Lightly dust a clean work surface with potato starch or cornstarch to prevent sticking. Keep wrappers covered with a damp towel while you work so they don't dry out.

Filling portioning

Lay out 16 wrappers. Plan to use about 1 tablespoon of filling per wrapper (heaping), adjusting slightly to fit wrapper size.

Filling — pork & shrimp

Combine proteins

Place the ground pork and chopped shrimp in a large mixing bowl. Using a spatula or wooden spoon, fold the proteins together until just combined.

Add aromatics and seasonings

Add grated ginger, minced garlic, finely chopped green onions, light soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper, sugar and salt to the bowl.

Bind and hydrate

Add the egg white and then add 1–2 tablespoons of cold water or light chicken stock. Mix vigorously in one direction for 30–60 seconds until the mixture becomes slightly sticky and cohesive. This helps the filling hold together and gives a springy texture.

Taste and adjust

Take a small teaspoon of filling and cook it in a hot pan for a minute to taste for seasoning. Adjust salt, soy or sugar if needed. Return to bowl and mix briefly if adjustments are made.

Portion filling onto wrappers

Spoon about 1 tablespoon of filling into the center of each wrapper. Do not overfill — leave at least 1/2 inch of space at the edges.

Fold and seal

Brush a thin line of water around half the wrapper edge. Fold wrapper over to form a half-moon (or pleat according to preferred dim sum style). Press edges firmly to seal, making small pleats along the sealed edge if desired. Ensure each dumpling is sealed with no gaps.

Cooking & finishing

Choose cooking method

You can steam, pan-fry (potstickers), or boil these dumplings. The following steps cover steaming (recommended for delicate texture) and pan-frying (contrasting crisp bottom).

Steaming method

Bring 1–2 inches of water to a simmer in a wok or pot fitted with a steamer basket. Line the steamer with parchment (pierced) or a lightly oiled cabbage leaf to prevent sticking. Place dumplings in the steamer with space between them. Steam over simmering water for 8–10 minutes (for 16 dumplings, steam time about 8–10 minutes) until pork is cooked through and shrimp are opaque. Remove carefully with a spatula or tongs.

Pan-frying (potsticker) method

Heat 1–2 tbs neutral oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat-side down with a little space between them and fry until bottoms are golden brown, about 2–3 minutes. Add 1/3 cup (80 ml) water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes until water has evaporated and filling is cooked. Remove lid and cook another 30–60 seconds to crisp the bottoms again.

Finish and garnish

Transfer cooked dumplings to a serving plate. Sprinkle with toasted sesame seeds and cilantro leaves if using. