Pork and Shitake Mushroom Potstickers
Pork and Shitake Mushroom Potstickers
Ever since watching Crazy Rich Asians, I can’t stop wrapping potstickers! I have made these for family, friends, and coworkers, and they all love them. I don’t bother making the wrappers from scratch as it takes up too much time. Also, I grew up eating dumplings and I have never in my life seen anyone make homemade wrappers. These potstickers are inexpensive to make and tastes delicious.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4 people
Ingredients
Potsticker Filling
- 1/2 lb ground pork
- 1/2 cup chopped shitake mushrooms
- 1/4 cup thinly sliced green onions
- 1/3 cup thinly shredded carrots
- 1 cup thinly shredded cabbage
- 2 tbsp minced ginger
- 1 tbsp minger garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp corn starch
- 1/4 tsp ground white pepper
Other ingredients
- 1 bag round sue gow wraps
- 1 small bowl room temperature water
- vegetable or canola oil for frying
Tools
- non stick pan with a lid
- parchment lined baking sheet
Instructions
- In a large mixing bowl, combine all the potsticker filling ingredients well.
- Using a spoon, scoop out approximately 1 tbsp of filling in the center of a sue gow wrapper.
- Dip a finger into the bowl of water and wet the entire edge of the wrapper.
- Carefully fold over the bottom of the dumpling towards the top while creating pleats from the front end of one side to the other side until completely sealed.
- As you place the sealed dumpling on the parchment lined tray, push down to create a flat bottom so the dumpling stands up.
- Repeat the process to wrap more dumplings until you run out of filling.
Pan frying the potstickers
- Add 2 tbsp of oil in a pan over medium heat.
- Add enough potstickers (approximately 8-10) in the pan leaving a little space between them.
- Brown the bottom for about 30 seconds, turn them to brown the front for another 30 seconds, and the back for another 30 seconds so they are a golden brown on all sides.
- Pour 1/4 cup of room temperature water into the pan. The pan will sizzle.
- Turn the heat to low and cover the pan.
- Let the potstickers cook through. (approximately 5-6 minutes)
- Uncover the pan and let any remaining water evaporate and cook for another minute.
- The potstickers will begin to crisp up again and you can remove them from the pan and they’re ready to eat.
- Serve with hot sauce or Thai chili sauce or a mixture of both. Enjoy!
