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Potstickers with Dipping Sauce

Demonstrated by: Linda Wyrgatsch.
2002 Narcissus Festival Recipes on January 16, 2002.



Potstickers with Dipping Sauce

  • 1 1/2 lb lean ground pork
  • 1/2 bunch watercress, finely chopped
  • 2 tablespoons minced ginger root
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 2 egg whites
  • 1 pkg (12 oz) gau gee wrappers (36 wrappers)
  • Salad oil
  • Water
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1 red chili pepper, seeded and minced


In a bowl, combine pork, watercress, ginger, sesame oil, soy sauce, and egg whites. Refrigerate for 30 minutes. Place 1 teaspoon mixture in the center of a wrapper. Fold 1/3 of wrapper over filling on each side; bring open ends together and seal by fluting edges. (The potsticker should look like a purse.) Repeat until all wrappers or filling is used. In a large skillet, heat 2 tablespoons oil. Arrange potstickers in rows in the heated skillet. Add 1/2 cup water, cover skillet, lower heat and cook for 7 to 8 minutes or until water is evaporated and bottoms of potstickers are golden brown. Repeat until all potstickers are cooked. Combine the remaining ingredients for dipping sauce. Makes 3 dozen potstickers.


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