Pork and Water Chestnut Potstickers

Course Appetizer, Main

Cuisine Asian

Prep Time 1

Cook Time 20

Total Time 1 20

Servings +/-

Author Pam - For the Love of Cooking

Make Potsticker dipping sauce, if desired. Click the link for the recipe.
Place the chopped cabbage in a strainer in the sink, then sprinkle with salt and let it sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The drier the cabbage, the better.
Place the cabbage in a large bowl and add the ground pork, mushrooms, water chestnuts, chives, and ginger.
In a small bowl, whisk together the soy sauce, toasted sesame oil, rice wine, cornstarch, and white pepper until well combined; pour over the meat mixture; mix until thoroughly combined.
Spoon a tablespoon of the pork mixture into the center of the potsticker wrapper. Wet the top of each potsticker wrapper with your wet fingers (or a basting brush) dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 5-6 pleats along the side. Really make sure they are sealed so the filling doesn’t fall out.
Heat 1 tablespoon of vegetable oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown, about 2 minutes.
Carefully add ¼ cup of water and cover with a lid. Steam for 2-3 minutes; remove the lid and cook until the liquid has evaporated and the bottoms are crisp and golden brown, about 1-2 minutes. Remove from the skillet to a serving tray. Repeat with the remaining potstickers and oil.
Serve immediately with potsticker dipping sauce, chili oil, and toasted sesame seeds on the side. Enjoy!