Pork and Pumpkin Pot Stickers
Pork and Pumpkin Pot Stickers are one of our favorite fall appetizers. I start this recipe by making a hearty pot sticker filling. Then, I wrap the pumpkin filling in gyoza wrappers and fry and steam the pot stickers until they’re golden brown. Finally, I serve the pumpkin potstickers with my Sweet and Spicy Dipping Sauce. We like these pumpkin pot stickers for several reasons. First of all, I like how cheaply I can make all forty-five of these dumplings. It is so much more economical than getting takeout pot stickers or buying good-quality frozen pot stickers. Secondly, I like that I can make these pot stickers ahead of time. They taste just great reheated in the microwave. And, lastly, we all love these savory pumpkin and pork pot stickers and the dipping sauce.
The Equipment I Used
- A Large Non-Stick Skillet with a lid- Use this to cook the pot stickers. Or, if you have an electric skillet with a lid, that also works great. I used my electric skillet.
- A Food Processor- Use this to make the filling. If you don’t have a food processor, just mince everything up really fine.
The Ingredients Needed for Pork and Pumpkin Pot Stickers
- Gyoza Wrappers- I used the Nasoya brand wrappers.
- Rice Wine Vinegar- You can find this with the Asian foods or with the vinegars.
- Soy Sauce- Use light soy sauce. I like the Kikoman brand.
- Chili Garlic Sauce- You can find this with the Asian foods.
How I Made my Pot Stickers
- First, I made the filling and wrapped the dumplings up. If you need help with the pleating and pinching, I suggest you look up a video on how to do it. Just know it doesn’t have to be perfect. It will still taste delicious.
- Then, I fry the pot stickers and then steam them.
- Finally, I make the dipping sauce and serve the pot stickers.
If you like pork, you need to try these savory and delicious Pork and Pumpkin Pot Stickers.
Pork and Pumpkin 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 Sweet and Spicy Dipping Sauce:
- 2 tbsp. rice wine vinegar
- 2 tbsp. light soy sauce
- 1 tbsp. sesame oil
- 1 tsp. chili garlic sauce
- 2 tbsp. mirin
- 2 tbsp. scallions, minced
For the Potsticker Filling:
- 12 ounces ground pork
- ½ cup chopped cabbage
- ¼ cup peeled and grated pumpkin or butternut squash
- 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 Sweet and Spicy 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 it in half pleating the top and pinching it to the bottom half 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.
