The best thing about homemade potstickers is that you can easily put them together. Not only that, but you can also completely customize the fillings to your liking and use your favorite kinds of protein. You can even make a huge batch of potstickers and pop them in the freezer – that way you can indulge in your Asian food cravings whenever you want! Just be sure to freeze them on a baking sheet first before throwing them into a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing – just add some extra cooking time to account for them being for it.
So there you have it – easy homemade potstickers with customizable fillings, like this one with ground pork and shiitake mushrooms, that you can make ahead of time and freeze. Store-bought potstickers, who? Even takeout dumplings need to bow down…
• 1 pound ground pork
• 1 cup shredded green cabbage
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon hoisin
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha
• 1/4 teaspoon white pepper
• 36 won ton wrappers
• 2 tablespoons vegetable oil Soy sauce, for serving
1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha, and white pepper.
2. 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.
3. 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.
4. Serve immediately with soy sauce, if desired.
Cook up something delicious tonight with this special recipe provided to you by Westmount at London Park Apartments in Houston, Texas, and put our expansive kitchens to good use!