork to crimp the edges together to make it look fancy.
  6. How to wrap a potsticker #2: the authentic way - you are going to act as if you are folding the wrapper in half but do not seal the edges together quite yet. You will create pleats on only one side. Starting from the left, seal about 1/4-inch of the end together. Then gently push about 1/8-inch of the wrapper towards the left and seal it. Continue this pattern until you reach the end. As you work your way across to seal the potsticker completely, the finished look should look like the shape of a crescent moon.
  7. To pan fry the potstickers, add the vegetable oil onto your frying pan and spread evenly over medium-low heat.
  8. Evenly space the potstickers inside the pan and cover with a lid. Cook for 3 minutes or until the bottom of the potstickers are golden brown.
  9. Flip the potstickers and let them cook for another 3 mins or until golden brown.
  10. Then add in some water just enough to cover the bottom of the pan. Cover with the lid and cook for another 3 minutes. Once the water disappears, repeat this step one more time.
  11. Remove pot stickers from the pan. They should look golden brown and the meat should no longer be pink.
  12. Repeat steps 7-11 to cook the rest of the potstickers.
  13. Sprinkle sesame seeds over potstickers.
Notes
  1. Yields: 30-35 potstickers
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2 comments

  1. I tried these for our annual dimsum Christmas dinner. I couldn’t manage to make mines as pretty but I love the addition of the sesame oil and ginger. Mines turned out a little dried, I think I may have over cooked it but it took a while for the skin to have that nice golden color.

    1. Hey Jeanny! I’m so happy to know that you gave this recipe a try! In this case, I would try turning up the heat a little higher to help you achieve a faster nice golden brown color. That should also help with the filling to not dry so much. Hopefully this helps and lmk if you have any questions! Good luck!

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