Ginger & Scallion Pot Stickers
These delicious little nuggets of an appetizer have a savory filling, crispy skin, and are better than your restaurant pot sticker.
Servings Prep Time
4-6servings 40minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 40minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a large bowl, combine the ground pork, Chinese cabbage, baby bella mushrooms, garlic, scallions, fresh ginger, white pepper, Sriracha, hoisin sauce, soy sauce, and sesame oil. Mix well.
  2. Lay the individual wonton wrappers on a large, flat surface (can be done in batches). Place approximately 1-1 1/2 teaspoons of the pork mixture in the center of the wonton wrappers. Dip your finger in water, and spread water across half the edge of the wrapper, where you will seal the pot sticker. Fold in half, creating a half-moon shape, sealing the pot stickers with your fingers, and pleating if desired. Repeat until the pork mixture is finished.
  3. Coat a large non-stick pan over medium heat in vegetable oil. Once hot, add your prepared pot stickers in batches (as many as necessary) – being careful not to over crowd the pan. Sear for two minutes on each side.
  4. Then, add a 1/4 cup of water to the pan, and place the lid atop the pan. Let the pot stickers finish steaming for an additional two minutes, cooking about 6 minutes total.
  5. Remove from heat, serve with soy sauce, and enjoy!
Recipe Notes

Our wine pairing with these beauties is the 2014 Carneros Pinot Noir – it’s earthy, with plenty of notes of spice – a well-rounded Pinot that’s perfect for these delicious pot stickers. Cheers!

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Ginger & Scallion Pot Stickers
These delicious little nuggets of an appetizer have a savory filling, crispy skin, and are better than your restaurant pot sticker.
Ginger & Scallion Pot Stickers | A Hint of Wine
Prep Time 40 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 40 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Ginger & Scallion Pot Stickers | A Hint of Wine
Instructions
  1. In a large bowl, combine the ground pork, Chinese cabbage, baby bella mushrooms, garlic, scallions, fresh ginger, white pepper, Sriracha, hoisin sauce, soy sauce, and sesame oil. Mix well.
  2. Lay the individual wonton wrappers on a large, flat surface (can be done in batches). Place approximately 1-1 1/2 teaspoons of the pork mixture in the center of the wonton wrappers. Dip your finger in water, and spread water across half the edge of the wrapper, where you will seal the pot sticker. Fold in half, creating a half-moon shape, sealing the pot stickers with your fingers, and pleating if desired. Repeat until the pork mixture is finished.
  3. Coat a large non-stick pan over medium heat in vegetable oil. Once hot, add your prepared pot stickers in batches (as many as necessary) - being careful not to over crowd the pan. Sear for two minutes on each side.
  4. Then, add a 1/4 cup of water to the pan, and place the lid atop the pan. Let the pot stickers finish steaming for an additional two minutes, cooking about 6 minutes total.
  5. Remove from heat, serve with soy sauce, and enjoy!
Recipe Notes

Our wine pairing with these beauties is the 2014 Carneros Pinot Noir - it's earthy, with plenty of notes of spice - a well-rounded Pinot that's perfect for these delicious pot stickers. Cheers!

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