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Restaurants›The Brass Tap - Highland Village›Pork Potstickers Recipe

Pork Potstickers Recipe

Name: The Brass Tap - Highland Villages Pork Potstickers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb ground pork (80/20); 4 each scallions (green parts and white), finely chopped; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine or dry sherry; 1 tsp granulated sugar; 1 tsp white pepper (or black), ground; 0.5 tsp kosher salt; 1 tsp neutral oil (vegetable or canola); 40 each round dumpling wrappers (store-bought gyoza/potsticker wrappers); 0.25 cups cold water (for sealing wrappers); 2 tbsp neutral oil (vegetable or canola); 0.5 cups water (for steaming in pan); 2 cups shredded romaine or iceberg lettuce; 3 tbsp Asian chili crisp (store-bought); 0.25 cups soy sauce or dipping sauce; 1 tsp rice vinegar; 1 tsp toasted sesame seeds (optional)

Inspired by The Brass Tap - Highland Village

Time1h

Serves4

Fried pork, shredded lettuce, Asian chili crisp, scallions

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Ingredients

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Dumpling filling

1 lb ground pork (80/20)

4 each scallions (green parts and white), finely chopped

1 tbsp Fresh ginger, grated

2 cloves Garlic, minced

2 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine or dry sherry

1 tsp granulated sugar

1 tsp white pepper (or black), ground

1/2 tsp kosher salt

1 tsp neutral oil (vegetable or canola)

Wrappers & assembly

40 each round dumpling wrappers (store-bought gyoza/potsticker wrappers)

1/4 cups cold water (for sealing wrappers)

Pan-frying

2 tbsp neutral oil (vegetable or canola)

1/2 cups water (for steaming in pan)

Accompaniments & garnish

2 cups shredded romaine or iceberg lettuce

3 tbsp Asian chili crisp (store-bought)

1/4 cups soy sauce or dipping sauce

1 tsp Rice vinegar

1 tsp toasted sesame seeds (optional)

Method

Dumpling filling

Combine and rest

In a medium bowl, combine ground pork, finely chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, kosher salt, and 1 teaspoon neutral oil. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to let flavors meld and to make filling easier to handle.

Wrappers & assembly

Prepare wrappers

Place wrappers on a clean tray or cutting board, covered with a slightly damp towel to prevent drying. Put the 1/4 cup cold water in a small bowl for sealing.

Portion filling

Using a teaspoon or small cookie scoop, portion about 1 tablespoon (≈15–18 g) of filling per wrapper. Keep filling chilled while assembling to maintain texture.

Fold potstickers

Place a wrapper in your palm, put the filling in the center, dip a finger in the cold water and moisten the wrapper edge. Fold in half to make a semicircle and press to seal. Create pleats along the sealed edge (3–4 pleats) to make a traditional potsticker shape. Repeat until all wrappers are filled. Lightly dust assembled dumplings with a little flour or corn starch if they will rest more than 10 minutes.

Pan-frying

Heat the pan

Use a large nonstick or cast-iron skillet with a lid. Heat the skillet over medium-high heat and add 2 tablespoons neutral oil, tilting to coat the bottom.

Fry first side

Arrange dumplings in the pan flat-side down in a single layer, leaving small gaps between them (cook in batches if needed). Cook without moving for 2–3 minutes, until the bottoms turn golden brown.

Steam to finish

Carefully pour 1/2 cup water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until water has evaporated and pork is cooked through (internal temp 165°F / 74°C).

Crisp again

Remove the lid and increase heat to medium-high for 30–60 seconds to crisp the bottoms again. Transfer potstickers to a paper-towel-lined plate to drain briefly or serve directly.

Accompaniments & garnish

Prepare lettuce bed

Toss shredded lettuce with a teaspoon rice vinegar and a pinch of salt to brighten. Arrange lettuce on serving plates as a bed for the potstickers (this adds freshness and helps collect any chili crisp).

Assemble and serve

Place 6–8 potstickers per serving over the shredded lettuce. Spoon Asian chili crisp over the potstickers to taste (about 1/2 tablespoon per serving or total 3 tablespoons for 4 servings). Garnish with remaining chopped scallion greens and toasted sesame seeds if using. Serve soy sauce (or prepared dipping sauce) on the side.