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Chinese Pork Potstickers

After spending some time in China, I occasionally get intense cravings for Chinese food, and none of our local takeout places are measure up.  I’ve tried many times to re-create some of the dishes I came to enjoy.  With this recipe, I can enjoy a few of those flavors I seek out from time to time.  These potstickers combine ground pork, cabbage, ginger, soy and sesame flavors.

Chinese Pork Potstickers

Author/Source:

Abbi @ onceamonthmeals.com, adapted from Use Real Butter.

Ingredients:

  • 16 ounces ground pork
  • 0.5 cup cabbage, finely shredded
  • 4 cups mushrooms, minced
  • 0.5 cup bamboo shoots, minced
  • 1 Tablespoon ginger root, minced
  • 3 Tablespoons low sodium soy sauce
  • 1 Tablespoon sesame oil
  • 2 Tablespoons cornstarch
  • 24 wonton wrappers
  • 2 Tablespoons vegetable oil
  • 0.5 cup water

Directions:

In a large bowl, combine ground pork, cabbage, mushrooms, bamboo shoots and ginger. In a small bowl, combine soy sauce, sesame oil and corn starch. Mix into pork mixture. Place about 2 Tablespoons of the pork mixture into the center of each wonton wrapper. Fold over and pinch to seal thoroughly. Potstickers can be frozen after assembling or pre-cooked and frozen. To cook. Coat a large pan with vegetable oil. Add potstickers. Increase heat to high. Cook 3-4 minutes until bottoms become golden brown. Quickly add water and cover with a lid to avoid splattering. Once water boils away, uncover, reduce heat to medium and cook 2 minutes.

Freezing Directions:

Flash freeze cooked potstickers.  Once frozen, place in gallon size freezer bags.  To serve.  Thaw.  Place a baking sheet and bake at 350 for 20-25 minutes until heated through.  If frozen without cooking, use instructions above to cook on the stovetop.

Servings: 6

Nutritional Information:  Serving Size = 4 pot stickers. Calories – 375, Total Fat – 7.6 g, Total Carbohydrates – 52.5 g, Protein – 22.2 g.  Dietary Fiber:  1.7  WW Plus Points: 9

**conversion chart image provided by Erik Spiekermann

13 Responses to “Chinese Pork Potstickers”

  1. Elizabeth says:

    What about the great dipping sauce?

  2. Marie says:

    What is the sauce served with it? This recipe looks delish.

  3. Angela says:

    Do you cook the pork before assembling the potstickers or do you assemble it raw?

  4. Holly S. says:

    Do you cook the ground pork before mixing the ingredients together? If not, it seems like it wouldn’t cook through in the time indicated?

  5. Veronica says:

    We made these tonight and I substituted ground turkey for ground pork (we don’t eat pork) and omitted the mushrooms. I have a seriously picky eater and he loved them! Hubby hasn’t tried them yet as he had to work late, but I’m sure he’ll love them as well. It’s like a flavor explosion in your mouth! The only thing I had an issue with was wrapping the won-tons. I wasn’t able to fit 2 Tbsp into a won-ton wrapper, so I ended up with a Tbsp each, and made closer to 50 instead of 24. Love the recipe! Thanks OAMM!

    • Veronica says:

      Oh, also forgot to add, I used cooked ground turkey instead of raw (I’m super picky about making sure meat is cooked ALL the way through) and they turned out correctly :)

  6. Sara says:

    Where do you get bamboo shoots? Do they come in a can? Frozen? fresh? I’ve never seen them

    • Kelly says:

      Yes bamboo shoots come in a can in the Asian section of your grocery store. You may also find them in the prepackaged produce section as well.

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