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Make Ahead Pork Potstickers are easy to make. Grab a friend and make a big batch to keep in your freezer for a lightening fast meal or appetizer that you can make right from the freezer! Make sure to read the notes to learn how to freeze potstickers for later!
If you had told me 5 years ago that my kids would frequently beg me to make potstickers for dinner I would have laughed in your face. At that time, there was no way that those kids would put something that wasn’t immediately identifiable in their mouth (unless of course it was in a candy wrapper), but a few years ago they shocked both of us by suddenly becoming somewhat adventurous when a trip to a Chinese restaurant made them curious enough to lay off the chicken strips and pick up some chopsticks.
My son (the most daring of the two) will try anything at least once and in the process has discovered a love of Swiss chard, water chestnuts and fried calamari. My daughter has declared her love of “anything Asian” on her plate (which is mostly a love of soy sauce. That girl craves salt). I’m just happy that throwing a new dish in front of my kids isn’t always met with eye rolls and heavy sighs.
The thing with ordering potstickers at a restaurant is that there are never enough. Therefore, we make our own at home and keep them in the freezer for a quick dinner option. Now, I want to say that while putting these potstickers together is not difficult, it is time consuming. That’s why we always make a huge batch to keep in the freezer. They cook really fast though whether they are fresh or frozen.
All of the ingredients listed are readily available at most grocery stores. You can substitute apple cider or sherry vinegar for the rice wine and you can cut egg roll wrappers in half and use those if you can’t find wonton wrappers.
- ¼ cup soy sauce
- 2 Tablespoons honey
- 2 teaspoon grated ginger
- ½ teaspoon sesame oil
- Pinch of red pepper flakes
- In a large bowl, combine filling ingredients except the wonton wrappers. Mix well and set aside. Prepare a work surface with a sheet pan lined with wax paper, a small bowl of water and a damp kitchen towel. Then, lay one wonton wrapper on a flat surface and place a rounded teaspoon of the pork filling in the center. Wet one finger and brush around the edges of the wrapper. Gently pick up the wrapper and bring the corners up to meet at the top like a knapsack. Press out all of the air and then seal the edges of the wonton. Repeat with the remaining wontons. The first couple that you do will look terrible, but don’t worry you’ll be an expert by the time you get to the end. And if the knapsack version is too difficult just fold the wonton over into a triangle shape.