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Crispy Pork and Cabbage Potstickers

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These homemade potstickers feature a tender dough and a juicy pork and cabbage filling, pan-fried to crispy perfection. A rewarding and flavorful recipe perfect for weekday dinners or casual gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • ¾ cup (180 ml) boiling water
  • Pinch of salt
  • 12 ounces (340 g) ground pork
  • 2 cups (about 150 g) green cabbage, finely shredded
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 scallions, finely sliced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon white pepper (optional)
  • 2 tablespoons vegetable oil
  • ¼ cup (60 ml) water for steaming

Instructions

  1. Make the Dough: Place 2 cups (240 g) of all-purpose flour and a pinch of salt in a large bowl. Slowly pour in ¾ cup (180 ml) boiling water while stirring with a fork or chopsticks until the mixture comes together. Let it cool a few minutes, then knead on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Prepare the Filling: While the dough rests, finely shred 2 cups (150 g) green cabbage and sprinkle with a little salt. Let sit 10 minutes, then squeeze out excess water. In a bowl, combine ground pork, cabbage, garlic, ginger, scallions, soy sauce, sesame oil, salt, and white pepper. Mix gently but thoroughly.
  3. Roll out Wrappers: Divide rested dough into 24 equal pieces. Roll each piece into a small ball, then flatten and roll into a thin circle about 3 inches (7.5 cm) in diameter. Keep dough pieces covered to prevent drying.
  4. Fill and Shape Potstickers: Place about 1 tablespoon of filling in the center of each wrapper. Lightly moisten edges with water. Fold dough over filling to form a half-moon shape, then pleat and pinch edges firmly to seal.
  5. Cook Potstickers: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Arrange potstickers flat side down without crowding. Fry until bottoms are golden and crisp, about 3-4 minutes. Carefully pour ¼ cup (60 ml) water into the pan and cover immediately to steam for 5-6 minutes or until filling is cooked through and water evaporates. Remove lid and cook another 1-2 minutes to re-crisp bottoms.
  6. Serve: Transfer potstickers to plates and serve hot with dipping sauce like soy sauce mixed with a splash of rice vinegar and chili oil.

Notes

Use boiling water to make dough tender but strong. Rest dough for 30 minutes before rolling. Keep dough covered to prevent drying. Use medium heat for frying to avoid burning. Add water carefully during steaming and cover immediately. For gluten-free, substitute flour with gluten-free blend but texture may vary. Store leftovers in airtight container for up to 3 days; reheat by pan-frying to maintain crispness. Freeze by flash freezing on a tray first.

Nutrition

Keywords: potstickers, pork potstickers, homemade dumplings, crispy potstickers, cabbage potstickers, pan-fried dumplings, easy potstickers recipe

Find it online: https://magnetmeal.com/crispy-pork-and-cabbage-potstickers-recipe-easy-homemade-from-scratch/