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Pork, Ginger & Cabbage Pot Stickers


  • 1 head of Chinese cabbage shredded
  • 1 large knob of fresh ginger, finely chopped
  • 2 cloves garlic, crushed
  • 450g fresh ground pork
  • 1 bunch of spring onions, finely diced
  • 1 bunch coriander, chopped
  • 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 2 tbsp. apple cider vinegar
  • Salt and pepper for seasoning
  • 1 teaspoon sesame oil
  • 2 packages of won ton wraps
  • 1tsp. peanut oil

Kikkoman sauce used in this recipe

Cook time
Prep time

Pork, Ginger & Cabbage Pot Stickers


  1. In a bowl, add pork mince, ginger, garlic cabbage, coriander, onions, soy sauce, cider vinegar, season with salt and pepper, move to the fridge to cool.
  2. To make the pot sticks, add 1 tablespoon of mixture to each won ton skin, and the brush the edges with water, seal together around the edges with your fingers.
  3. Heat 1-1/2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Arrange the dumplings in the skillet (not too close together) and cook, without disturbing them, until their sides are golden brown which takes about 2 minutes.
  4. Add 1/4 cup water and immediately cover the pan.
  5. Turn the heat down a bit, to medium. Cook for 5 minutes.
  6. Uncover the pan and turn the heat back up to medium-high. If there is remaining water, cook it off. Shake the pan a few times, turning the dumplings, as you continue frying the dumplings until their sides become crispy, about 2 minutes more.

Key tip

As an option, you can include finely diced prawns.

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