Potstickers are such an easy appetizer. They are also so versatile. I love these potstickers because they have added mushrooms, carrots and cabbage and are really, really good. I love that potstickers can be frozen and enjoyed whenever you are in the mood. I double the recipe and freeze them. Then when I am having a lazy kind of day or have guests coming over, potstickers to the rescue. I am not sure about you, but some days I crave Asian food, another day Italian food then some days a huge bowl of Ukrainian soup (and no I am not pregnant). I love that I have frozen food for days like that, cause ain’t nobody going to load up 5 kiddos and drive to the nearest Asian restaurant. Can I get an amen!
The amazing thing about these potstickers is we became friends not so long ago (you know that love relationship you can have with your favorite food;)). When we were growing up, my mama kind of kept her recipe making to traditional Ukrainian foods. We would usually have food like soup, stuffed cabbage rolls or good old olivye (a Russian potato salad). We did not go out at all, we just couldn’t afford it. We immigrated and parents were trying to making a living and provide for a large family. When I got married and began cooking in my kitchen, it’s amazing how different I began to cook. I started learning recipes that my hubby was used to. So I learned recipes like lagman, lepyoshki and their traditional salad. Soon I began introducing Italian food and more traditional American foods into our meals. Asian and Japanese cuisine have become a new favorite just the last few years. I was introduced to sushi, where have I been before then? How did I survive without a good sushi roll? It was at one of our date nights that I tried potstickers and fell in love! Then I just began making them myself, so much cheaper and in the comfort of home!
Enjoy my friends. Hoping this recipe will become a family favorite.
Ingredients for Pork Potstickers-
3/4 lb ground pork
3/4 c. shredded cabbage
1/2 large carrot, shredded
1 garlic clove, minced
6 oz mushrooms, chopped
1/2 tsp oil
1 green onion, thinly sliced
Salt and pepper, to taste
1 pack won ton wrappers (50 wrappers)
Oil for frying
Low sodium soy sauce + fresh grated ginger
How to make Pork Potstickers-
Saute mushrooms on oil until golden. Add cabbage and carrot to saucepan, cover with water. Bring to a boil, cook 2-3 minutes until cabbage becomes tender. Drain water. Combine all of the ingredients for potstickers, add salt/pepper to taste.
Lay out won top wrappers on surface. Spoon filling into center of wrapper. Using fingers, moisten edges of wrappers with water. Fold dough over to create triangle, pinch edges to seal, lightly push down on the filling to distribute filling for even cooking.
Add enough oil to cover bottom of non-stick pan, heat oil over medium heat. Cook potstickers in a single layer until golden crisp, about 2 – 3 minutes on either side.
You can also find this recipe on Julie’s East and Treats where I am a contributor. 🙂
Try these other great recipes:
Great recipe for potstickers with ground pork, cabbage, mushroom, and carrot filling.
- 3/4 pound ground pork
- 3/4 cup shredded cabbage
- 1/2 large carrot, shredded
- 1 garlic clove, minced
- 6 oz mushrooms, chopped
- 1/2 tsp Canola oil
- 1 green onion, thinly sliced
- salt and pepper to taste
- 1 pack won ton wrappers(50 wrapper) 50 wrappers
- oil for frying
- low sodium soy sauce + fresh grated ginger
Saute mushrooms in oil until golden.
Add cabbage and carrot to saucepan, cover with water. Bring to a boil, cook 2-3 minutes until cabbage becomes tender. Drain water.
Combine all of the ingredients for potstickers, add salt/pepper to taste.
Lay out won top wrappers on the surface. Spoon filling into the center of the wrapper. Using fingers, moisten edges of wrappers with water. Fold dough over to create a triangle, pinch edges to seal, lightly push down on the filling to distribute filling for even cooking.
Add enough oil to cover the bottom of the non-stick pan, heat oil over medium heat. Cook potstickers in a single layer until golden crisp, about 2 – 3 minutes on either side. Enjoy with dipping sauce.