Crispy Pork and Cabbage Pot Stickers

Name: Crispy Pork and Cabbage Pot Stickers
Total time: 1 h
Yield: 6
Ingredients: 450 g ground pork; 4 cloves garlic, minced; 120 g finely chopped green onions; 45 g very finely minced fresh ginger; 30 ml soy sauce; 5 ml sesame oil; 1 pinch cayenne pepper; 180 g finely chopped green cabbage; 300 g all-purpose flour, plus more as needed; 4 g kosher salt; 240 ml hot water (55-65°C); 60 ml seasoned rice vinegar; 60 ml soy sauce; 90 ml vegetable oil for frying, divided; 120 ml water for steaming, divided

These homemade pot stickers are filled with a flavorful mixture of pork, ginger, and cabbage, then fried and steamed to perfection. The result is a delightful combination of crispy and tender textures that make these dumplings truly irresistible.

1 hr

easy

439kcal

calories

46g

carbohydrates

19g

fat

fiber

20g

protein

1453mg

sodium

sugar

Appetizer Chinese

Ingredients

450 g ground pork

4 cloves garlic, minced

120 g finely chopped green onions

45 g very finely minced fresh ginger

30 ml soy sauce

5 ml sesame oil

1 pinch cayenne pepper

180 g finely chopped green cabbage

300 g all-purpose flour, plus more as needed

4 g kosher salt

240 ml hot water (55-65°C)

60 ml seasoned rice vinegar

60 ml soy sauce

90 ml vegetable oil for frying, divided

120 ml water for steaming, divided

Directions

Step 1

In a mixing bowl, combine ground pork, green onions, garlic, ginger, 30 ml of soy sauce, sesame oil, and cayenne. Add the chopped green cabbage on top. Mix thoroughly with a fork, cover with plastic wrap, and refrigerate for about an hour until chilled.

Step 2

In a mixing bowl, combine 300 g of flour and kosher salt. Slowly add the hot water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a work surface, knead for 3-5 minutes until smooth and elastic. If the dough is too sticky, sprinkle with additional flour (up to 120 g) and continue kneading. Wrap the dough in plastic and let it rest for 30 minutes.

Step 3

After resting, divide the dough into 4 equal pieces. Cover 3 pieces with a dishcloth. Roll the first piece into a log about 2 cm thick. Divide each log into 6 equal pieces. Roll each piece into a thin 9 cm circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.

Step 4

Moisten the edges of a wrapper with water. Place a small scoop of the pork mixture in the center of a wrapper. Fold up the sides and pinch together in the center. Pinch the remaining edges to form pleats along one side. Tap the pot sticker on the work surface to slightly flatten the bottom and form a curve so it stands upright. Transfer to a well-floured plate. Repeat with the remaining dough and filling.

Step 5

Mix seasoned rice vinegar and soy sauce in a small bowl for the dipping sauce.

Step 6

In a skillet over medium-high heat, add 2-3 tablespoons of vegetable oil. Place 6-7 pot stickers in the hot oil, flat side down. Cook until the bottoms are golden brown (about 2 minutes). Drizzle 60 ml of water into the skillet and quickly cover it to steam the pot stickers for 3 minutes. Uncover, reduce the heat to medium, and continue cooking until the water evaporates and the bottoms are brown and crunchy (1-2 minutes). Transfer to a warm serving dish. Repeat with the remaining pot stickers. Serve with the dipping sauce.

Step 7

Serve hot and enjoy!