Recipe Index

Chinese | Pork and Cabbage Potstickers

Posted on April 6, 2011

I love potstickers. You can fill them with whatever you like. Here is my pork and cabbage version.

Yield: about 30 potstickers

pork and cabbage potstickers


2 cups lightly packed, finely chopped Napa cabbage

salt, for cabbage

8 ounces ground pork

1 teaspoon ginger, microplaned or finely chopped

2 cloves garlic, microplaned or finely chopped

2 teaspoons dark soy sauce

1 teaspoon soy sauce

2 teaspoons rice wine

freshly ground pepper, to taste

1 teaspoon sesame oil

1/2 teaspoon sugar

1/4 cup green onions, thinly sliced

potsticker wrappers, Sue Gow



Put cabbage in a mesh strainer or colander and toss with salt, about 1/2 teaspoon. Set aside for 15 minutes to draw the water out from cabbage. Rinse cabbage, drain, and squeeze out excess water.

In a bowl, combine pork and cabbage, mix. Then add the remaining ingredients and mix until well combined.

To make potsticker, place about 2 teaspoons of filling in the center of the wrapper. Put a thin coat of water on 1/2 of the edge of the wrapper. Bring the middle together, then pleat the sides. I put on a parchment lined baking sheet while I am making, then freeze them. Once frozen, I bag them up and store in the freezer until I am ready to use.

To cook the potstickers, put 1 tablespoon of oil in a pan. Add potstickers. Cook for a couple of minutes or until the bottom is brown. Add about 1/2 cup chicken stock, cover pan, and lower the heat to simmer. Let cook for about 8 minutes. Uncover and cook about 2 minutes more. Remove potstickers to serving plater. You can add a little soy sauce and reduce the chicken stock to a sauce and pour over potstickers.


(Ref. Chef Tomm's "Potstickers" recipe, "Secrets of Chinese Cuisine" class.)