• Jul 07, 2023
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Taiwan-Style Potstickers

With this Taiwan-style Potstickers, you can immerse yourself in Taiwanese cuisine. These crispy packages stuffed with delicious pork and cabbage are a true representation of Taiwan's thriving street food culture. For an amazing dining experience, serve them hot with soy sauce.

• 13 ingredients
• 55 minutes
• 4 Servings

Ingredients

1/2 pound ground pork (20% fat)
2 tablespoons minced scallions
1 tablespoon grated ginger
1 medium size cabbage, finely chopped
1 clove garlic, minced
30-40 potsticker wrappers
1 tablespoons Chinese cooking wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon of oyster sauce
Salt and white pepper to taste
2 tablespoons avocado oil
Soy sauce for dipping

Directions

1. After chopping the cabbage, sprinkle salt on it to draw out the water, then set it aside for 10 minutes. After 10 minutes, drain the water from the cabbage, then place it in a clean kitchen towel or paper towel and squeeze to remove any excess water. This step will prevent your filling from becoming too soggy.
2. In a large bowl, combine the ground pork, minced scallions, minced garlic, grated ginger, soy sauce, sesame oil, Chinese cooking wine, oyster sauce, salt, and pepper. Add the cabbage to the bowl and mix well. The filling is now ready.
3. Lay a potsticker wrapper flat on your palm. Place a small spoonful of the pork and cabbage mixture in the center of the wrapper. Moisten the edges of the wrapper with a bit of water, then fold it in half, creating pleats along the edges to seal the potsticker. Repeat this process with the remaining wrappers and filling.
4. Heat the avocado oil in a large pan over medium heat. Place the potstickers in the pan, flat side down, without overcrowding the pan. Cook until the bottoms are golden brown (around 2-3 minutes).
5. Carefully pour about 1/4 cup of water into the pan, being mindful to avoid splashing hot oil, and immediately cover with a lid. Let the potstickers steam for about 3-5 minutes, or until the water has evaporated.
6. Remove the lid and allow the potstickers to cook for another 1-2 minutes, until the bottoms are crispy again.
7. Serve the potstickers hot, with soy sauce for dipping.

Notes

Don't Overstuff: It might be tempting to add a lot of filling to each potsticker, but too much can cause the wrappers to tear or make the potstickers difficult to seal. Approximately a tablespoon of filling should be sufficient.

Seal Tightly: To prevent the filling from leaking out during cooking, make sure to seal your potstickers well. You can use a bit of water on the edges of the wrapper to help create a seal.

Avoid Overcrowding the Pan: When cooking the potstickers, make sure not to overcrowd the pan. The potstickers should have a bit of room to breathe. Overcrowding can cause the potstickers to steam rather than fry, preventing them from getting that nice, crispy bottom.

Use a Quality Non-Stick Pan: Potstickers have a tendency to stick to pans, potentially causing you to lose the crispy bottom when removing them. Utilizing a high-quality non-stick pan can help avoid this issue.

Monitor the Heat Closely: It's crucial to ensure that the potstickers cook thoroughly without the bottoms getting burnt.

Serve Immediately: Potstickers are best when served hot, right after they're cooked. If you need to prepare them ahead of time, you can assemble the potstickers and freeze them. Then, simply cook them when you're ready to eat.

Nutrition Detail