Pork Pot-stickers

Remember here when I talked about being on an Asian food kick for the week? Well, one of the recipes we made that week was for these pork pot-stickers. We decided to eat them as our main dish, but they would make a perfect appetizer or side dish as well. I know its probably too late to share these as a delicious snack for today’s Superbowl, but don’t let my tardiness stop you from making these another time. (You should probably make up an excuse to make them this week – they are THAT good).

So, is anyone even excited for the Superbowl this year? I’ll be the first to admit I’m not a huge football fan, and I’m even less of an NFL fan than I am of college football. But we did watch the last couple games played by the San Francisco 49ers, and I was really hoping they would make it to the super bowl this year. Especially because their quarterback Alex Smith played for the University of Utah (shout out to my in-laws who are huge fans).  – If I’ve ever been a NFL fan, I’ve liked the 49ers, probably also because Steve Young, another quarterback, played for them, and played for my alma mater. Anyway, is anyone a fan of the Giants or the Patriots? (At least I know what teams are playing this year, right?)

I hope you enjoy the Superbowl if you’re going to watch it, and if not I hope you can at least enjoy some Superbowl snacks. And, make these pot-stickers. This week. These can either be steamed, boiled or fried.

1 lb ground pork (or grind your own pork loin with a meat grinder)
1 bunch of green onions
1 cup fresh spinach, steamed (aka, you want 1 cup of uncooked spinach, and then you will steam it)
1 TBS chopped garlic
1/2 TBS ginger
1 TBS sesame oil
2 TBS soy sauce
1 package round dumpling wraps (100)

1. If using a meat grinder, add the steamed spinach and green onions in and grind them with the meat. If using already ground pork, finely chop the green onions and spinach in a food processor or using a very shop knife.
2. In a large bowl mix meat, chopped green onions and spinach, garlic, ginger, sesame oil and soy sauce. Mix well.
3.  Place about 1 TBS (heaping) of the mixture in the the center of a dumpling wrapper.
4. Fold the wrappers in half and seal them by dipping your finger in a cup of water and moistening the edges.
5. To fry: heat a deep fryer or a large pan with canola oil to about 325 degrees. Add a few pot-stickers at a time and cook for about 5 minutes. To steam: place the pot-stickers in a steamer and cook for about 10-12 minutes. To boil: place pot-stickers in a large pot of boiling water and cook for about 5-8 minutes, until they float.
6. Enjoy dipped in a half and half soy sauce, yoshida’s sauce mixture.


  1. Oh my gooooooosh I love potstickers!!! So, so much. I could eat them for days on end.

    1. Haha, agreed. Too often, we through a handful of the frozen ones into boiling water for a snack. The are just too good. Hope you’ll try these out and let us know how they compare to what you are used to.

  2. YuuuuuuuuuuuuuuuuuuuM! This looks AMAZING! I want! :)

  3. Mmmmmmm!! These look SO good!! I adore pot stickers!! And I agree, I’m not a huge football fan. I just love the super bowl for the people, food and mimosa’s!! :)

    1. Potstickers are one of our favorite snacks or meals to eat when we are in a rush, and we froze some of the filling for these, so I’m excited to make these up again soon (we just need more wraps). You should definitely try this recipe out though. And I can’t wait to hear what you think!!

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