Flavorful pork and vegetables cooked with garlic and ginger, then wrapped and pan fried in a dumpling wrapper. These Garlic Ginger Pork Potstickers are a super tasty dinner for any night!
Kid Friendly Meals
A few months ago I made potstickers for dinner. My kids both complained and said things like “I don’t like these”, before they even tasted them. Typical small child(ren) meal-time complaints. But finally my son took a bite and decided they were okay. I think his words were, “I like these a little bit but not a lot.”
My son finished his plate, and asked for seconds. That is unusual for him. Then, he started asking me to have potstickers again and again. This was such a win for me. A) I got to tweak this recipe to perfection, B) my daughter looks up to her big brother, so she started eating them, and that meant C) my kids were eating lots of veggies without complaint.
Garlic Ginger Pork Potstickers
These potstickers are easy to make, and can be easily changed to match your preferences!
Can I use a different meat?
Yes! I have made these with ground chicken and ground turkey. And I once used mild breakfast sausage. All have worked well.
What vegetables can I use?
I have used prepared bags of broccoli slaw and coleslaw, and have also shredded my own zucchini, carrots, bell peppers, and squash. They all taste great, so go with your favorites!
Does the filling have to be blended?
No, but if you don’t blend it, you’re going to have crunchier bites. I highly recommend that you blend the filling.
What do you dip these in?
Hands down my favorite dipping sauce is Kikkoman Teriyaki Takumi Original. However, soy sauce also works well.
Garlic Ginger Pork Potstickers
- 24 ounces ground pork
- 1/2 teaspoon plus 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4-5 tablespoons vegetable oil divided
- 1 medium onion diced
- 2 cups of shredded vegetables bagged coleslaw and bagged broccoli coleslaw work well, as do shredded carrots, zucchini, and cabbage
- 3 tablespoons fresh ginger, grated I use a microplane for this; ginger paste also works (same amount)
- 6 cloves fresh minced garlic
- 3 teaspoons sesame oil
- 1 tablespoon honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons hoisin sauce
- 3-4 tablespoons reduced sodium soy sauce
- pinch red pepper flakes
- 48 wonton wrappers
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add ground pork. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until pork is cooked through. Remove pork from pan but leave oil/fat in pan.
- Add onion and shredded vegetables to skillet. Cook until softened, about 4 minutes. Then add ginger and garlic and saute for about 30 seconds.
- Turn heat to low. Stir in pork, sesame oil, honey, onion powder, garlic powder, hoisin sauce, soy sauce, and red pepper flakes. Cook for 2-3 minutes over low heat. Taste and add additional salt or soy sauce if you’d like (I add an additional 1/4 teaspoon salt an another tablespoon of soy sauce).
- Transfer mixture to a blender and pulse several times, or until mixture is well blended but some chunks remain.
- Working in groups of 4 to 6 wonton wrappers, place about 1 tbsp of meat mixture into center of each wrapper.
- Use water to wet outside of wrapper. Use your fingers to fold wrapper into a taco shape, then bunch edges together from the outside in. Place each potsticker on a baking sheet or plate. NOTE: These should be cooked right away after filling; the wrappers tend to get too thin and break if you leave the filled wrappers sitting out for more than about 20-30 minutes.
- Heat 1-2 tbsp of oil over medium-high heat in large skillet. Place potstickers flat side down in skillet and cook for about 1 minute, or until browned. Remove and place aside. Add more potstickers, and oil as needed, until all are cooked (you will be able to fit around 15-20 potstickers in a 12 inch skillet).
- Serve with soy sauce or teriyaki sauce.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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