Description
Crispy pan-fried potstickers served in a flavorful noodle bowl with savory broth, tender vegetables, and customizable garnishes.
Ingredients
Scale
- 1 pound ground pork
- 1 cup finely chopped napa cabbage
- 1/2 cup finely chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 40–50 potsticker wrappers (gyoza wrappers)
- 8 ounces dried ramen noodles (or your favorite noodles)
- 4 cups chicken broth (or vegetable broth)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup baby bok choy, chopped
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more, to taste)
- 1/2 teaspoon grated ginger
- 1 clove garlic, minced
Instructions
- Prepare the Potsticker Filling: In a large bowl, combine the ground pork, napa cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix well with your hands until all ingredients are thoroughly combined.
- Fill the Potstickers: Lay out a potsticker wrapper on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper.
- Seal the Potstickers: Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape. Pinch the edges together tightly to seal. You can create pleats along one edge for a more decorative look, or simply press the edges together firmly.
- Repeat: Repeat steps 2 and 3 with the remaining wrappers and filling. As you finish each potsticker, place it on a lightly floured baking sheet to prevent sticking.
- Sear the Potstickers: Heat 1 tablespoon of vegetable oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, carefully place the potstickers in the pan, flat-side down, in a single layer. Don’t overcrowd the pan; you may need to cook them in batches. Sear the potstickers for 2-3 minutes, or until the bottoms are golden brown and crispy.
- Steam the Potstickers: Pour 1/2 cup of water into the pan. Immediately cover the pan with a lid. Reduce the heat to medium-low and let the potstickers steam for 5-7 minutes, or until the water has evaporated and the potstickers are cooked through. The internal temperature of the pork should reach 160°F (71°C).
- Crisp the Bottoms Again (Optional): If you want the bottoms of the potstickers even crispier, remove the lid and let them cook for another minute or two, until all the water has evaporated and the bottoms are nicely browned. Watch them carefully to prevent burning!
- Remove and Set Aside: Once the potstickers are cooked, remove them from the pan and set them aside.
- Cook the Noodles: Cook the ramen noodles according to the package directions. Drain the noodles and set them aside.
- Sauté the Mushrooms: In the same skillet or pot you used for the potstickers, heat 1 tablespoon of sesame oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they are softened and lightly browned.
- Add the Broth and Seasonings: Pour in the chicken broth, soy sauce, rice vinegar, and sriracha. Bring the mixture to a simmer.
- Add the Vegetables: Add the chopped baby bok choy and shredded carrots to the broth. Simmer for 2-3 minutes, or until the vegetables are tender-crisp.
- Divide the Noodles: Divide the cooked ramen noodles among bowls.
- Ladle the Broth and Vegetables: Ladle the broth and vegetables over the noodles.
- Top with Potstickers: Arrange the cooked potstickers on top of the noodles and vegetables.
- Garnish: Garnish with chopped cilantro, chopped green onions, and sesame seeds (if using).
- Serve Immediately: Serve the potsticker noodle bowls immediately. Offer the optional dipping sauce on the side.
- Make the Dipping Sauce (Optional): In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sriracha, ginger, and garlic. Stir well to combine. Serve alongside the potsticker noodle bowls.
Notes
- Vegetarian Option: To make this dish vegetarian, use vegetable broth instead of chicken broth and replace the ground pork in the potstickers with finely chopped mushrooms, tofu, or a combination of vegetables.
- Spicy Kick: For a spicier noodle bowl, add more sriracha to the broth or use a spicier chili oil.
- Add Protein: You can add other proteins to the noodle bowl, such as cooked chicken, shrimp, or tofu.
- Customize the Vegetables: Feel free to use other vegetables in the noodle bowl, such as bean sprouts, snow peas, or spinach.
- Make Ahead: You can make the potstickers ahead of time and freeze them. You can also prepare the broth and vegetables ahead of time and store them in the refrigerator. When you’re ready to serve, simply cook the noodles and assemble the bowls.
- Freezing Potstickers: To freeze uncooked potstickers, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Cook them directly from frozen, adding a few extra minutes to the steaming time.
- Potsticker Cooking Methods: While pan-frying and steaming is the most common method, you can also boil or deep-fry potstickers. Boiling will result in a softer texture, while deep-frying will make them extra crispy.
- Noodle Variations: Experiment with different types of noodles, such as udon, soba, or rice noodles. Each type of noodle will add a unique texture and flavor to the dish.
- Broth Enhancements: Enhance the flavor of the broth by adding ingredients like fish sauce, miso paste, or dried seaweed.
- Garnish Ideas: Get creative with your garnishes! Try adding pickled ginger, toasted seaweed flakes, or a drizzle of chili garlic sauce.
- Prep Time: 45 minutes
- Cook Time: 30 minutes