Pork and Cabbage Potstickers Perfect Family Recipe

<pThere’s nothing like the sound of dumplings sizzling in a hot pan, filling the kitchen with a mouthwatering aroma. These Pork and Cabbage Potstickers are a family favorite for a reasonthey’re crispy, juicy, and oh-so-cozy. Whether it’s a weeknight dinner or a comforting meal on a chilly evening, everyone can’t help but smile when they see them on the table.

Imagine the warmth of tender pork mingling with crisp cabbage, all wrapped up in a perfectly formed dough. This recipe is like your grandma’s from scratch, but it only takes about 30 minutes to whip up thanks to a few clever shortcuts. Plus, with simple ingredients you already have at home, this delightful dish becomes a go-to for busy evenings.

I started making these potstickers in my tiny kitchen back in 2015, drawn by the delight on my friends’ faces as they took the first bite. The key? Don’t rush the fryinglet those lovely bottoms crisp up to perfection. After years of recipe testing, I can tell you that a good dip in soy sauce takes this dish to the next level. Trust me, your family will be asking for seconds!

Thomas Baker

Pork and Cabbage Potstickers Easy and Delicious Guide

Discover the joy of making Homemade Pork and Cabbage Potstickers that are juicy and flavorful with ginger and garlic accents. These Pork and Cabbage Potstickers are an easy-to-make Chinese appetizer or main course that perfectly balance savory pork with fresh cabbage. Serve them with a tangy Potsticker Dipping Sauce Soy Vinegar for a true taste experience. Whether you crave Crispy Potstickers Pork Cabbage Scallions or want to try Frozen Pork Cabbage Dumplings Air Fryer style, this guide has you covered.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 35 potstickers

Calories: 45

Ingredients Method Notes

Ingredients

  

• grapeseed or vegetable oil
• 1 1/2 cups finely chopped green cabbage or Napa cabbage
• 1/4 cup chopped scallions
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• salt and freshly ground black pepper
• 1 pound ground pork, preferably 80% lean
• 2 teaspoons potato starch (you can also use cornstarch or tapioca starch)
• 2 tablespoons water
• 1 tablespoon dry sherry or Chinese Shaoxing wine
• 2 tablespoons soy sauce
• 1 1/2 teaspoons sesame oil
• 1 teaspoon sugar
• round dumpling wrappers
• reduced-sodium soy sauce
• white vinegar

Method

 

1. Start by heating a small amount of grapeseed or vegetable oil in a skillet over medium heat.
2. Add the finely chopped cabbage and scallions, cooking them just until they soften, then transfer to a bowl to cool.
3. In the same mixing bowl, combine ground pork with minced ginger, minced garlic, cooled cabbage mixture, salt, and pepper.
4. Sprinkle the potato starch over the meat mixture, add water, and stir thoroughly to bind the filling.
5. Pour in the dry sherry or Shaoxing wine, soy sauce, sesame oil, and sugar; mix until all ingredients are well integrated.
6. Lay out the round dumpling wrappers and place a small spoonful of filling in the center of each wrapper.
7. Moisten the wrapper edges with a bit of water and carefully fold them over, pressing the edges to seal the potstickers tightly.
8. Heat a non-stick skillet with a light coating of oil over medium-high heat.
9. Arrange the potstickers in the skillet in a single layer and cook until the bottoms are golden brown, about 2 to 3 minutes.
10. Pour enough water into the skillet to cover about one-third of the potstickers’ height, then cover tightly to steam for 6 to 8 minutes until the filling is cooked through.
11. Remove the lid and continue cooking to evaporate any remaining water and crisp up the bottoms again, about 2 more minutes.
12. Serve the potstickers hot with a dipping sauce made from reduced-sodium soy sauce mixed with white vinegar to taste.

Notes

• For the best results, use round dumpling wrappers and adjust the dipping sauce ratio to your preference. You can substitute potato starch with cornstarch or tapioca starch if needed. These potstickers freeze well for make-ahead convenience.

