By Samantha Schwalm


Whether you call them potstickers or dumplings, they are always delicious. My children love pork, pan fried, potstickers any day of the week.  Because of this, I will usually make a large batch and freeze individual portions. This is accomplished by spraying wax paper with non stick cooking spray. Then place the raw potsticker on the wax paper (usually 5 per serving). Put all of it into a zip lock bag, and freeze until ready to eat. The cooking instructions for frozen or fresh are exactly the same. 



Won ton wrappers

1 lbs ground pork

1 Tablespoon fresh Ginger

2 teaspoons scallions

1 teaspoon rice vinegar 

2 teaspoons hoisin sauce

1 clove of garlic

Small bowl of water


Place all of the ingredients, except the wonton wrappers and water, into a food processor and blend until everything is mixed together. It will create a paste like mixture. Next, place a wonton wrapper on a smooth clean surface. Dip your finger in the water, and trace along two sides of the wrapper. Place one teaspoon of mixture on top of the wrapper, and fold the wrapper over to make a triangle. Press to seal. If you would like, you may also press all four corners of the wrapper together to make the square purses pictured below. They can be made ahead for freezing, as stated above, or to serve later in the day. For later in the day, cover with clear plastic wrap and refrigerate until ready to cook. 


When you are ready to cook, place 3 Tablespoons of vegetable oil into a non-stick pan. Make sure oil coats the entire pan.  Place your potstickers smooth side down into the pan. Turn heat on to medium, medium/high. Finally, pour in about 1/4 water into the pan. Cover with a lid, and let it cook for 6 to 8 minutes. They will be slightly brown on the bottom, and the mixture will be cooked all of the way through. Serve with a soy dipping sauce!


Soy dipping sauce:

1 Tablespoon soy sauce

1 teaspoon fresh ginger 

1 teaspoon diced scallions

1/2 teaspoon honey