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PORK AND CABBAGE POTSTICKERS centered hero view, clean and uncluttered
Joe Rooney

Pork and Cabbage Potstickers Easy and Delicious Guide

Discover the joy of making Homemade Pork and Cabbage Potstickers that are juicy and flavorful with ginger and garlic accents. These Pork and Cabbage Potstickers are an easy-to-make Chinese appetizer or main course that perfectly balance savory pork with fresh cabbage. Serve them with a tangy Potsticker Dipping Sauce Soy Vinegar for a true taste experience. Whether you crave Crispy Potstickers Pork Cabbage Scallions or want to try Frozen Pork Cabbage Dumplings Air Fryer style, this guide has you covered.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 35 potstickers
Calories: 45
Ingredients Method Notes

Ingredients
  

  • grapeseed or vegetable oil
  • 1 1/2 cups finely chopped green cabbage or Napa cabbage
  • 1/4 cup chopped scallions
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • salt and freshly ground black pepper
  • 1 pound ground pork, preferably 80% lean
  • 2 teaspoons potato starch (you can also use cornstarch or tapioca starch)
  • 2 tablespoons water
  • 1 tablespoon dry sherry or Chinese Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon sugar
  • round dumpling wrappers
  • reduced-sodium soy sauce
  • white vinegar

Method
 

  1. Start by heating a small amount of grapeseed or vegetable oil in a skillet over medium heat.
  2. Add the finely chopped cabbage and scallions, cooking them just until they soften, then transfer to a bowl to cool.
  3. In the same mixing bowl, combine ground pork with minced ginger, minced garlic, cooled cabbage mixture, salt, and pepper.
  4. Sprinkle the potato starch over the meat mixture, add water, and stir thoroughly to bind the filling.
  5. Pour in the dry sherry or Shaoxing wine, soy sauce, sesame oil, and sugar; mix until all ingredients are well integrated.
  6. Lay out the round dumpling wrappers and place a small spoonful of filling in the center of each wrapper.
  7. Moisten the wrapper edges with a bit of water and carefully fold them over, pressing the edges to seal the potstickers tightly.
  8. Heat a non-stick skillet with a light coating of oil over medium-high heat.
  9. Arrange the potstickers in the skillet in a single layer and cook until the bottoms are golden brown, about 2 to 3 minutes.
  10. Pour enough water into the skillet to cover about one-third of the potstickers’ height, then cover tightly to steam for 6 to 8 minutes until the filling is cooked through.
  11. Remove the lid and continue cooking to evaporate any remaining water and crisp up the bottoms again, about 2 more minutes.
  12. Serve the potstickers hot with a dipping sauce made from reduced-sodium soy sauce mixed with white vinegar to taste.

Notes

  • For the best results, use round dumpling wrappers and adjust the dipping sauce ratio to your preference. You can substitute potato starch with cornstarch or tapioca starch if needed. These potstickers freeze well for make-ahead convenience.