Ginger Pork Pot-Stickers

potstickersperfectSometimes, just for funsies, I like to try and duplicate dishes I’ve eaten in restaurants. Usually foreign foods that I’ve never cooked before. I have yet to hit the nail right on the head but by guessing, trial and error and with a fair amount of luck, the resulting knock-offs have been pretty delicious in their own right. This recipe is one of those knock-offs. They may not be traditional, but what these pot-stickers lack in authenticity they make up for in deliciousness.


Makes 48 pot-stickers (a whole pack of won-ton or gyoza skins)

2 lbs boneless pork shoulder, trimmed and cut into chunks

1/4 cup vegetable oil

3″ knob of fresh ginger. peeled and sliced thinly

1 head of garlic, split crosswise, loose skin and roots removed

1/2 an onion, peeled, root trimmed

1/4 cup soy sauce or Maggi liquid seasoning

1/2 cup orange juice

6 cups water

1/2 cup chopped green onion

1/2 cup grated  carrot

1 package won-ton skins or gyoza wrappers (48 count)

1 egg, beaten

Oil or cooking spray for frying

4 cups (1 large carton) chicken broth


Dipping Sauce:

Whisk all of these together in a bowl, let it hang out at room temperature while you fry the pot-stickers and boom. Liquid awesome.

1/2 cup soy sauce

1/4 cup water

2 tablespoons brown sugar

1 teaspoon minced garlic

1 tablespoon chopped green onion

1/2 teaspoon ginger powder

1/2 teaspoon onion power

Optional: 2 teaspoons Gochujang (chili paste) or sriracha


  • In a large pot heat the oil over medium high heat
  • When the oil is hot, add the chunks of pork to the pot and brown on all sides.
  • Reduce heat to medium low and add the sliced ginger, garlic, onion, soy sauce/Maggi, orange juice and water.
  • Cover and simmer 2-3 hours or until the pork is falling apart and the broth is slightly reduced.
  • Remove the pork from the broth and set it aside. For a stronger flavor, crank the heat back up to medium high and allow the broth to reduce until it’s yummy.
  • When the pork is cool enough to handle, remove all fat and ugly bits. Place the meat in a food processor and pulse to a fine shred (a hand mixer or a pair of forks will also do the trick)
  • In a bowl, mix the pork, green onions, carrot and 2 tablespoons of the reduced broth. Refrigerate minimum one hour, up to overnight.
  • Lay out your won-ton skins or gyoza wrappers a few at a time and brush the edges with the beaten egg.
  • Place a tablespoon of the cold pork in the center, fold the wrappers up and around the pork and seal the edges.
  • Heat a little oil or cooking spray in a large frying pan over medium heat.
  • When the oil is hot, add some of the pot-stickers to the pan. Try to keep them standing and leave a little space between them so they don’t stick to each other. Fry 3-5 minutes, or until the bottom edges of the pot-stickers start to turn golden.
  • Add a layer of chicken broth to the bottom of the pan, cover immediately and allow the pot-stickers to steam 7-10 minutes or until most of the broth is gone and the pot-stickers have released from the pan.
  • Remove the cooked pot-stickers, wipe the pan clean, add a little more oil or cooking spray and repeat until done.

Serve. Dip. Eat.

PS: I’d say the hardest part of this recipe is not eating them while they’re still screaming hot, but I’ll admit, they do look a little intimidating in the photo. If you haven’t mastered the pinch and fold method used to make delightful little moon shaped pot-stickers, don’t even sweat it! Just seal ’em up best you can and don’t worry about looks. The best part of these little guys, apart from the filling of course, is the part that sticks to the pan. So even if they come out looking a little wonky or they fall over while cooking, they’re still gonna be delicious.


Love this recipe?

Thank you for your support!