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Crispy Pan-Fried Potstickers with Chili Crisp, Green Onions, and Sesame Seeds Recipe

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Delicious homemade pork potstickers with a crispy bottom and tender steamed filling, featuring napa cabbage and a flavorful pork mixture. These pan-fried and steamed dumplings are perfect for an appetizer or main dish, garnished with chili crisp, chives, and toasted sesame seeds.

Ingredients

Filling

  • 1 ½ cups napa cabbage (very finely chopped)
  • 1 teaspoon salt (divided)
  • ½ lb. ground pork
  • 4 green onions (thinly sliced)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon white pepper

Assembly

  • 30 dumpling wrappers (plus extra in case of breakage)
  • ½ cup water per batch (or chicken broth)
  • 4-6 tablespoons peanut oil (can substitute canola, vegetable, avocado, or olive oil)

Garnish

  • Chili crisp
  • Chives (or green onions)
  • Toasted sesame seeds

Instructions

  1. Prepare the cabbage: Place the finely chopped napa cabbage on a paper towel-lined plate and sprinkle with ½ teaspoon of salt. Let it sit for at least 15 minutes to draw out moisture. Then, squeeze out as much excess moisture as possible using paper towels.
  2. Mix the filling: Sprinkle the ground pork with the remaining ½ teaspoon salt. In a large bowl, combine the pork, cabbage, green onions, soy sauce, rice wine, cornstarch, toasted sesame oil, honey, minced garlic, ground ginger, and white pepper. Stir the mixture until well incorporated.
  3. Prepare dumpling wrappers: Pull out 1-2 dumpling wrappers at a time to fill and fold, keeping the rest covered under a damp dish towel so they don’t dry out and crack.
  4. Fill and fold dumplings: Place just under 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and run it along the wrapper edges. Fold the wrapper in half without sealing, then pleat the front edge, keeping the back smooth. Press to seal thoroughly, removing any air pockets, and gently curve into a crescent shape so the dumpling can stand upright. Cover the folded dumplings with a damp dish towel to keep them moist.
  5. Cook the potstickers – first batch: Heat 2 tablespoons of peanut oil in a large nonstick or hybrid skillet over medium heat. Place half of the dumplings flat-side down, spacing them apart to allow crisping. Fry for 2-4 minutes until the bottoms are golden and crisp, lifting occasionally with tongs to check.
  6. Steam the dumplings: Once crisped, add ½ cup of water (or chicken broth) to the skillet and cover immediately with a tight-fitting lid to trap steam. Reduce heat to low and let the dumplings steam gently for 8 minutes.
  7. Finish cooking: Remove the lid, reduce heat to low, and cook for an additional 1-2 minutes to let remaining moisture evaporate and the bottoms crisp up again. Transfer the cooked dumplings to a serving plate.
  8. Cook the second batch: Repeat the frying and steaming process with the remaining dumplings, using the rest of the oil and water/broth as needed.
  9. Garnish and serve: Sprinkle the finished potstickers with chili crisp, chopped chives (or green onions), and toasted sesame seeds before serving.

Notes

  • Use a large nonstick or hybrid nonstick/stainless steel skillet with a tight-fitting lid for optimal crisping and steaming.
  • Keep unused dumpling wrappers covered with a damp towel to prevent drying and cracking.
  • Rice wine adds depth of flavor; dry sherry can be used as a substitute if necessary.
  • Feel free to substitute peanut oil with canola, vegetable, avocado, or olive oil depending on your preference.
  • Ensure cabbage is well drained to prevent soggy potstickers.

Find it online: https://marthatasty.com/crispy-pan-fried-potstickers-with-chili-crisp-green-onions-and-sesame-seeds-recipe/