Easy and Addictive Pot Sticker Recipe

Weeknight dinners don’t have to be complicated to be delicious. These easy and addictive pot stickers bring together the savory goodness of pasture-raised ground pork, fresh shredded vegetables, and the convenience of store-bought wonton wrappers. Whether you call them potstickers or fried dumplings, they’re the perfect meal for busy days—and they’re so good, you might just eat them all in one sitting!

What makes this recipe a favorite is its versatility. You can prep a batch, cook some immediately, and freeze the rest for quick meals later. With simple ingredients and a short prep time, this dish will become a staple in your weekly rotation.

Why Use Pasture-Raised Pork?

Using pasture-raised ground pork not only enhances the flavor but also ensures you’re cooking with sustainable, high-quality meat. Pasture-raised pork is:

• Rich in Flavor: Naturally better-tasting compared to conventionally raised pork.

• Nutrient-Dense: Packed with Omega-3s, vitamins, and minerals.

• Ethically Raised: Supporting humane farming practices.

Ingredients

Dumpling Ingredients

• 1/4 small head Napa cabbage, finely shredded (about 2 cups)

• 1 pound ground pork

• 1 tablespoon fresh ginger, minced

• 1 small carrot, coarsely shredded (about 2 tablespoons)

• 1 small daikon radish, shredded (about 2 tablespoons)

• 2 green onions, thinly sliced (about 1/4 cup)

• 1 or 2 tablespoons finely chopped lemon basil or thai basil

• 3 cloves garlic, minced

• 1 tablespoon smoked shoyu or soy sauce

• 1 tablespoon rice wine vinegar

• 2 teaspoons sesame oil

• 30 wonton wrappers, from 1 (14-ounce) package*

• 2 tablespoons lard or tallow

• small cup of water

Dipping Sauce Ingredients

• 1 tablespoon rice wine vinegar

• 3 tablespoons soy sauce (or 1 Tbs smoked shoyu, 2 Tbs coconut amino)

• 1 green onion thinly sliced

• 1/2 tablespoon chopped cilantro

Method

1. In a large bowl, toss together cabbage, ground pork, ginger, carrots, daikon, green onion, basil, garlic, soy sauce, and sesame oil, and stir to combine.

2. To assemble pot stickers, place wrapper in the palm of your hand. Spoon 1 tablespoon of the pork mixture into the center of the wrapper. Dip a finger from your free hand in water and gently rub the edges of the wrapper. Fold the wrapper over in half and press the edges together with moderate pressure by forming small pleats. I used square wrappers, but you can use round ones as well using the same methods. Stand dumpling, seam-side up, on baking sheet or clean plate. Cover loosely with dampened cloth or paper towel. Form remaining dumplings.

3. Heat lard or tallow in a large skillet over medium heat. Working in batches, add the dumplings in a single layer and cook until they become browned and crispy on the bottom.

• For true potsticker/dumpling- add 1/4 cup of water, cover quickly and cook until the liquid has evaporated and the bottoms of the dumplings are crispy.
• We like crispy- flip the dumplings over and crisp on the other side. Remove from pan when golden brown and crispy all over.

Tips for Perfect Pot Stickers

*Don’t Overfill: Adding too much filling can make them harder to seal.

*Freeze for Later: Lay uncooked pot stickers on a tray, freeze until solid, then store in a freezer bag. They can be cooked straight from frozen—just add an extra minute to the steaming time.

*Experiment with Fillings: Swap in ground chicken, shrimp, or even tofu for a fun twist.