Pork Potstickers

These are really good! I experimented a lot with various ways of cooking them and I find the the ideal crispiness is achieved by air-frying first then pan frying. Can you do it with just 1 or the other? Yup! And it is still good either way. I am just sharing that if you want the BEST outcome, in my opinion you want to combine the two. While the wrapper is made of cabbage, you would never guess and it still gets crunchy!

My kids and husband LOVED these. I will warn you, they are not “simple” and do require some practice to get the wrapping down. BUT it is worth the effort. Once you get the hang of it, it is much faster. I am going to record a video of me making them to help make it easier for you. I will link that here once I do that.


Pork Potstickers

Pork Potstickers

Yield: 6
Author: Kassey Cameron "Keto4karboholics"

Ingredients

Pork
  • 2 lbs ground pork
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ¼ tsp onion powder
  • ¼ tsp black pepper
  • 1 Tbsp soy sauce
Filling
  • 2 Cups nappa cabbage, shredded (80g)
  • ¼ Cup green onion, diced (70g)
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • ½ Cup white mushrooms, diced (70g)
  • ½ Cup water chestnuts, diced (70g)
  • 2 Tbsp rice vinegar or white vinegar
Wrapper
  • 12 large green cabbage leaves
Dipping Sauce
  • 8 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 2 tsp chili paste
  • OPTIONAL: 1-2 tsp sesame seeds

Instructions

  1. You want to first start on prepping the wrappers. Boil a large pot of water. Once the water was boiling add 12 large cabbage leaves to the water and allow to boil for 3 mins. Then remove the leaves and set aside to cool. Mix together the dipping sauce ingredients, divide into 6 small ramekins/bowls and set aside.
  2. In a large skillet add the ground pork and sprinkle with the seasoning under the pork section and drizzle the soy sauce over it. As the pork cooks, break it up so that it is “crumbled”. You are only cooking it for 5-6 mins and not fully cooking the pork. Pour the pork into a large bowl. Mix in the filling ingredients and mix everything together.
  3. Take a cabbage leaf and cut down the center of it on either side of the “stem” (this is the harder center part of the leaf that goes up the middle) and toss the stem. This will leave you with 2 pieces. Repeat this with each cabbage leaf.
  4. Lay one of the halves of a leaf down and place a scoop (about 45g) of filling at the bottom of the leaf and wrap it up. I place the leaf the long way vertically. I then fol one side towards the middle and roll the wrapper once away from me. The fold the other side in a bit as well and continue rolling away from me. This helps to roll it and keep the filling inside. Place it seam side down on a plate/tray and repeat this. You can fold it anyway that you would like. But I try and fold mine like an eggroll/spring roll. See tips for the “easy version”.
  5. Once you are down rolling, place the rolls in an air fryer and cook at 375F for 10 mins. Flip the rolls and cook for 3 more. I then like to place the rolls in a skillet with 1 Tbsp of oil over medium high heat and sear the rolls for 1-2 mins before plating. This is optional. You could instead drizzle that oil over the rolls for their final 3 mins in the air fryer if you don’t want to dirty a pan. If you want to cook this only in a skillet you certainly can! I will say that it requires a bacon press or a small pan that you can place on top of the rolls to squish them down while cooking. Heat your 1 Tbsp of oil over medium heat and place your rolls in the skillet. Make sure they are not overly crowded. Then place your bacon press or skillet on top of them to push them down and allow them to cook for 5 mins. Flip the rolls and repeat for 5 more mins.
  6. Mix together your dipping sauce and enjoy!

Notes

1.     If you don’t want to have to deal with wrapping the rolls, you can still enjoy this “deconstructed”. Instead of boiling your cabbage leaves, take them and shred them (no boiling) along with the other ingredients. When cooking the ground pork, you will want to cook it for 5 mins breaking it apart as you cook, but then you will want to add the remaining ingredients to the pan (except the dipping sauce) and continue to sauté for about 8 mins until the pork is cooked through. Divide this equally among bowls. Drizzle the dipping sauce over your serving to your liking. Don’t pour it all in as that will be too much. Taste test and add more as needed, but start slow with less.

Nutrition Facts

Calories

470

Fat

36 g

Net carbs

5 g

Protein

29 g

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

All rights reserved for Keto4karboholics LLC
Did you make this recipe?
Tag @keto4karboholics on instagram and hashtag it #k4krecipes

dinner, Most popular, Editors pick, snacksKassey CameronComment