Prep Time: 10 minutes | Cook Time: 6 minutes | Servings: 6 (Makes 40-50 potstickers) | Author: Olivelle
Craving takeout without the wait, the price, or the "Did they forget my sauce again?"
We've got you. These No-Fuss Potstickers are everything you love about dumplings - crispy golden bottoms, savory pork filling, and that satisfying "pop" of flavor with every bite - but made in your own kitchen with minimal effort and maximum flavor.
Thanks to a mix of Toasted Seasame Oil, Roasted Shallot Infused Olive Oil, and a magical drizzle of Black Garlic Tamari Barrel Aged Balsamic, these little bundles of joy are anything but basic. Serve 'em with a side of that same balsamic for dipping and boom - instant flavor bomb.
Ingredients:
- 1/2 lb ground pork
- 1/4 cup green onions, finely chopped
- 1 small lime, zested and juiced
- 1 tsp Toasted Sesame Oil
- 1 Tbsp Roasted Shallot Infused Olive Oil
- 1 tsp Black Garlic Tamari Barrel Aged Balsamic
- 1 1/2 tsp Sriracha Flake Sea Salt
- 1 package wonton wrappers
- water
- Roasted Shallot Infused Olive Oil, for frying
- Black Garlic Barrel Aged Balsamic, for dipping
Directions:
-
Mix it up: In a medium-sized bowl, mix together the pork, green onions, lime juice and zest, Toasted Sesame Oil, Roasted Shallot Infused Olive Oil, Black Garlic Tamari Barrel Aged Balsamic, and Sriracha Flake Sea Salt.
-
Fill and fold: Place approximately 1 teaspoon of the pork mixture in the center of a wrapper. Lightly brush the edge of the wrapper with water. Fold it in half to create a triangle, then seal the edges. To achieve the boat shape, dampen the corners of the longest side of the triangle, bring them together by folding in the middle, and press to seal the corners. Place the formed potstickers on a sheet pan and cover them with a damp cloth. Repeat this process until all of the filling is used.
-
Crisp and steam: In a 12-inch sauté pan over medium heat, drizzle 1 teaspoon of Roasted Shallot Infused Olive Oil. Add 8 to 10 potstickers at a time to the pan and cook for approximately 2 minutes, or until they turn golden brown. After 2 minutes, gently add ¼ cup of water to the pan, reduce the heat to low, cover, and cook for an additional 2-3 minutes. Repeat this cooking process with each batch of potstickers, wiping out the bottom of the pan between batches to prevent sticking.
-
Serve with style: Serve the potstickers with Black Garlic Tamari Balsamic for dipping and savor each bite!
Why we're obsessed:
- Make-ahead friendly - Prep once, cook all week
- Crispy + juicy = perfection
- Infused oils + balsamic = Easy flavor layering
- Dinner in under 20 minutes
- Leftovers? Still fabulous.
Pro Tips & Swaps:
- Want it spicy? Add a pinch more Sriracha Flake Sea Salt to the filling.
- Vegetarian version? Sub the port with finely chopped mushrooms + cabbage.
- Freeze extra uncooked potstickers in a single layer - Cook straight from frozen!
What to Serve With:
- A quick cucumber salad with cucumber balsamic and seasame
- Steamed edamame with sea salt and lemon
- Jasmine rice or veggie stir-fry for a fuller meal
- Or keep it simple and let these dumplings shine!
Final Thoughts:
These potstickers might just become your weeknight go-to or your meal-prep MVP. They're packed with bold flavor, super easy to make, and that balsamic dipping sauce? Yeah...it's drinkable.
Now go forth, fold confidently, and fry like you mean it. Your tastebuds (and dinner guests) will thank you.
