Pork and Chive Potstickers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 75 min · Pork · dairy-free
392 cal
20g protein
42g carbs
16g fat
per serving · estimated
Ingredients
- 17 round dumpling wrappers
- 1/4 lb ground pork
- 3/4 cup garlic chives, chopped
- 3/4 cup napa cabbage, minced
- 1/4 tbsp, grated fresh ginger
- 3/4 tbsp light soy sauce
- 1/4 tbsp toasted sesame oil
- 1/4 tbsp Shaoxing wine
- 1/4 tsp white pepper
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Salt the minced cabbage for 10 minutes, then squeeze dry to remove excess water.
- Mix pork, cabbage, chives, ginger, soy sauce, sesame oil, wine, and white pepper into a cohesive filling.
- Place a spoon of filling on each wrapper, wet the edge, and pleat closed to seal.
- To freeze, arrange on a tray and freeze solid before bagging; they keep 2 months.
- To cook, fry potstickers in 1 tbsp oil over medium-high for 2 minutes until the bottoms brown.
- Add 1/3 cup water, cover, and steam 6 minutes until cooked through, then uncover to re-crisp the base.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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