Pork and Kimchi Potstickers

Yield: 32 potstickers

Prep: 25

Cook: 15

Total: 40

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly.

4.9 stars (10 ratings)

Ingredients

8 ounces ground pork
1 cup kimchi, drained and finely chopped
¼ cup thinly sliced green onions
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
32 3-inch round wonton wrappers
2 tablespoons canola oil

Instructions

In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil.
To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork-kimchi mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat canola oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
Serve immediately.

Notes

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

This Pork and Kimchi Potstickers recipe is brought to you by DAMN DELICIOUS

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