Pork Potstickers
with sweet chili dipping sauce / Szechuan green beans
Making potstickers is a lot of fun and gets easier with practice. We've previously included shrimp potstickers in a meal plan, but this is our first time making a pork version. If this is your first time shaping potstickers, give yourself some extra time to get the hang of it.
Smarts: Potstickers freeze well, so make extra while you've got everything set up.
Smarts: Potstickers freeze well, so make extra while you've got everything set up.
Tags
Proteins
Cuisines
Ingredients
Pork Potstickers:
- Ginger - 1 tsp , grated
- Garlic - 2 cloves , chopped
- Cilantro - 2 tsp , leaves chopped
- Pork, ground - 1 lb
- Salt - 3/4 tsp
- Coriander, ground - 1/2 tsp
- Parchment paper - 1 sheet (sub wax paper)
- Wonton wrappers, round or square - 24 (look for these refrigerated near the produce section)
- Oil, cooking - 1 Tbsp
Sweet Chili Dipping Sauce:
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup
- Sugar - 2 Tbsp
- Chili garlic sauce - 1/2 tsp
- Lime juice - 1 tsp
Szechuan Green Beans:
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup (sub water)
- Red pepper flakes - 1/2 tsp
- Oil, toasted sesame - 1/2 tsp
Prep
- Make sweet chili dipping sauce - Combine vinegar, water, sugar and chili garlic sauce in a small saucepan. Bring to a simmer and simmer until sauce thickens, ~5 minutes. Stir in lime juice. (Can be done up to 5 days ahead)
- Ginger / Garlic / Green beans - Prep as directed. Combine ginger and garlic. Store green beans separately. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- Make potsticker filling - Combine pork, ginger, garlic, salt, ground coriander, and cilantro. (Can be done up to 2 days ahead)
- Form potstickers - Line a sheet pan with parchment or wax paper. (If making these ahead of time, dust the paper lightly with some flour to prevent the potstickers from sticking.) Watch this video to see how to wrap potstickers or use these instructions: Working with six wonton wrappers at a time, lay the wrappers out on a flat surface. Fill a small bowl with water. Use your fingertips to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal. Place on prepared sheet pan. You can take an extra step and fold and pinch the sealed edges several times to create pleats (this is just decorative, but is fun to try!). If making these ahead of time, cover with plastic wrap and refrigerate. (Can be done 1 day ahead)
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Make
- Heat a large nonstick pan with a tight-fitting lid over medium heat. Add oil (portion for the potstickers) and when it begins to shimmer, add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes.
- Add 2 Tbsp / 30mL of water (for 4 servings; adjust if customizing) to the pan and cover tightly with lid. Steam for 4 minutes.
- While potstickers are steaming, heat a wok or skillet over medium-high heat. Add oil (for the green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes. Stir in some salt, red pepper flakes and toasted sesame oil. If you’d like these to be really spicy, add some extra red pepper flakes.
- Serve potstickers with dipping sauce and green beans on the side. Enjoy!
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