Mango and Pork Pot Stickers
Mango and Pork Potstickers are one of our favorite winter appetizers. I start these dumplings by making a hearty pork, mango, and veggie filling for my pot stickers. Then, I fill gyoza wrappers with the filling and fry them until they’re crispy and delicious. Finally, I make a Spicy Mango Dipping Sauce to dip the gyoza in. We like these pot stickers for several reasons. First of all, I like that I can make these potstickers ahead of time. I like to make the filling early in the day, and then stuff the pot stickers right before I plan to cook them. Secondly, I like that this dish is hearty enough to serve as a main course. But I also like to serve it as an appetizer at parties. And, lastly, we all love how hearty and delicious these mango pork dumplings are.
The Equipment I Used
- A Food Processor- Use this to make the filling for the pot stickers.
- An Electric Skillet- I like to use a big nonstick electric skillet to fry the potstickers. You can also use a large nonstick skillet to fry the pot stickers.
The Ingredients Needed for Mango and Pork Pot Stickers
- Pot Sticker Wrappers- I use the Nasoya brand wrappers.
- Rice Wine Vinegar-I use this to make the pot sticker dipping sauce. You can find it in either the vinegar section or the Asian food section of your market.
- Sesame Oil- Be sure to use pure sesame oil. You can find this in the oil or Asian food section of your market.
- Pork- Use ground pork.
How I Made my Pot Stickers
- Frist, I made my pot sticker filling.
- Next, I made the dipping sauce.
- Then, I stuffed the wrappers with the filling. Be sure to seal the wrappers up well with water.
- Finally, I fried the pot stickers until they were crispy on the outside and cooked on the inside.
If you like mangos, you need to try these tasty Mango and Pork Pot Stickers.
Mango and Pork Pot Stickers
Equipment
- large non-stick skillet with a lid or a large non-stick electric skillet with a lid
- Food processor
Ingredients
For the Soy Peach Dipping Sauce:
- ¼ cup each rice wine vinegar and minced peeled mango
- 2 tbsp. light soy sauce
- 1 tbsp. sesame oil
- 1 tsp. chili garlic sauce
- 2 tbsp. scallions, minced
For the Potsticker Filling:
- 12 ounces ground pork
- ½ cup chopped cabbage
- ¼ cup minced, peeled mango
- 1 tbsp. each grated ginger and minced garlic
- 1 tbsp. light soy sauce
- 2 tbsp. chopped chives
- 1 tsp. sesame oil
To Assemble the Potstickers:
- 2 tbsp. cornstarch
- 45 round pot sticker wrappers
- ¼ cup vegetable oil
- 1 cup cold water
Instructions
- Begin by making the Spicy Mango Dipping Sauce: simply stir together all the ingredients.
- Next, make the pot sticker filling: Place all the ingredients in the food processor and process until combined.
- Next, stuff the potstickers: Dust a sheet pan with the cornstarch. Cup one pot sticker wrapper in your hand. Brush the edges with water. Put a couple of teaspoons of filling in the middle of the wrapper and fold the top in half pinching and pleating as you go. The goal is to have the dumpling stand up when you fry it.
- In a large nonstick skillet or nonstick electric skillet, heat half the vegetable oil on medium heat. Add half the dumplings and cook until the bottoms are golden brown. Pour in half the water and cover the dumplings. Lower the heat to low. Cook the pot stickers until the water is almost all evaporated. Uncover the potstickers and cook another minute. Repeat with the rest of the dumplings, oil, and water. Serve with the dipping sauce.
