Recipe By Sarah Lindeman
Published Jun 8th
Prep 30m Cook 7m Additional - Ready In 37m
Servings 4 servings Calories 313.6

A delicious pork-filled potsticker recipe which has 2 ways it can be made and a delightful sauce to go with it! These are great as either an appetizer or a main course.

Recipe Ingredients

  • 3 green onions
  • 8 ounces ground pork
  • 1 egg yolk
  • 1 small garlic clove, minced
  • 1 ½ teaspoons chopped fresh cilantro
  • ½ teaspoon salt
  • 25 wonton wrappers
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar

Cooking Directions

  1. 1 Place green onions on a flat work surface. Slice whites and about 1 inch of the green parts thinly. Reserve 1 tablespoon sliced green onions for the sauce.
  2. 2 Combine pork, egg yolk, green onion, garlic, cilantro, and salt in a bowl. Mix filling thoroughly by hand.
  3. 3 Separate and place wonton wrappers onto your work surface. Spoon about 1 teaspoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal the potsticker, removing any air pockets.
  4. 4 Bring a large pot of water to a boil. Add a few potstickers; cook until they float to the top, about 2 minutes. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Repeat with remaining potstickers.
  5. 5 Mix soy sauce, sesame oil, and rice vinegar together in a small bowl with a fork to make sauce. Add the reserved green onions. Serve sauce alongside the potstickers.

Nutrition Facts

  • Calories 313.6
  • Carbohydrate 30.8 g
  • Cholesterol 92.4 mg
  • Fat 13.4 g
  • Fiber 1.3 g
  • Protein 16.3 g
  • Saturated Fat 4 g
  • Sodium 1060.2 mg
  • Sugar 0.4 g

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Chef's Notes

For the alternate way to make this recipe, heat a 12-inch skillet over medium heat. Brush with vegetable oil. Add 8 to 10 potstickers at a time to the pan; cook for 2 minutes, without touching. Pour in 1/3 cup chicken stock to the pan, reduce heat to low, cover, and cook for 2 minutes more. Remove wontons to a heatproof platter and place in a warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all potstickers are cooked; You can substitute the pork with finely chopped and sauteed carrots and cabbage.


  1. Very good! And fun to make! The sauce needed about a tablespoon more of soy sauce than what the recipe says but overall they were delicious.
  2. These were good and the cilantro was a nice addition. I chose the alternative method for cooking as the recipe submitter listed. I prefer a crisp on my wontons and the alternative method did the trick. I think the filling could have used a little more flavor so next time I will add some sesame - Read more ...