Curried Pork Potstickers with Soy-Ginger Dipping Sauce

by feastonthecheap on March 18, 2013

Pork Potstickers_optMariel here. Many moons ago, my husband and I spent an incredible year living in Hong Kong. We were in our mid-20s, unmarried and unmoored from all those wonderful anchors of adulthood. Feeling restless and in search of adventure, we both decided to part with our jobs and experience life away from the east coast, so we bought plane tickets and booked a hotel room in Causeway Bay…for 3 nights. I’m not exaggerating when I say that’s the extent of our pre-departure plan-making. It turned out to be one of the best years of our entire lives and later, after returning to New York, we flew back to Hong Kong to get engaged. For me, it’s a magical place. It’s the place where I finally became what I wanted to be – a writer - I shacked up with the love of my life, and I reconnected with my past love, horseback riding.

It’s also the place where I cultivated a deep and abiding love for dumplings. Romantic…I know.

You can’t throw a stone in Hong Kong without hitting a delicious dim sum dive; there is no visiting this sparkling city without partaking in some sort of dumplinged lunch, brunch or dinner. A feast so insanely gluttonous – for us expats anyway – that you walkway shamefully pulling your shirt over the top of your pants so no one knows they’re unbuttoned.

It’s been six years since we’ve been back in New York, but my passion for potstickers hasn’t subsided, so when this month’s installment of Secret Recipe Club led me to Juanita’s Cocina and I came across her recipe for these little mounds of heaven, I didn’t think twice. Juanita’s recipe called for shrimp and pork, but I was feeling cheap so I cut the shellfish and stuck to pig. I also added a dash of curry, having been inspired by Steamy Kitchen‘s recent post on Curried Beef Potstickers. I also poached and lightly adapted a dipping sauce from Good Cheap Eats.

The result of all this tinkering was a sensational, flavorful, pan-Asian potsticker that will undoubtedly become a staple in my repertoire. Are they fresh-from-the-far-east authentic? No. Are they far better than what you’ll find at any local takeout joint? Absolutely.

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Curried Pork Potstickers with Soy-Ginger Dipping Sauce
Makes about 30 Potstickers
Adapted from Juanita’s Cocina and Good Cheap Eats

Ingredients for the Potstickers:
12oz ground pork – $3.50
½-cup thinly sliced red cabbage, chopped finely – $0.99
2 green onions, chopped into thin rounds – $1.29
2 teaspoons fresh grated ginger – $0.15
1 teaspoon Mirin – stock
½ teaspoon sesame oil – stock
¼ teaspoon curry powder – stock
½ teaspoon salt – stock
Pinch of black pepper – stock
25-30 wonton or potsticker wrappers (find them in your grocer’s produce section) – $3.29
Canola oil for pan-frying – stock
Water for pressing/crimping the wonton wrappers
Grand total assuming “well-stocked” kitchen
: $8.23
Cost per potsticker: $0.27

Ingredients for the Dipping Sauce:
3 cloves of garlic, pressed or minced – stock
1 Tablespoon fresh minced ginger – $0.30
1 Tablespoon sesame oil – stock
1/3-cup low sodium soy sauce – stock
¼-cup rice vinegar – stock
¼-teaspoon black pepper – stock
2 Tablespoons sugar – stock
Grand total assuming “well-stocked” kitchen: $0.30

Directions for the Potstickers:
1. Combine the pork, cabbage, green onions, ginger, mirin, sesame oil, curry, salt and pepper in a medium bowl. Mix well incorporating all ingredients. Cover and refrigerate for 30 minutes.

2. After 30 minutes, assemble the potstickers. Place a heaping teaspoonful of filling on the center of the wonton wrapper. Dip your finger into a small bowl of water and moisten the edges of the wrapper. Press the edges of the dough to seal and crimp with the tines of a fork.

3. Once all potstickers are assembled, heat 1 Tablespoon of canola oil in a large skillet over high heat. Reduce heat to medium-high and place as many potstickers in the pan as you can without overcrowding (you’ll have to cook in batches). Brown the potstickers on both sides until golden and crispy – this happens rather quickly. Keep the flame on med-high, then add just enough water to coat the bottom of the skillet and cover with a lid. Steam the potstickers for 3-5 minutes or until the water has evaporated. Place on a cookie sheet and repeat until all potstickers are cooked.

