Heart Shaped Pork Potstickers Recipe
These heart-shaped pork potstickers are crispy, tender, and perfect for Valentine’s Day, Chinese New Year, or any celebration!
Servings: 25
Equipment
- Heart Shaped Cookie Cutter Heart Shaped
- Skillet Large with Lid
Ingredients
For the Potstickers:
- 1 Pound ground pork or ground chicken
- ½ Cup purple cabbage minced
- 4 green onions sliced thinly - white part only
- 1 egg
- 2 Teaspoons soy sauce
- 1 Teaspoon rice wine vinegar seasoned
- 1 Teaspoon garlic powder
- ½ Teaspoon ginger powder
- ¼ Teaspoon white pepper
- ¼ Teaspoon salt
- ½ Teaspoon butter
- ½ Teaspoon sesame oil
- 50 wonton wrappers
- 1 Tablespoon cooking oil
- water as needed
For the Dipping Sauce:
- ¼ Cup rice wine vinegar
- 3 Tablespoons soy sauce
- 2 green onions sliced thinly - green part only
- ½ Teaspoon sesame seeds
- ¼ Teaspoon sesame oil
- ¼ Teaspoon ginger powder
- ¼ Teaspoon red pepper flakes
Instructions
Make the Dipping Sauce:
- Combine all ingredients for the sauce, mix well and set aside for later.
Make the Filling:
- Combine the chicken, cabbage, white portions of the sliced green onions, egg, soy sauce, seasoned rice wine vinegar, garlic powder, ginger powder, sesame oil, salt, and white pepper in a bowl. Mix well.
Cut Out and Fill the Wonton Wrappers:
- Using a heart-shaped cookie cutter, cut each of the wonton wrappers into a heart shape. Place a damp paper towel over the top of the wonton wrappers to keep them hydrated while you are working.
- Take one of the wonton hearts and set it in front of you. Dip your finger in a small bowl of water and trace the edge of the wonton heart to moisten it. Then fill the middle with about a tablespoon of filling. You may need more or less depending on the size of wonton wrappers and hearts you are making.
- Take a second wonton heart and lay it on top of the first, gently press the edges together to seal. Once you are sure it has been sealed, set aside onto a piece of wax or parchment paper, and place a damp paper towel over the top. Make sure to keep the finished pot stickers in a single layer before you cook them, as they will stick to each other.
Cook the Pork Potstickers:
- Once all of the potstickers have been made, add a tablespoon of oil and ½ tablespoon of butter into a large skillet that has a lid. Melt over medium low heat.
- As soon as the butter has melted and the butter oil mixture has coated the bottom of the pan, carefully lay the pot stickers along the bottom of the pan.
- It is important not to overcrowd so you may need to do these in batches. Add a tablespoon of water to the pan, then cover with a lid and cook on medium heat for 3 to 5 minutes.
- Remove the lid and turn the burner heat up to medium high. Flip the potstickers once the bottoms have begun to brown, and continue to cook until the other side has browned.
Garnish and Serve:
- Remove from the pan when both sides are nicely browned, serve on a bed of sliced red cabbage garnish with green onions and sesame seeds, and serve with the dipping sauce.
Notes
Don't overfill them: Don't put too much filling in there and make sure you squeeze out any excess air, so the potstickers don't split or fall apart during cooking.
Cook in batches: Potstickers don't just stick to the pot. They can also stick to each other, so don't crowd the pot! Cook them in batches if you need to.
Made too much filling? Save it. You can mix it into fried rice or noodles to make another meal.
Cook in batches: Potstickers don't just stick to the pot. They can also stick to each other, so don't crowd the pot! Cook them in batches if you need to.
Made too much filling? Save it. You can mix it into fried rice or noodles to make another meal.
Nutrition
Calories: 104kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 271mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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