We love us some pot stickers.
It’s pretty much guaranteed that we’ll order at least one plate of them when we eat out if they’re on the menu.
Our favorite place to order them is at PF Changs. They do a great job of making their dumplings perfectly chewy yet crunchy and their sauce is amazing, too.
So, we decided to try our own copycat recipe of our beloved PF Changs pot stickers and pot sticker sauce.
These little guys turned out pretty darn good. The flavors of the pork filling and the sauce are very similar. The only difference is that we didn’t make our wrappers from scratch.
Instead, we bought the pre-made wrappers. I’d imagine making your own would allow you to make them thicker which would, in turn, make them chewier. But that’s for another time. And post.
All in all, these were super tasty and easy enough to make for dinner. They’ve made it into our go-to dinner list when we get the craving for some tasty Asian food.
I have also used this same filling inside lettuce wraps and those were really delicious. Healthier, too!
Try them out and let me know what you think! Are you a pot sticker lover, too?
- ¼ cup chicken stock/broth
- ½ tsp chili paste plus more to taste
- 1 ½ tsp rice vinegar
- 1 tbsp sugar
- 2 tbsp low sodium soy sauce
- 1 tsp spicy mustard
- optional: 1 green onion sliced
- 2 cups green cabbage thinly sliced
- 2 tsp kosher salt
- ½ lb ground pork
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 3 green onions sliced
- 2 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 1 cup chicken stock
- 1 pack of wonton wrappers
- ¼ cup water for sealing the wrappers
- Combine the ingredients and mix well in a small bowl. Adjust to taste.
- Set aside.
- To make the pork and ginger filling, start by adding the kosher salt to the cabbage in a medium bowl and tossing to combine. Let this stand for 15-20 minutes.
- Using a clean dishtowel or (lots and lots) of paper towels, squeeze the cabbage as thoroughly as possible. This will remove the water from the cabbage. Try to get as dry as possible, but don't worry if there keeps on being some liquid in there you just can't get. It's ok.
- In a large mixing bowl, combine the squeezed cabbage, pork, ginger, garlic, green onions and soy sauce. Set aside.
- Remove one of the wrappers from the package and lay flat. Using your finger or a small brush, lightly wet two touching sides of the wrapper.
- Place a heaping teaspoon of the pork mixture onto the center of the wrapper.
- Fold the sides of the wrapper over and seal tightly, trying to get any air pockets from the center of the wrapper. There are tons of ways to design the dumpling at this point, but I just fold them nice and neat like.
- Stop and cook this one pot sticker to check for taste.
- Heat a large saute pan (that has a lid!) over medium-high heat. Once hot, add the sesame oil. Add the one test pot sticker and cook for 2-3 minutes, or until the side is well-browned, without touching.
- With the lid in hand, carefully add 1/3 cup chicken stock to the pan and cover immediately. Be careful as this can get messy and the liquid will splatter. Check on the pot sticker after 5 minutes to see if more stock needs to be added.
- Once the dumpling is fully cooked and firm, the stock will evaporate and the bottom will become crispy. At this point, if desired, flip the pot sticker over to get the opposite side crispy, cooking another 2-3 minutes.
- Allow the test pot sticker to cool and taste for seasoning. Add any salt or other seasoning as needed.
- Repeat previous steps until all the pot stickers are cooked. Make the pot stickers in batches of 10-12 or whatever fits best in your pan.
- Serve immediately with dipping sauce (recipe above).
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