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Pork and Spinach Potstickers

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“A little bit of work, but they can be made ahead and frozen. From Cooking Club of America.”
1hr 15mins

Ingredients Nutrition


  1. Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.).
  2. 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**.
  3. 3 Place dumplings in rows on baking sheet so they don’t touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown.
  4. 4. Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping.
  5. TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months.
  6. **Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.

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