I love me some dumplings. I’m crazy for dim sum and all manner of Asian dumplings.
When a craving strikes, you have to listen and today it said…Potstickers!
And the best part is these are fast super easy potstickers using store-bought wonton wrappers!
In the past, I have made the dough from scratch, but most days I just go ahead and use store-bought wonton wrappers. They’re readily available here at the grocery store and I’ve pretty much never seen any other kind of ready-made dumpling skins around these parts.
So, I use what I can easily find and that doesn’t need too much effort and wonton skins fits on both of those counts.
I also managed to pick up my wonton skins on discount, so you know, they’re extra tasty when they cost less to make than normal! I love when a craving and a saving come together. It’s a beautiful thing.
I’ve made these dumplings for ages, they pretty much stay the same, sometimes I experiment with new ingredients, but not all that often. I like these just the way they are and they never fail to hit my dumpling loving spot.
They’re super easy to make, especially if you’re using store-bought wonton wrappers. There aren’t too many ingredients and since I cook a lot of Asian based cuisines, they’re already staples in my home. And since the wonton skins freeze nicely, I often pick up extra packs when they on sale. Cause you never know when a dumpling attack is going to strike!
I use ground pork for my filling. I like to add a small amount of chopped cabbage to the filling, since I often have some packaged fresh coleslaw mix, I just use a little of this. I also like to add finely sliced green onions. I didn’t have any on hand this week, so I didn’t use any this time around. But normally when I whip up a batch of potstickers I add them to my mix.
Then all you need is a little soy sauce, freshly grated ginger, crushed garlic, sesame oil, splash of vinegar and some cornstarch to help bind it all together. I mix all the ingredients together and leave it for 15-20 minutes to develop some flavour.
Then it’s time to start stuffing some dumplings! I have some dumpling presses/molds, but when working with store-bought wonton wrappers, I find it just works better to place some filing in the middle of the wrapper, moisten a couple of edges with a cornstarch-water solution, fold and pinch to seal. Pleat the top edge and rinse and repeat until you’ve used up all your wrappers. It goes a lot faster than you think 🙂
It’s best to not over stuff your wrappers. you want the skins to form a good seal so they stay closed when cooking. Sometimes if you over fill the wrappers, they’ll break open during cooking. Not a total loss,but I like to keep them as intact as possible.
When all the potstickers are done, it’s time to pre-heat a pan to cook them in. I like to use my cast iron pan, it’s important that you have a tight-fitting lid that works with the pan you choose. You’ll be adding some stock after they’ve browned and then covering them immediately to steam for several minutes.
I like my cast iron pans for cooking up my potstickers, I find they brown the bottoms of the potstickers nicely and they don’t normally stick to the pan when I use my often used and loved cast-iron. Most of my favourite pans are either cast iron or enameled cast-iron, they are the pots and pans I go back to time and time again. Love.Them.
I usually cook using coconut oil. I heat up a small glob in my cast iron pan, over medium heat, when the pan is ready, it’s time to start adding the potstickers. I try to not over crowd the pan so the dumplings aren’t touching all that much when they’re steaming. I find they’re less likely to stick together and tear when you remove them from the pan that way.
After a few minutes, check the bottoms of the dumplings to if they’ve browned enough. Check by lifting up a few different dumplings, if they’re all generally the same level of brown, it’s time to add the chicken stock and steam them.
I use chicken stock as my steaming liquid, you can use whatever you like, but I think it adds a nice touch of flavour to the finished dumplings and that’s why I use it. Add the liquid all at once, cover with a tight-fitting lid and leave to steam several minutes undisturbed. Don’t lift up the lid for several minutes, you don’t want all your steam to escape!
After several minutes, check the dumplings to see if they’re ready. The skins should be translucent looking, that’s usually a good sign to me that they’re ready to eat!
It’s time to grab some tangy soy ginger garlic dipping sauce and plate up! One or two dumplings have usually already made it into my mouth by this point, even if I burn my tongue off…SO worth it 🙂
And there you have fast and easy Potstickers. They can be served a an appetizer or a side, but I often whip up a batch to eat as a main meal, because a couple is just never enough 🙂 I often like to garnish them with thinly sliced green onions and some crushed red pepper. I was out of the green onions this time around so I went with a little fresh cilantro in its place. But being a chilehead, the crushed red pepper jar pretty much never runs empty, cause I make sure to keep it filled!
A chilehead without her heat would be a very sad thing indeed.
- 1 lb of ground pork
- ⅓-1/4 cup shredded cabbage
- 2-3 tablespoons soy sauce
- 2-3 garlic crushed cloves
- 2 tablespoons finely sliced green onions
- splash of vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1-2 tablespoons cornstarch, or enough to bind the mixture together
- ¼ cup chicken stock
- 1 package of wonton wrappers
- finely sliced green onion and crushed red pepper to garnish
- Add cabbage, soy sauce, garlic, green onions, vinegar, sesame oil, ginger and cornstarch to the ground pork. Mix well, set aside and leave to rest 20 minutes.
- mix a small amount of cornstarch and water to make a glue to help keep the wrappers sealed while cooking.
- place a small amount of the meat mixture in the middle of a wonton wrapper, brush two of the edges with the cornstarch solution, fold in half and seal the edges well. Pleat the top. Repeat until all your wonton wrappers are used.
- Heat a cast iron skillet over medium heat.
- Place dumplings bottom side down, leave enough room that they're not touching if possible.
- Brown dumplings for 5 minutes, or until the underside of the dumplings are nicely browned.
- When browned, quickly add chicken stock, cover with a tight fitting lid and leave to steam 6-8 minutes. After 6 minutes, check to see if they look done, the skins should have a translucent quality indicating they are done.
- Plate. Garnish with some finely sliced green onions and crushed red pepper.
- Serve with tangy soy dipping sauce.