Pork Potstickers & Yuzu Ponzu

Whether pan-fried or steamed, the golden-brown crust of our potstickers creates a satisfying contrast to the tender and juicy filling inside.

Author: Chef Jorge Montes

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Pork Potstickers w/Yuzu Ponzo

Our Potstickers feature a flavorful filling made with high-quality ground pork, aromatic garlic, ginger, and a blend of savory seasonings. Each bite bursts with rich and savory flavors, making these potstickers a true delight for the senses.

Prep time: 30 MinCook time: 20 MinInactive time: 20 MinTotal time: 1 H & 10 M

Ingredients

Dumpling Dough

• 1 large egg
• 1/3 cup water (plus more if needed)
• 2 cups all-purpose flour (plus additional for rolling the dough)
• 1/2 tsp salt
• Tools: 2 mixing bowls, Fork, Small rolling pin, Small knife

Pork Dumplings (Filling)

• 1 pound ground pork
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1/4 teaspoon white pepper
• 1 large egg, beaten
• 1 pound dumpling dough or 24 wrappers
• Tools: Mixing bowl /fork

Yuzu Ponzu

• 2 Tbsp. Mirin
• 1 Tbsp. Rice vinegar
• 1 Tsp. Chopped Ginger
• ¼ Cup Soy sauce
• ¼ Cup Yuzu juice

Instructions

Dumpling Dough

1. In a small mixing bowl, beat the egg with a fork until well mixed. Add water and continue to beat until frothy, about 1 minute.
2. In a larger bowl, mix the flour and salt together. Make a well in the center. Slowly pour the egg mixture into the well. Use a fork to mix until it forms a dough. If it feels too dry, add a little more water until it becomes pliable. Use your hands to shape the dough into a ball. Cover it with plastic wrap and let it rest for 15 minutes at room temperature.
3. On a lightly floured surface, knead the dough for 30 seconds until it becomes elastic. Divide the dough into 2 equal parts and cover them with plastic wrap or a damp cloth for 10 minutes.
4. For Thin Wrappers: Take one piece of dough and cut it into 4 smaller pieces. Roll each piece out with a rolling pin until it's about 10 inches wide and 1/8th of an inch thick. Cut the rolled dough into 9 squares. Repeat with the remaining dough. You should end up with about 36 pieces.
5. For Thick Wrappers: Take one piece of dough and roll it out to about 1/4 inch thick. Use a cookie cutter to cut out circles that are approximately 4 1/2 inches in diameter. Gather the scraps and reroll them to make more wrappers. Continue until all the dough is used up. You should have about 24-28 wrappers.
6. Note: You can keep the dough in the fridge for up to 2 weeks in a plastic bag or in the freezer for up to 1 month.

Pork Dumplings (Prep/Cook)

1. In a mixing bowl, combine ground pork, minced garlic, minced ginger, sesame oil, soy sauce, white pepper, and beaten egg. Mix well with your hands until fully incorporated and homogeneous. Chill in the fridge for 15 minutes, covered.
2. Fill each dumpling wrapper with about 2 tablespoons of the filling. Moisten the edges of the wrapper with water and seal them tightly, ensuring the ends stick together. Place the filled dumplings on a plate or tray and cover them with a damp towel until ready to cook.
3. Boiled Dumplings:
4. Bring a pot of water to a boil with 1/2 gallon of water and a pinch of salt.
5. Carefully add half of the dumplings into the boiling water and cook on high heat for 8-10 minutes until they float and the filling is cooked through.
6. Remove the cooked dumplings with a slotted spoon and repeat with the remaining dumplings.
7. Steamed Dumplings:
8. Set up a steamer basket in a pot with hot water over medium-high heat.
9. Brush or spray cooking oil on the bottom of the steamer basket.
10. Arrange as many dumplings as you can fit without overcrowding the pan.
11. Cover and steam for 8-10 minutes until the dumplings are cooked through.
12. Fried Dumplings:
13. Heat frying oil (like canola) in a pot to 350 degrees Fahrenheit.
14. Cook the dumplings in batches of 5-8 pieces, frying for 2-4 minutes until golden brown.
15. Remove the fried dumplings from the oil and transfer them to a paper towel-lined plate to absorb excess oil.
16. Potsticker Style:
17. Heat 1 to 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
18. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
19. Pour in 3/4 cup of water, cover, and cook until the water has evaporated and the dumplings are tender and cooked through, about 5 minutes.
20. Repeat with the remaining dumplings. Serve hot.
21. Enjoy your delicious homemade pork dumplings!

Yuzu Ponzu

1. Place all ingredients in a mixing and mix well with whisk.
2. Refrigerate and serve at room temperature with dumplings.
3. Tools: Whisk / Mixing bowl

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