I’m so excited to share this recipe with you, because it’s one we’ve enjoyed for years.
I remember that day as if it was yesterday. I was standing in the aisleway of a horse barn; the cold, wet, windy weather threatening to come inside, when a dear friend cracked open the lid of a container filled with spicy, flavorful pork pot stickers that brought everyone in the barn flocking to grab one.
On that cold, wet and windy horse show weekend, these were a delightful, spicy, belly-warming treat.
And, once I took that pork-filled, red pepper flake, crispy water chestnuts and green onion flavored bite, I knew I couldn’t go home from that horse show until I had the recipe to share with all of you!
Thankfully, she agreed to share it with me. And now…from me to you.
Although these do take a bit of time to prepare, what I love about them is, they can easily be made in advance and stored in the refrigerator until you’re ready to eat them. And, because of their portability, they make great left-overs, after-school snacks or packed for a picnic ~ and they’re even a welcome treat in a horse barn!
A package of round or square Gyoza wrappers will make 44 wontons with a bit of sausage left over. I’ve made these with both, and the shape doesn’t matter – it’s whatever you prefer.
Personally, I prefer to make these and freeze half for a quick, easy, weeknight meal.
Following this recipe, I’ve given lots of tips and tricks to make this recipe easy and neat/clean to prepare. Only read that section if you’re interested in the easiest, fastest and most organized way to put these together!
- 1 pound ground Hot Italian pork sausage, crumbled
- ⅓ cup finely chopped green onions
- ¼ cup finely chopped mushrooms
- ¼ cup chopped water chestnuts
- 1 teaspoon garlic powder
- ½ teaspoon seasoning salt (i.e. Johnnys)
- ½ teaspoon red pepper flakes, optional
- ¼ cup Italian breadcrumbs
- 1 egg
- 1 tablespoon low sodium soy sauce
- 1 package Gyoza wrappers (pot sticker/wonton wrappers)
- olive oil
- Mix all ingredients up to (but not including) the Gyoza wrappers into a large bowl. Lay out Gyoza wrappers 8-12 at a time onto a dry cutting board. Scoop a scant teaspoon of sausage into the middle of each Gyoza wrapper. Wet ½ of the edges of the Gyoza wrapper with water, then fold wrappers in ½ and seal by pressing the edges with your fingers or for a more decorative edge, press the edges with a fork.
- Place prepped wontons onto a parchment lined cookie sheet. Refrigerate prepared pot stickers for 30 minutes.
- Heat oil over high heat in a non-stick skillet until hot. (I used 1 and ½ teaspoon of oil for 10 wontons). Turn heat down to medium-high.
- Place pot stickers in pan and fry 1 minute on medium-high heat. Turn heat down to medium-low, pour in ~1/4 cup water, put on the lid and let steam for 5 full minutes. Do not remove lid and do not turn pot stickers!
- Serve with soy sauce.
- This recipe used the entire package of Gyoza wrappers (44 total), and will leave some pork left over. You do not need to flip or turn these pot stickers over, cook the bottom of the pot stickers only.
Recipe adapted slightly from my dear friend Wendy. Thanks Wendy!
Tips, Tricks & Makin’ It Easy Secrets!
Here are some tips/tricks that I’ve learned along the way to make this as simple as possible.
- Set out 1-2 cookie sheets lined with parchment paper to store finished uncooked pot stickers. Yes, you can stack them on the same cookie sheet – just be sure to separate them with another sheet of parchment paper!
- Set two paper towels out side-by-side. One, a wet crumpled/folded paper towel, to wipe your fingers on and keep your hands clean and free of the sticky pork mixture as you go (the wetness of the paper towels helps the pork mixture to stick on it, and not you); and two, the second paper towel to use to dry off your cutting board so it stays completely dry, so your wonton wrappers won’t stick!
- Fill a glass or bowl with cold water, to use for wetting the edges of the wrappers and sealing them when folded.
- Lay out 8 to 12 wrappers at a time, and work in batches, filling the center with a scant small teaspoon of meat, then wetting, sealing and pinching the edges. When finished with a batch, transfer them to the parchment lined cookie sheet. You can seal them by pressing the edges together with your fingers, or crimping the edges with a fork for a more fancy, decorative edge.
- It’s easiest to fold the wrappers directly in half, sealing at the direct center, then working left to right, sealing the edges to evenly proportion the meat!
- Wear an apron! It will help keep your hands clean, dry and ingredient free and is the easiest way to not be messy and have perfect and beautiful pot stickers!