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
- 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
- 1 bag round sue gow wraps
- 1 small bowl room temperature water
- vegetable or canola oil for frying
- non stick pan with a lid
- parchment lined baking sheet
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!