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Pork and Cabbage Potstickers Easy and Delicious Guide

PORK AND CABBAGE POTSTICKERS centered hero view, clean and uncluttered

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Pork and Cabbage Potstickers are a flavorful and easy-to-make dish that everyone will love. These Homemade Pork and Cabbage Potstickers feature a juicy pork filling with ginger and garlic. Try them for Pan Fried Pork Dumplings with a delicious cabbage filling at home.

Ingredients

Scale
  • grapeseed or vegetable oil
  • 1 1/2 cups finely chopped green cabbage or Napa cabbage (see Kitchen Notes)
  • 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 see Kitchen Notes)
  • 2 tablespoons water
  • 1 tablespoon dry sherry or Chinese Shaoxing wine (see Kitchen Notes)
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon sugar
  • round dumpling wrappers (see Kitchen Notes)
  • reduced-sodium soy sauce
  • white vinegar

Instructions

  1. Heat a skillet and warm the grape seed or vegetable oil.
  2. Add the chopped cabbage to the skillet and cook until soft.
  3. Stir in the scallions, minced ginger, and minced garlic, cooking briefly to blend flavors.
  4. Season with salt and pepper to taste.
  5. In a mixing bowl, combine the ground pork, cooked cabbage mixture, potato starch, water, dry sherry or Shaoxing wine, soy sauce, sesame oil, and sugar.
  6. Mix all ingredients thoroughly until well incorporated.
  7. Place a spoonful of filling onto each dumpling wrapper and fold to seal the edges carefully.
  8. Cook the potstickers in a hot pan with oil until the bottoms are golden brown.
  9. Add a small amount of water to the pan, cover, and steam the potstickers until the filling is fully cooked.
  10. Remove the lid and cook until any remaining water evaporates to crisp the bottoms.
  11. Serve hot with the dipping sauce made from reduced-sodium soy sauce and white vinegar.

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