Flavorful, juicy pork filling wrapped with sticky steamed wonton dough and served with a spicy chili dipping sauce. Happiness for your tastebuds.
Have you ever heard the saying “potstickers are life”?
Okay you probably haven’t heard that because I just made it up. But isn’t it catchy? The moment I took a bite out of one of these savory morsels, I couldn’t stop thinking about how much better they make life, in general. Let me explain… 
I’ve had many an Asian dumpling in my day, but the very best are from a delicious Chinese restaurant in Appleton called Dong Po. The filling is flavorful and juicy and wrapped with sticky steamed wonton skins and served with a spicy chili dipping sauce. Every time I eat there, I ask for extra dipping sauce and pour it on my main dish, no matter what. Sometimes I don’t even bother ordering a main dish because I just want all the potstickers. All. Of. Them. (Just as my hubs… we fight over the last one every time.)
And I’ve tried many recipes, but none of them really meet the Dong Po standards. They’ve set the bar high, so I was determined to develop the perfect at-home version of theirs. And after a few trials, we’ve arrived. The filling is packed with ground pork, egg, soy sauce, sesame oil, rice wine vinegar, garlic, ginger and green onion. All simple ingredients that I usually have on hand, which makes me extra happy. Once the wonton wrappers are filled with a dollop of the pork mixture, I fold them up like little purses, sear them in a hot skillet, then steam them in stock for a few minutes (this is when the skins become sticky… a characteristic of the perfect Asian dumpling).
The dipping oil is made with chili oil (sooo spicy and YUM), soy sauce, brown sugar and a few red pepper flakes for good measure. You, too, will want to pour this goodness on any and all Chinese food you eat. Trust me.
And it all comes together in about 45 minutes. Not too bad for such a delicacy, am I right?!
Click here for the chili oil recipe.
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Pork Dumplings and Chili Oil Sauce
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy pan-fried pork dumplings, packed with flavor. Served with a fiery chili oil dipping sauce for an extra kick.
Ingredients
- 1 lbs (454 g) ground pork
- 1 large egg
- 2 Tbsp low sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp dark brown sugar
- 3 cloves minced garlic
- 2-inch piece minced fresh ginger
- 1/4 tsp coarse salt
- 1/4 tsp ground black pepper
- 1/2 cup green onion
- 32 wonton wrappers
- 3 Tbsp canola oil
- 2 cups (473 ml) water or stock
Instructions
- In a large bowl, combine pork, egg, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and green onion. Mix until thoroughly combined.
- Lay wonton wrappers out on a flat surface and place about a tablespoon of the pork mixture in the center of each. Wet the edges of each wonton wrapper, bring the corners into the center, and pinch together to form a wonton shape.
- Heat canola oil in a large skillet over medium-high heat (approximately 350°F/177°C). Sear the potstickers in batches until browned and crispy.
- Increase the heat to high. Add about 8 potstickers to the pan, add ¼ of the water or stock, cover, and cook for 4-5 minutes, until the liquid is almost absorbed and the potstickers are tender but firm. Repeat with remaining potstickers.
- Whisk together chili oil, soy sauce, brown sugar, and crushed red pepper flakes to make a dipping sauce.
- Serve potstickers with chili oil dipping sauce.
Notes
- For extra flavorful dumplings, marinate the pork mixture for at least 30 minutes before assembling.
- If wonton wrappers are dry, lightly brush with water to prevent cracking during sealing.
- Leftover dumplings can be stored in the freezer for up to 3 months; reheat in a skillet or steamer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4 dumplings
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What are some tips for folding the wonton wrappers correctly?
To fold the wonton wrappers, place a dollop of the pork mixture in the center, then fold the wrapper in half to create a triangle and pinch the edges tightly to seal. You can also pleat the edges for a more decorative look.
How do I know when the pork filling is cooked through during steaming?
The pork filling is cooked through when it reaches an internal temperature of 160°F (71°C) or when the filling is no longer pink inside. Steaming usually takes about 10-15 minutes depending on the size of your dumplings.
Can I substitute any ingredients in the pork filling, like the soy sauce or sesame oil?
You can substitute low-sodium soy sauce for regular soy sauce if you’re watching your sodium intake, but keep in mind that it may affect the overall flavor. Sesame oil is key for a nutty taste, but you can use a different oil if needed, though the flavor will change.
