Pork Potstickers | Oregon Valley Farm

Pork Potstickers

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Pork Potstickers Recipe from Oregon Valley Farm

This is a healthy, low carb twist on pork potstickers! Rather than a higher carb wonton wrapper, cabbage leaves make easy, nutritious, low carb alternatives that work really well.


  • 1 head of cabbage
  • ¾ lb ground pork
  • 2 Tbsp scallions
  • 1 tsp minced ginger
  • 2 minced garlic cloves
  • 2 Tbsp tamari or coconut aminos
  • 1 tsp rice wine vinegar (apple cider vinegar works)
  • 2 Tbsp sesame oil
  • 2 tsp pepper
  • 2 tsp sea salt or pink Himalayan salt


Fill a large pot 3/4 of the way with water and set to high heat until it boils.

While you’re waiting for the water to boil, break apart your cabbage head and separate the leaves (make sure not to rip them). You need 10-15 leaves.

Once the water is boiling, add your leaves and cover for 7 minutes.

In a mixing bowl, mix all remaining ingredients except the sesame oil.

When the cabbage is done, lay it on paper towels to dry. Put a big skillet on the stove and pour the sesame oil on the bottom. Wait to turn the stove on! Then take each leaf and remove the stem so that you have two halves. Put a heaping spoonful of pork mixture on the edge of a leaf half and roll it up. Place the roll in the pan, edges down. Continue this until you run out of ingredients. They will likely be crowded in the skillet, that’s fine!

Turn the stove onto medium heat and pour 1/4 cup of water over the rolls. Cover and steam saute for 10 minutes. After 10 minutes, turn the heat to high and uncover. Cook until the potstickers start to brown – about a minute each side. Set aside and serve immediately with sauce of your choice (tamari or coconut aminos, garnished with scallions and/or sesame seeds are some options).

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