pot sticker casserole recipe

Written ByJenny Smyth Posted on
pot sticker casserole recipe
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The Best pot sticker casserole recipe

I’ve been making pot sticker casserole for years, and it’s a staple in our household. The dish is a fusion of Asian and American flavors, with the crispy bottom layer of pot stickers giving way to a savory, umami-rich filling.

My kids love helping me assemble the casserole, and it’s become a fun family activity. The best part is that it’s incredibly easy to make and can be adapted to suit any occasion.

Whether we’re having a quick weeknight dinner or entertaining guests on the weekend, pot sticker casserole is always a winner. I’ve experimented with various fillings over the years, from classic pork and vegetables to more adventurous options like shrimp and kimchi.

One thing remains constant: the dish is always a hit with my family and friends alike. I love serving it with a side of steamed broccoli or stir-fried greens to balance out the rich flavors of the casserole.

As for its origins, I’ve discovered that pot sticker casserole is a variation of traditional Chinese steamed dumplings, adapted to fit American tastes and cooking styles. It’s amazing how such a simple dish can evoke so many memories and emotions in those who taste it.

Pot Sticker Casserole

Pot Sticker Casserole

4.5 from 1331 votes

A deconstructed pot sticker casserole that delivers all the savory flavors of the classic dumpling in a convenient baked dish. Juicy pork and vegetable filling is layered with crispy wonton wrappers and baked in a savory soy-sesame sauce.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

1 lb ground pork
2 cups finely chopped napa cabbage
3 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp white pepper

For the Casserole

1 package (12 oz) square wonton wrappers
2 tbsp vegetable oil
1 cup chicken broth
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sriracha (optional)

For the Topping

2 green onions, sliced
1 tbsp toasted sesame seeds

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil and cook the ground pork for 5 to 7 minutes, breaking it apart with a spoon, until it is browned and no longer pink.
3Drain any excess fat from the skillet.
4In a mixing bowl, combine the cooked pork with the chopped napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper.
5Mix thoroughly until all ingredients are evenly incorporated.
6In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, brown sugar, and sriracha until the sugar is dissolved.
7Set this sauce aside.
8Spread 1 tablespoon of vegetable oil evenly over the bottom of a 9×13 inch baking dish.
9Arrange a single layer of wonton wrappers on the bottom, overlapping slightly to cover the surface.
10Spoon half of the pork filling over the wrappers and spread it into an even layer.
11Place another layer of wonton wrappers on top of the filling, then add the remaining pork filling and spread it evenly.
12Top with a final layer of wonton wrappers.
13Pour the prepared sauce evenly over the top layer of wrappers, ensuring all are moistened.
14Bake the casserole uncovered for 25 to 30 minutes, until the top is golden brown and the edges are bubbly.
15Let it rest for 5 minutes before slicing.
16Garnish with sliced green onions and toasted sesame seeds before serving.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a vegetarian version, substitute the ground pork with 1 lb of finely chopped mushrooms and add an extra tablespoon of soy sauce. You can also add a cup of shredded carrots or water chestnuts for extra crunch.

Watch Video Of How Pot Sticker Casserole Works

One of my favorite things about pot sticker casserole is its versatility – it’s perfect for both weeknight meals and special occasions. When storing leftovers, I like to let them cool completely before refrigerating or freezing them.

Reheating individual portions is easy: just place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through. Serving suggestions abound – try pairing it with steamed vegetables or a simple green salad for a balanced meal.

❓ Frequently Asked Questions About Pot Sticker Casserole

Q: What type of pot stickers should I use for this recipe?

For this recipe, I recommend using frozen or fresh round-bottomed pot stickers. You can also use wonton wrappers as a substitute, but they might not hold their shape as well.

Q: Can I make this recipe in advance?

Yes, you can prepare the filling and assemble the casserole up to 24 hours in advance. Store it in the refrigerator until you’re ready to bake.

Q: How do I prevent the bottom layer of pot stickers from burning?

To prevent the bottom layer from burning, make sure your oven is at the correct temperature, and don’t overcrowd the baking dish.

Q: Can I customize the filling with my favorite ingredients?

Of course! Feel free to experiment with different fillings, such as adding cooked chicken or using different types of cheese.

Q: Is this recipe suitable for vegetarians?

This recipe can be adapted for vegetarians by using vegetable broth instead of chicken broth and omitting any meat-based ingredients in the filling.

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