Crispy Lazy Pork Potstickers
Crispy Lazy Pork Potstickers have golden, crispy bottoms and a juicy pork filling—with no complicated pleating. Ready in just 18 minutes!
Ingredients
For the filling
- 1½ pounds ground pork
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 large egg
- 4 tablespoons chicken stock
- 1 teaspoon grated ginger
- 3 stalks scallions, finely sliced
- ½ cup garlic chives, finely chopped
For the potstickers
- 18 sheets gyoza wrappers, or dumpling wrappers
- 1 tablespoon cooking oil
- ¾ cup water
For the finishing sauce
- 1 stalk scallion, thinly sliced
- 1 tablespoon soy sauce, optional
- 1 tablespoon chili oil
Instructions
- To make the filling: Add the ground pork and salt to a bowl and mix until the pork starts to become sticky. Add the white pepper, soy sauce, oyster sauce, dark soy sauce, and sesame oil and mix well. Add the egg and chicken stock and continue mixing until fully incorporated. Add the ginger, scallions, and garlic chives and mix until evenly combined.
- To fill the pastry bag: Place a pastry bag or zip-top bag inside a glass to hold it open. Transfer the pork filling to the bag, tie or close the opening, then cut off the tip.
- To wrap the potstickers: Place the gyoza or dumpling wrappers on a flat surface. Pipe a line of filling across the center of each wrapper. Dab a little water on the wrapper if needed, then fold it in half and press firmly to hold it together. There’s no need to pleat or completely seal the entire edge.
- To pan-fry the potstickers: Add the cooking oil to a pan and spread it evenly. Arrange the potstickers flat-side down while the pan is still off the heat. Turn the heat to medium and pan-fry for about 1 minute, until the bottoms begin to set.
- To steam the potstickers: Carefully pour in the water and immediately cover with a lid. Steam for about 6 minutes, or until the pork is completely cooked through and reaches an internal temperature of at least 160°F (71°C).
- To crisp the bottoms: Remove the lid and let the remaining water cook away. Once the water has evaporated, leave the potstickers undisturbed for about 1 minute, until the bottoms are golden and crispy.
- To finish and serve: Sprinkle the scallion over the potstickers. Drizzle with soy sauce and chili oil, or serve them on the side for dipping. Serve immediately while hot and crispy.
Video
Notes
- Mix the pork with salt first: Mixing until sticky helps develop a cohesive filling that can better bind and retain the added moisture.
- Use a pastry bag: Piping a line of filling makes these potstickers quick and easy to assemble.
- Don’t brown them yet: The first minute of pan-frying is just to begin setting the bottoms. The final crisping happens after steaming.
- Add the water carefully: Partially cover the pan with the lid while pouring in the water to help protect against splattering, then cover completely.
- Check the pork: The filling should reach an internal temperature of at least 160°F (71°C).
- Crisp at the end: Let the water evaporate completely, then leave the potstickers undisturbed so the bottoms can become golden and crispy.
- Serve immediately: The bottoms have their best crispy texture straight from the pan.