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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!
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Garlic Ginger Pork Potstickers

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!
Prep Time30 mins
Cook Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: Garlic Ginger Pork Potstickers
Servings: 48 dumplings
Calories: 75kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1dumpling | Calories: 75kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 120mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg