Cooking for one is hard to come by. Grocery expenses add up, ingredients sometimes go to waste and sometimes it’s so much easier to try to meal prep. We recently made two batches of these potstickers to freeze, one chicken and one pork. They are super easy, affordable and great to freeze and portion out.
The following recipe is for one batch. Each batch makes around 36 potstickers. We made one batch with ground chicken and one with ground pork.
Homemade Potstickers
Ingredients:
1 pound ground chicken (or pork)
1/2-3/4 cup of shredded cabbage (shredded finely)
1 large carrot, peeled and shredded
1 tsp. minced garlic
2-3 green onions, thinly sliced
1 TBSP freshly grated ginger
2 TBSP soy sauce (reduced sodium)
2 TBSP olive oil
2 tsp. sesame oil
1/4 tsp. ground white pepper
1/2 tsp red pepper flakes
36 won ton wrappers
**Sesame Oil – make your own sesame oil by bringing olive oil (or vegetable oil) and sesame seeds to a boil. Once seeds brown, drain seeds. You are left with sesame oil!
1. In a large bowl, mix the cabbage, carrot, garlic, onions, ginger, soy sauce, olive oil, sesame oil ground white pepper and red pepper flakes.
2. Add ground chicken or ground pork to mixture and stir until well blended.
3. Add about 1 TBSP of the mixture to the wonton wrappers. Use a small amount of water around the edges to seal the wonton wrappers. We pressed down with a fork after folding the edges to ensure they were sealed.
4. In a large pot, bring water to a boil. Add a few potstickers at a time. Potstickers will be ready when they float to the top and are poofy (around 6 minutes in cooking time).
5. Drain potstickers on a wire rack to reduce moisture. They can also be slightly browned in a large skillet after boiled.
6. Freeze: Once cooled, place in a large ziplock bag or freezable container.
Dipping Sauce:
I prefer soy sauce however you can make an olive oil based sauce. For the olive oil spicy sauce heat in a saucepan 1/2 cup olive oil, 1 tsp. minced garlic and 1/8 to 1/4 cup of crushed red chili flakes (depending on desired heat). Cook until flavors combined and warm.
- 1 pound ground chicken (or pork)
- ½-3/4 cup of shredded cabbage (shredded finely)
- 1 large carrot, peeled and shredded
- 1 tsp minced garlic
- 2-3 green onions, thinly sliced
- 1 TBSP freshly grated ginger
- 2 TBSP soy sauce (reduced sodium)
- 2 TBSP olive oil
- 2 tsp. sesame oil
- ¼ tsp. ground white pepper
- ½ tsp red pepper flakes
- 36 won ton wrappers
- **Sesame Oil - make your own sesame oil by bringing olive oil (or vegetable oil) and sesame seeds to a boil. Once seeds brown, drain seeds. You are left with sesame oil!
- In a large bowl, mix the cabbage, carrot, garlic, onions, ginger, soy sauce, olive oil, sesame oil ground white pepper and red pepper flakes.
- Add ground chicken or ground pork to mixture and stir until well blended.
- Add about 1 TBSP of the mixture to the wonton wrappers. Use a small amount of water around the edges to seal the wonton wrappers.
- In a large pot, bring water to a boil. Add a few potstickers at a time. Potstickers will be ready when they float to the top and are poofy (around 6 minutes in cooking time).
- Drain potstickers on a wire rack to reduce moisture. They can also be slightly browned in a large skillet after boiled.
- Freeze: Once cooled, place in a large ziplock bag or freezable container.
- Dipping Sauce:
- I prefer soy sauce however you can make an olive oil based sauce. For the olive oil spicy sauce heat in a saucepan ½ cup olive oil, 1 tsp. minced garlic and ⅛ to ¼ cup of crushed red chili flakes (depending on desired heat). Cook until flavors combined and warm.
Enjoy!
For an authentic potsticker recipe, see Chinese Dumplings.
It really began when I saw a demo booth for 
