Potstickers are a deliciously satisfying tender and flavorful bite. Enjoy them as a quick side dish, or appetizer that is sure to please any crowd.
Why You’ll Want To Make These At Home
- Fast. A quick appetizer that is ready to enjoy in under 30 minutes .
- Easy. Mix the filling, fold the dumplings, toss in a pan, and cook on the stovetop until tender and caramelized.
- Customizable. Fill these tasty Asian bites with your favorite flavor combinations for a side dish that pairs perfectly with your main course .
- Delicious. Absolutely packed with deliciously sweet, salty, earthy, and umami flavors.
What Are Potstickers?
Potstickers are lovely dumpling that is filled with a combination of deliciously flavored ingredients. They are pan-fried to create a caramelized flavor and slightly crisp texture and then steamed to finish for a tender bite.
Why Are They Called Potstickers?
Potstickers are called pot stickers because–well–they are known to stick to the pan when you cook them.
You pan-fry them until the exterior begins to caramelize and stick to the pan and continue cooking them in liquid to gently steam and cook the wrappers and filling.
Are They Chinese or Japanese?
Potstickers are actually believed to have originated in China around the time of the Song Dynasty. A popular Japanese equivalent of a potsticker would be gyoza, which is actually another dish that was created in China and then modified over time.
What Is The Difference Between Potstickers And Dumplings?
Potstickers and dumplings are very similar bites. They’re both encased in dough and filled with delicious ingredients.
Technically, all potstickers are dumplings. The only thing that makes a potsticker different from a dumpling is the way it is cooked. Searing the wrapper before it is steamed is what differentiates the two.
Ingredients You’ll Need
The list of ingredients for these Potstickers may seem lengthy, but many of them are pantry staples if you’re a sauce connoisseur. Grab these ingredients to get started:
- Wonton wrappers
- Ground Pork
- Cabbage
- Rice Vinegar
- Soy Sauce
- Egg
- Garlic
- Green Onion
- Sesame Oil
- Salt
- Pepper
How To Make Potstickers
Don’t be intimidated by the long list of steps to make these juicy little bites. The list of steps may be long, but they’re all incredibly simple and the end result is well worth the effort!
- In a large bowl, stir together the ground pork, shredded cabbage, rice vinegar, soy sauce, garlic, chopped green onion, sesame oil, salt, and pepper until well combined.
- In a separate bowl, scramble an egg.
- Place the wonton wrapper on a dry, flat surface.
- Add one large spoonful of filling to the middle of the wonton wrapper.
- Lightly brush the outer edge of the wonton wrapper with the beaten egg mixture.
- Pinch together the edges of the wrapper to close the potsticker.
- Heat some oil in a nonstick skillet. Once it is hot, place the potstickers in, ensuring they do not touch.
- Cook until the exterior of the potsticker is slightly browned on both sides.
- Once they have a browned exterior, add a cup of water to the pan and cover it.
- Allow the potstickers to steam until they are tender and fully cooked.
- Remove them from the pan and serve with your favorite sauce or main course.
Chicken Pot Stickers
You’ll be happy to know that chicken Potstickers are made with the same simple ingredients as the pork potstickers above. The only difference is that you will use ground chicken when creating the filling instead of ground pork.
As always, you will want to ensure the internal temperature of the chicken has reached at least 165F before enjoying one of these juicy bites for food safety reasons.
Vegetable Pot Stickers
For a vegetarian take on this potsticker recipe, omit the ground pork and add extra chopped carrots and mushrooms to the cabbage and green onions to make the filling.
What To Serve With Them
Potstickers are often served as appetizers or side dishes for your favorite Asian main course.
When served as an appetizer, you will most often enjoy them with Potsticker Sauce or Thai Peanut Dressing .
If you’re enjoying these pot stickers as a side dish, here are a few of my favorite main courses to serve them alongside:
- Hot and Sour Soup
- Miso Soup
- Shrimp Fried Rice
- Spicy Noodles
How Long Do They Last?
The moisture inside of these Potstickers can cause the texture to change significantly if they are stored for too long. The potsticker wrappers can become chewy or gluey if they are exposed to excess moisture for too long of a period of time.
That being said, you CAN still store leftovers to enjoy later. For the best bite, I would suggest keeping the potstickers in the refrigerator in an airtight container for up to 2 days after you prepare them.
More Amazing Asian Recipes
- Keto Sushi
- Thai Peanut Chicken
- Sesame Ginger Broccoli
Potstickers Recipe | How To Make Pot Stickers + 3 Variations
Ingredients
- ▢ 1/2 pound ground pork
- ▢ 1/2 cup shredded cabbage
- ▢ 1 tbsp Minced Garlic
- ▢ 1 tbsp Rice Vinegar
- ▢ 1 tbsp Soy Sauce
- ▢ 1/8 cup Green Onions
- ▢ 1 tbsp Sesame Oil
- ▢ 1 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1 Eggs
- ▢ 20 wonton wrappers
Instructions
- In a large bowl, stir together the ground pork, shredded cabbage, rice vinegar, soy sauce, garlic, chopped green onion, sesame oil, salt, and pepper until well combined.
- In a separate bowl, scramble an egg.
- Place the wonton wrapper on a dry, flat surface.
- Add one large spoonful of filling to the middle of the wonton wrapper. Lightly brush the outer edge of the wonton wrapper with the beaten egg mixture.
- Pinch together the edges of the wrapper to close the potsticker.
- Heat some oil in a nonstick skillet. Once it is hot, place the potstickers in, ensuring they do not touch.
- Cook until the exterior of the potsticker is slightly browned on both sides. About 3 minutes on each side.
- Once they have a browned exterior, add a cup of water to the pan and cover it.
