Spicy Pork Potstickers

Yummy, with a little kick, pork potstickers.


  • 1lb. Ground Pork
  • 1/2 Cup finely chopped green onions
  • 3 Tablespoons of fresh ginger minced
  • 3 Cloves of garlic minced
  • 1 Tablespoon Sriracha or 1/2 teaspoon red pepper
  • About 7080 small wonton wrappers
  • Small bowl of cold water
  • Several splashes of canola oil for frying
  • Several splashes of water or chicken broth for steaming


To Wrap and Fill

  1. In a medium sized bowl combine all the filling ingredients. Mix VERY well with hands or mixing spoon. (Much like a meatloaf, if all ingredients are not well combined, this will end up tasting inconsistent.)
  2. Hold a wonton wrapper in the palm of your hand. Dip the tip of your finger in the small bowl of water and run the water along the outer edge of the wonton wrapper, moistening all edges.
  3. Use a spoon to place 1-2 teaspoons of the filling mixture in the center of the wonton wrapper.
  4. Fold the wonton into a triangle so the two corners meet. Make sure the two corners seal together. On one side slide your first finger in between the two layers folding inward to make a pleat. Make sure the pleat seals to the bottom side of the wrapper. (The most important thing about potstickers is that they seal completely.) Repeat so the wrapper has two pleats on each side.
  5. Repeat until all filling has been used up.

To Cook

  1. Heat a large saute pan (that has a lid available) to medium high heat. Add a splash of oil to the bottom of the pan.
  2. Place 6-10 potstickers flat in the pan (depending on how much room you have) close together but not touching. Allow the potstickers to cook for about 2 minutes without moving them, until the bottoms develop a golden fried crust.
  3. Gently add a splash of water to the pan, and quickly cover. (Be careful the oil will sizzle.) Steam for 2 minutes. The wonton wrapper will be entirely cooked, as will the meat inside.
  4. Repeat until desired amount is cooked. If you cook many batches you will likely need to clean the pan by deglazing (use water) in between.


  • This makes a lot of potstickers! But they freeze pretty well. Place them on a wax paper lined baking tray, close together but not touching. Put them in the freezer for a few hours. Once they are completely frozen transfer them to something air tight to store, like a ziplock. But treat them gently as they break much easier when frozen.
  • These are great dipped in a mixture of soy sauce, mustard, and Sriracha.