with sweet chili dipping sauce / Szechuan green beans
Making potstickers is a lot of fun and gets easier with practice. This pork version of the dish was featured in 2018. 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.
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup
- Sugar - 2 Tbsp
- Chili garlic sauce - 1/2 tsp
- Lime juice - 1 tsp
- 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
- 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
- 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 some 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)
- 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 cooking 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!
So fun to make these with my 5yo! Loved the vegetarian version so I didn’t worry about her working with raw meat and I didn’t worry about it getting properly cooked. Had troubles again with it burning a bit. Dipping sauce was delicious with pot stickers and green beans.0 Helpful
Delicious. We made a big batch and froze some, so all in all it wasn’t too much work. Stuffing the dumplings was fun, too.0 Helpful
These took me a lot longer than an hour. But they are so impressive and delicious I made a bunch more the next week for a birthday party!0 Helpful
I skipped over these the last time they were on the menu, because I'd assumed they would be difficult to prepare and relatively unhealthy. After reading such good reviews I knew I had to give them a go this time, and I was delighted to find that I was wrong on both counts! The video was really helpful in learning how to fill and seal these, and making them a day ahead and freezing some worked out great. As several other commenters mentioned, I did have trouble getting my sauce to thicken, but I also wasn't totally sure how thick it was supposed to be, so some extra description of what to look for might be helpful there. It turned out really tasty though, so I think I'd make more sauce next time!0 Helpful
Solid. Used baby carrots & cut them in 1/2 with 1/2 amount of carrots. Good with fried egg on top & met whole30 requirements! 9 yr old had the vegetables without pork & with rice & liked the sauce. Can’t wait to do pot stickers after whole30.0 Helpful
This is one of our all time favorites. We make it regularly0 Helpful