Potsticker pinwheels are a baked appetizer combining ground pork seasoned with ginger, garlic, soy sauce, and scallions, rolled in puff pastry and sliced into golden spirals. They deliver potsticker flavor in an easier, crispier format without pan-frying.
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Prices vary by store
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Preheat your oven to 425°F (220°C).
In a large bowl, combine the ground pork, garlic paste, ginger paste, soy sauce, oyster sauce, sesame oil, and chopped scallions.
Mix the ingredients thoroughly with your hands until everything is well incorporated.
Unroll the sheet of puff pastry on a flat surface.
Spread the pork mixture evenly over the puff pastry, covering it from edge to edge.
Tightly roll the puff pastry into a log.
Using a sharp knife, slice the log into approximately 1-inch thick pinwheels.
Place the pinwheels on a baking sheet lined with a silicone mat or parchment paper.
Gently press down on each pinwheel with your fingers to flatten it slightly.
Bake for about 20 minutes, or until the pastry is golden brown and the pork is cooked through.
Serve warm with ponzu sauce for dipping.
Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes.
Yes. Assemble, slice, and freeze on a baking sheet for up to 2 weeks, then bake directly from frozen, adding 5–10 minutes to bake time.
Ponzu sauce pairs perfectly, but soy sauce, sriracha mayo, or a sesame-soy dipping sauce all work well.
Yes. Ground chicken works well for a lighter version; beef adds richer flavor. Keep seasoning ratios the same.
Bake until puff pastry is golden brown and crispy, about 18–22 minutes at 400°F. Check that the filling is cooked through by piercing one pinwheel.
Yes. Reheat in a 350°F oven for 8–10 minutes to restore crispiness, or in an air fryer at 350°F for 5 minutes.
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