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Pork and Ginger Pot Stickers Recipe

Pork and Ginger Pot Stickers

Copyright 1998, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming TsaiEpisode: Dumplings with Mom

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on February 27, 2012

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    I love this recipe. Sometimes I make it without the cabbage and just add extra meat. I think I might try it with some mushrooms next time. I frequently add green onions as well. As some other reviewers said, you can use pre-made wonton skins in a pinch, but the homemade dough is sooooo much better, and I find it a lot easier to work with. I can never get the pre-made ones to seal right. Besides, as far as doughs go, this is a really simple one, and doesn't take that much more time or effort, and the result is definitely worth the extra work.

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  • on February 04, 2012

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    I've been making these potstickers since 2001. The hot water dough is a must. You cannot make a real potsticker without it. I should know. I lived in Shanghai for nearly two years and potstickers were a core part of my snacking diet. (I gained a few pounds too! you can use wonton wrappers to make wontons for soup, but a wonton wrapper does not a potsticker make.

    The ginger in this recipe is the real star. Just the right amount. A+++++++, Ming Tsai!

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  • on December 31, 2011

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    I'm looking forward to trying this, what is meant by THIN soy sauce??

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  • on November 12, 2011

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    These are absolutely fantastic! I was introduced to home-made Asian food by my boyfriend a couple years ago, and we've been experimenting ever since. This recipe is phenomenal. The pork and ginger combo is a can't-miss! We used wonton wrappers only because we had some available in the freezer, and they worked well.

    I hate to modify recipes too much, but we also added chopped dried apricots into the filling. Something about the sweet/tangy/salty/rich combination of flavors is really wonderful! And with the sauce, it simply can't be beat!

    I would also suggest making a full batch, even if you aren't going to make them all, and freezing the filling. This makes it really easy when you're craving some tasty pot stickers!

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  • on July 07, 2011

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    I cheated with store bought pot sticker sheets but the filling recipe is so great that no one noticed. Left overs do well in both the fridge and freezer, so make the whole batch! Made my own dipping sauce.

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  • on May 22, 2011

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    good and very easy.

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  • on April 20, 2011

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    These are incredible! They have a lot of flavor and were relatively easy to make!

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  • on February 16, 2011

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    These are so delicious! I took them into work and had so many co-workers asking for the recipe! Yum!!

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  • on February 03, 2011

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    I made these last week in anticipation for Chinese New Year and my kids are demanding them again. I use the store bought wrappers, add scallion and boil them in chicken broth instead of pan fry. Love the ginger and they are great to freeze.

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  • on December 13, 2010

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    Make the hot water dough! I have made these pot stickers many times, and on a couple of occasions I used the store-bought wonton wrappers to save time, but they never quite come out the same. The homemade dough is so soft and pliable, tastier, and much easier to seal than the stiff store bought ones. They work in a pinch but are not nearly as good as the homemade dough - they are worth the extra effort!! I always double the batch and make a bunch of extras to keep in the freezer for when I get a craving for them! :o

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