Why You’ll Love These Pork and Cabbage Potstickers

• Comforting Flavor: Each bite is a delightful blend of savory pork and crisp cabbage, bringing a taste of nostalgia straight to your table.
• Versatile Meal: These potstickers are perfect as an appetizer or a main dish, making them great for family gatherings or cozy weeknight dinners.
• Easy to Customize: Feel free to adapt the filling to your family’s taste! Add more veggies or experiment with spices for a unique twist.
• Fun Cooking Activity: Wrapping the potstickers can be a lovely bonding experience if you involve your kids or friends in the kitchen!

Key Ingredients and Tools

Let’s unpack what you’ll need to create these delightful Pork and Cabbage Potstickers:

• Pork: You’ll need about 1 pound of ground pork, preferably 80% lean for that juicy texture.
• Cabbage: Finely chopped green cabbage or Napa cabbage adds a wonderful crunch. Aim for about 1 ½ cups.
• Seasonings: Don’t skimp on flavor! You will need minced ginger, garlic, soy sauce, sesame oil, and a sprinkle of sugar.
• Dumpling Wrappers: Round dumpling wrappers can be found at most grocery stores or Asian markets. These are the magical envelopes holding your delicious filling!
• Tools: Prepare a large skillet for frying and have a bowl of water handy for sealing the dumplings.

How It Works: Step-by-Step Instructions

1. Prep the Filling: In a bowl, combine ground pork, chopped cabbage, scallions, ginger, garlic, soy sauce, sesame oil, sugar, salt, pepper, potato starch, and water. Mix until all ingredients are well incorporated.
2. Assemble the Potstickers: Place a dumpling wrapper in your palm. Add about a tablespoon of filling in the center, wet the edges with water, and fold over to create a half-moon shape. Pinch tightly to seal!
3. Fry Them Up: Heat the oil in a skillet over medium-high heat. Once hot, arrange the potstickers in a single layer. Fry until the bottoms are golden brown, about 2-3 minutes.
4. Add Water: Carefully add a splash of water to the pan and quickly cover with a lid. This helps steam the potstickers, cooking through the filling. Steam for about 5-7 minutes.
5. Serve and Enjoy: Once the water evaporates, uncover the potstickers and let them fry a bit longer to crisp up. Serve with a dipping sauce of reduced-sodium soy sauce and white vinegar.

Troubleshooting and Tips

Sometimes things don’t go as planned, and that’s okay! Here are a few tips if you find yourself stuck:

• Wrappers Drying Out: If the wrappers start to dry while you work, cover them with a damp kitchen towel to keep them moist.
• Filling Leaking: If your filling leaks during cooking, it could be from over-filling. Stick to about a tablespoon per wrapper.
• Too Soft Texture: If the potstickers turn out soft rather than crispy, try using a little more oil while frying or ensure the pan is adequately heated before adding them.

Storage Tips

If you have leftovers (or want to make a batch ahead of time), here’s how to store them:

• Refrigerate: Store cooked potstickers in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, lay the uncooked potstickers on a baking sheet until solid, then transfer them to a freezer bag. They can last up to 3 months!
• Reheating: Reheat in a skillet with a splash of water and a lid, or microwave them for a quick meal. Just be sure they’re warmed through!

Quick Summary Table

Expert Says

Pork and cabbage potstickers are not just delicious; they offer a great balance of protein and fiber. The combination of pork provides essential amino acids, while cabbage introduces dietary fiber and vitamins. Properly sealing your potstickers ensures they retain moisture, achieving that perfect tender and juicy filling.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Journey to My Perfect Pork and Cabbage Potstickers

Creating the ideal pork and cabbage potstickers was quite the adventure! I learned the hard way that overstuffing them leads to some humorous kitchen mishaps. After countless trials, I finally found the perfect balancecrispy edges encasing a savory filling that reminds me of family dinners growing up.

FAQs ( Pork and Cabbage Potstickers )

Conclusion

You’ll love how these Pork and Cabbage Potstickers turn outcrispy on the outside and juicy on the inside, all ready in just 30 minutes! The aroma alone will have your family gathering around the kitchen like bees to honey.

For a fun twist, try adding some chopped carrots or mushrooms to the filling, or serve them with a zesty dipping saucesomething I learned from a dear friend. If you have leftovers, they make a quick lunch when reheated in a skillet with a splash of water.

Do these remind you of your favorite family meals? I’d love to hear about it! Snap a photo when you make them, and don’t forget to share this recipe with loved ones. This cozy comfort could be just what they need tonight!