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Homemade Pork Potstickers

My husband and I live in a fairly small Country/Western kind of town. A couple of years ago we moved from a large city with a population of 1.3 million to a charming Norman Rockwell kind of town with a population of approx. 23, 000. It was a bit of a cultural shock at first but we have grown to love it. It is so nice to get away from the noise, traffic and crime of a big city. That crazy homeless guy that used to camp outside our building and would swear at me every time I walked past him? I don't miss him one little bit.

Small town life is wonderful. I love that we are within walking distance to grocery stores, shops, library, rec-center, movie theater, bowling alley, and lots of quaint pubs and even a couple of Saloons.

Our local Saloon, of all places, makes the BEST potstickers. They serve them with a spicy chili oil and they are so good they should be illegal.

Anyway, one day I had a craving for potstickers and I decided to make some at home. The only problem was I did not have any potsticker wrappers so I decided to improvise using homemade perogy dough. This is a really nice dough to work with - very soft and pliable - and the potstickers came together fairly quickly. Best of all - this makes a HUGE batch of potstickers.

Pork Potstickers
makes 70 - 80


  • 1 cup of finely chopped green cabbage
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 2 green onion, thinly sliced
  • 1 tsp. grated ginger
  • 1 tsp. sesame oil
  • 1 Tbsp. sugar
  • about 2 tsp. salt
  • prepared dough or round potsticker wrappers


In a medium skillet cook cabbage, onion and garlic until cabbage is tender, about 4 to 5 minutes. Let cool. In a large bowl mix together all ingredients except prepared dough or wrappers.  At this point I take a small ball of the filling and cook in microwave for 20 seconds to see if it is seasoned properly.

On a lightly floured surface, roll out 1/4 of the dough, keeping the remaining dough covered. Roll dough to 1/8" thick. Using a round cookie cutter or drinking glass, cut out as many circles as will fit. Scoop 1 Tbsp. of filling onto each circle. Fold in half, pressing out any air bubbles. Take a fork and crimp around the edges. As I am making these, I lay them on a baking sheet lined with parchment paper. Once I have finished, I freeze them on the trays. When the potstickers are frozen I put them in a zip locked bag and keep in the freezer.

To prepare potstickers:

Heat a large skillet over medium heat. Add a couple of Tbsp. of oil to skillet. Cook potstickers for a few minutes on each side until golden brown. Add  1/4 cup of water. Cover and lower heat. Cook for 5 to 7 minutes or until cooked through. Serve with hot chili oil or sweet chili sauce

Perogy Dough

  • 5 cups flour
  • 1 egg, beaten
  • 1/2 cup vegetable oil
  • 2 tsp. salt
  • 1 3/4 cups of warm water
 Blend oil, water, eggs and salt. Add flour slowly while mixing. Knead well. Let dough rest, covered for 30 minutes before using.

Tags: Pork, Asian, Potstickers, Appetizers

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