Pork and ginger potstickers. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. I HAD to make these pork and ginger potstickers after finally making my own version of homemade chili oil. I found this Ming Tsai recipe on the Food Network for these little beauties and knew they would pair nicely with the homemade chili oil and our potsticker dipping sauce.
Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out! Make dumplings: In a large bowl, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. You can cook Pork and ginger potstickers using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pork and ginger potstickers
- It’s 1 lb of ground pork.
- You need 2 inch of long piece of ginger grated.
- It’s 4 of garlic cloves grated.
- It’s 1 of shallot finely chopped.
- Prepare 2 tbsp of soy sauce.
- You need 1 tbsp of white wine vinegar.
- You need 1 tsp of sesame oil.
- It’s 1 batch of Homemade GF noodle dough, use your favorite recipe.
In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.* To assemble the potstickers, place wrappers on a work surface. Using your finger, rub the edges of the wrappers with water. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as. Homemade pot stickers are so versatile–you can fill them with anything you want and as full as you want.
Pork and ginger potstickers instructions
- Mix all ingredients together, not the noodle dough of course and let sit overnight in the refrigerator..
- When ready to cook roll the dough to about 1/8 inch thick and cut into rounds..
- Add filling, lighty moisten the edges of the dough with water and crimp closed..
- Add a little water to a large skillet, just enough to cover the bottom not enough to cover the potstickers. Also add about a tablespoon of oil as well. You just want the enough water to steam them and then cook off leaving just the oil so they sear a bit..
- Repeat step 4 until all are made..
- Whip up a quick dipping sauce. I didn't make a traditional sauce or even write the recipe down. But here is the basic idea of what I made. To taste on all the following: soy sauce, Sichuan chili sauce, brown sugar and fresh grated ginger..
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. Bring a large pot of water to a boil. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.