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Chinese Pork Pot Sticker

These potstickers combine ground pork, cabbage, ginger, soy and sesame flavors.
6 Servings Recipe By Pin Print
Chinese Pork Pot Sticker

Ingredients

  • 2 pounds Ground Pork
  • ½ cups shred Cabbage
  • 4 cups dice Mushrooms
  • ½ cups drain and dice Bamboo Shoots, Canned
  • 1 tablespoon peel and dice Ginger, Fresh
  • 3 tablespoons Soy Sauce, Low Sodium
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Cornstarch
  • 24 individual Wonton Wrappers
  • 2 tablespoons Vegetable Oil
  • ½ cups Water

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Serving Size = 4 pot stickers. 438 Calories
  • 22g Fat
  • 98mg Cholesterol. 710mg Sodium
  • 216mg Potassium
  • 21g Carbs
  • 1g Fiber
  • 2g Sugars
  • 37g Protein
  • WW+ Points 11

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, combine ground pork, cabbage, mushrooms, bamboo shoots and ginger.
  2. In another bowl, combine soy sauce, sesame oil and corn starch.
  3. Mix two bowls together.
  4. Place about 2 Tablespoons of the pork mixture into the center of each wonton wrapper.
  5. Fold over and pinch to seal thoroughly.
  6. Coat a large pan with vegetable oil and heat over medium heat.
  7. Add potstickers and increase heat to high. Cook 3-4 minutes until bottoms become golden brown.
  8. Quickly add water and cover with a lid to avoid splattering. Cook until water boils away.
  9. Uncover, reduce heat to medium and cook 2 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, combine ground pork, cabbage, mushrooms, bamboo shoots and ginger.
  2. In another bowl, combine soy sauce, sesame oil and corn starch.
  3. Mix two bowls together.
  4. Place about 2 Tablespoons of the pork mixture into the center of each wonton wrapper.
  5. Fold over and pinch to seal thoroughly.
  6. Coat a large pan with vegetable oil and heat over medium heat.
  7. Add potstickers and increase heat to high. Cook 3-4 minutes until bottoms become golden brown.
  8. Quickly add water and cover with a lid to avoid splattering. Cook until water boils away.
  9. Uncover, reduce heat to medium and cook 2 minutes.
  10. Flash freeze cooked potstickers.
  11. Once frozen, divide among freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place on a baking sheet and bake at 350 for 20-25 minutes until heated through.

14 Comments

Join the discussion
  1. 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?

  2. 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!

    1. 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 🙂

    1. 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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