Pork Pot Stickers with Creamy Asian Dipping Sauce

These little bites are so great to have on hand for easy entertaining or a quick, on-the-go weeknight meal.  You can use ground chicken or ground turkey if you don’t like ground pork, whatever you like.  It may seem like a lot of work to stuff and pinch that many little wonton wrappers but really it goes fast and you can do it in stages.  First, sauté the meat mixture and let that cool.  You can even refrigerate it for a few hours while you are running errands.  Then, add the egg and cilantro to it and stuff those little wrappers, making sure to close them up tight. This step will take you about 15-20 minutes. That’s it.  Freeze them until you are ready to use them or boil then fry a few right then and freeze the rest for later.  So easy and the flavor of hoisin with the meat and little crunch from the cabbage and carrots really is a crowd pleaser.  I like to serve them with the Asian dipping sauce below but if you didn’t have time to make that you can use whatever favorite sauce you have on hand or just eat them plain, they have plenty of flavor.


  1. In a medium skillet set over medium high heat brown the ground meat with the shallots and season with a little bit of salt and pepper.  Go easy on the salt because there is salt in the hoisin.  Once almost browned add in the garlic, hoisin, mirin, chili paste, carrot and cabbage.  Stir to combine and cook for another 2-3 minutes.  Remove from heat.  (can be done ahead of time and refrigerated).
  2. Create an egg wash by mixing 1 egg with a teaspoon of water and whisking to combine.  Mix the other egg in to the ground meat filling mixture. 
  3. Place a scant teaspoon of the meat mixture in the middle of a wonton wrapper (be careful not to overfill or they will rip open when cooking).  Brush the edges of the wrapper with the egg mixture then fold over and press the seams closed while folding over and pinching the edges on top of each other (like a fan).  Place the finished potstickers on a lined baking sheet with parchment paper and make sure they don’t touch each other.  Continue until all the potstickers are done.  Freeze or boil immediately. *If freezing do not defrost before boiling.
  4. Make the dipping sauce by combining all of the ingredients in a medium bowl and whisking.  Can be made a day ahead and refrigerated.
  5. When ready to serve bring a pot of water to a gentle boil and add in the potstickers in small batches.  Overcrowding the pan will cause them to stick together and fall apart.  Cook for 2-3 minutes, until they start to float to the top.  The frozen ones will take a little bit longer than the fresh.  Place them on a plate and don’t let them touch or they’ll stick together.  Or you can pat them dry from water and add a little oil to them to keep them from sticking while you finish the rest of the pot stickers.
  6. Heat a medium skillet over medium high heat and add in the canola oil.  When hot fry the potstickers until golden brown on each side, approximately 4-5 minutes.  Serve hot alongside the dipping sauce.
Pot stickers

½ lb ground pork or ground chicken

½ cup shallot (approximately 2 bulbs), diced

2 cloves garlic, diced

1/3 cup hoisin sauce

2 Tablespoons Mirin

1 teaspoon red chili paste (optional)

1 cup shredded carrots

1 cup shredded red cabbage

¼ cup cilantro, chopped

2 eggs, divided

1 package round wonton wrappers

¼ canola oil

Salt and pepper


Dipping Sauce

1/3 cup mayonnaise

2 teaspoons red chili paste

1 Tablespoon soy sauce

1 Tablespoon mirin

1 clove garlic, minced

Cilantro (garnish)

 * Makes approximately 32-35 wontons

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