- Allow the potstickers to steam for 4 minutes until they are tender and fully cooked.
- Remove them from the pan and serve with your favorite sauce or main course.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Potstickers Recipe | How To Make Pot Stickers + 3 Variations
Ingredients
- 1/2 pound ground pork
- 1/2 cup shredded cabbage
- 1 tbsp Minced Garlic
- 1 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 1/8 cup Green Onions
- 1 tbsp Sesame Oil
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 Eggs
- 20 wonton wrappers
Instructions
- In a large bowl, stir together the ground pork, shredded cabbage, rice vinegar, soy sauce, garlic, chopped green onion, sesame oil, salt, and pepper until well combined.
- In a separate bowl, scramble an egg.
- Place the wonton wrapper on a dry, flat surface.
- Add one large spoonful of filling to the middle of the wonton wrapper. Lightly brush the outer edge of the wonton wrapper with the beaten egg mixture.
- Pinch together the edges of the wrapper to close the potsticker.
- Heat some oil in a nonstick skillet. Once it is hot, place the potstickers in, ensuring they do not touch.
- Cook until the exterior of the potsticker is slightly browned on both sides. About 3 minutes on each side.
- Once they have a browned exterior, add a cup of water to the pan and cover it.
- Allow the potstickers to steam for 4 minutes until they are tender and fully cooked.
- Remove them from the pan and serve with your favorite sauce or main course.
Potstickers Recipe | How To Make Pot Stickers + 3 Variations https://twosleevers.com/potstickers-recipe/
These Cranberry Meatballs are the perfect appetizer for your next get together. Make a delicious party food in just 10 minutes with 6 simple ingredients!
Why These Cranberry Meatballs Are The Perfect Easy Appetizer Recipe
When it comes to simple yet delicious appetizers, there are few as tasty and crazy simple as BBQ meatballs. You simply throw them in the slow cooker or your pressure cooker, add some sauce ingredients and sit back and relax while the cook to perfection.
But why stop at BBQ sauce when you can amp up the flavor even more ? You know I’m not one to shy away from tampering with tried and true recipes, and these Cranberry Meatballs benefited quite nicely from me doing so.
Now I know that I typically shy away from using canned or processed ingredients in my recipes, but let’s be honest, sometimes you just need a quick, simple dish that you can through together with minimal effort.
This Cranberry Meatballs recipe is as simple as it gets. You can either throw all of the ingredients into the slow cooker and let them cook while you work on another dish, or you can just throw them in the Instant Pot and have them done in just 5 minutes. Either way, you’re in for quite a treat.
These Cranberry Meatballs are perfect for your next holiday get together with their delightfully tart, tangy and sweet saucy goodness. You can cook them at home and simply take the slow cooker or Instant Pot with you, making it the perfect easy appetizer to make and take with you.
Simply set the slow cooker or Instant Pot on low when you get to your destination and they’re warm and ready to go! Now let’s get to cooking…
How To Make These Cranberry Meatballs
- Throw all of the ingredients in a slow cooker and cook until heated through (about 2-3 hours).
- Alternatively, throw in an Instant Pot and cook on high for 5 minutes.
- Mix well and sprinkle with orange zest.
- Leave Instant Pot on warm or slow cooker on low to serve.
Tips And Tricks For Making Cranberry BBQ Meatballs
- I think unless you plan to drink the sauce (which really, don’t), the nutritional information below is probably higher in sugar/carbs than what you will end up ingesting.
- If you’d like you can make your own meatballs for this Cranberry Meatballs recipe. You can simply use my Taco Meatballs and omit the taco seasoning and cilantro.
Looking For More Quick And Easy Appetizers? Check These Out!
- I’m sure many of you love cheese just as much as I do which is why you need to give this Low Queso Fundido recipe a try. If you like cheese, you will fall head over heels for this appetizer.
- My Air Fryer Chicken Wings give you all the wonderful flavor and crisp of a good chicken wing without any of the hassles!
- This Keto Prosciutto Wrapped Brie is one of the easiest dishes I’ve ever made, but it’s bursting with flavor! Who knew that only 3 ingredients could taste so good?
- This low carb Buffalo Chicken Casserole is as deliciously filling casserole with just the right amount of kick. It’s the perfect weeknight keto casserole that takes little effort to make.
- Take your next holiday gathering to the next level with these Cranberry Brie Bites .
So the next time you’re gathering for a holiday event or football game, save yourself some time and effort and make this simple and simply delicious Cranberry Meatballs recipe!
Slow Cooker Cranberry Meatballs
Equipment
- Slow Cooker
- Instant Pot
Ingredients
- ▢ 12 ounce Italian sausage flavored chicken meatballs , (I used Aidell’s)
- ▢ 1/4 cup cranberry sauce
- ▢ 1/4 cup sweet and spicy bbq sauce , low sugar
- ▢ 1/2 cup Water
- ▢ Ground Black Pepper , to taste
- ▢ Orange zest , for decoration and flavor
Instructions
- Throw all of the ingredients in a slow cooker and cook until heated through (about 2-3 hours).
- Alternatively, throw in an Instant Pot and cook on high for 5 minutes.
- Mix well and sprinkle with orange zest.
- Leave Instant Pot on warm or slow cooker on low to serve.
Tips And Tricks For Making Cranberry BBQ Meatballs
- I think unless you plan to drink the sauce (which really, don’t), the nutritional information below is probably higher in sugar/carbs than what you will end up ingesting.
- If you’d like you can make your own meatballs for this Cranberry Meatballs recipe. You can simply use my Taco Meatballs and omit the taco seasoning and cilantro.
Get support & connect with our community on Facebook!
Nutrition
Originally Published December 19, 2019