Directions for the Dipping Sauce:
1. Combine all ingredients in a small saucepan and heat over a low flame until sugar has dissolved. Serve with potstickers.



{ 22 comments… read them below or add one }

A Couple in the Kitchen March 18, 2013 at 11:05 am

Those look amazing. Love that you added curry. And what a perfect job you did with the browning!!!

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Jen @JuanitasCocina March 18, 2013 at 11:18 am

LOVE that you added curry to these yummy things! We eat potstickers at least a few times a month! They’re too delicious to avoid!

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Melissa March 18, 2013 at 12:02 pm

These look amazing! I’ve never had potstickers before, but that’s going to have to change!

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Amanda @ Once Upon a Recipe March 18, 2013 at 1:37 pm

These look fabulous, Mariel. I think they might even be manageable for me, considering the helpful use of wonton wrappers. What a great adventure living in Hong Kong must have been!

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AGNES LEPORE ALIBERTO March 18, 2013 at 7:43 pm

THESE LOOK SO YUMMY- MUST TRY MAKING THEM ! THANKS FOR POSTING !

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Deanna Segrave-Daly (@tspbasil) March 18, 2013 at 4:06 pm

Ahhh, I want to visit Hong Kong for the dumplings alone (is that wrong?) Love the addition of curry to the stuffing and that ginger sauce would be wonderful with so many foods.

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Denise Browning@From Brazil To You March 18, 2013 at 9:07 pm

These potstickers look very appetizing…The addition of curry and ginger make them even more yummy.

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Lisa {AuthenticSuburbanGourmet} March 18, 2013 at 10:42 pm

What a great recipe and looks super tasty. Love this as a friday night appetizer. Glad to be part of SRC group C with you!

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Nutmeg Nanny March 18, 2013 at 11:22 pm

What a fabulous recipe. My husband and I love pork, especially when curried. Can’t wait to try this at home!

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Tandy March 19, 2013 at 3:52 am

these look sensational and I love that you cost them out :)

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veronica gantley March 19, 2013 at 4:31 am

This looks wonderful. My mouth is watering.

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Rachael March 19, 2013 at 12:00 pm

This looks like the perfect way for me to try my hand at making potstickers at home! Thank you!

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Rhonda March 19, 2013 at 12:51 pm

When I saw the thumbnail link, I knew before I hit it that it was you! I love you story about Hong Kong, what a wonderful experience! And the potstickers, oh my, what a great tribute to a great time.

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Karen March 19, 2013 at 2:51 pm

These look amazing, I love potstickers! Making a big batch of potstickers is perfect for any meal.

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Debra March 19, 2013 at 6:40 pm

Love Jen and her site. These look sumptuous. What a great pick for SRC. I am getting hungry.

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Veronica March 20, 2013 at 4:47 am

I love your description of your young life, so fancy free and letting the wind take you where it drifted! That is so neat. I’ve never been like that and can only imagine how wonderful it must have been. And these dumplings, they sound just wonderful! Lovely photo.

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Liz March 20, 2013 at 12:42 pm

You were so lucky to get Jen’s blog! And what fantastic pot stickers…you photographed them perfectly!

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Robin Gagnon {Mom Foodie} March 20, 2013 at 7:13 pm

These look yummy. Now I’m in the mood for some pot stickers :)

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Kiran @ KiranTarun.com March 20, 2013 at 8:11 pm

I heard food and accommodation is so expensive in Hong Kong. The pot stickers has me drooling at dinner time. Must make soon!

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Kara March 26, 2013 at 6:55 pm

These were/are AMAZING! I made them for the family last night and they were gobbled up in a heartbeat. SOOOOO good, so simple and will become part of our families regular rotation of dinners!

Thank you – nothing better than a meal that everyone loves, that was simple and fun to make!

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feastonthecheap March 27, 2013 at 9:13 am

I’m so glad you enjoyed them! They were a big hit here too ;)

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ashley - baker by nature April 18, 2013 at 7:54 pm

Dang, these potstickers look out-of-this world delish!

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