dinner · dairy-free
Ginger pork potstickers
Juicy pork and spring onion filling in store-bought wrappers, browned on the bottom and steamed through. The crisp underside is the best part.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Set a tray beside your work surface for the finished dumplings and keep the spare wrappers under a damp cloth so they stay pliable.
-
2
Mix the pork with the spring onions, ginger and soy sauce. Put a spoonful in each wrapper, wet the edge and pinch it shut.
-
3
Heat the oil in a lidded nonstick pan and brown the dumplings, flat side down. Add a splash of water, cover, and steam until the filling reaches 160°F (71°C).
-
4
Take the lid off and let the bottoms crisp up again for a minute before serving.
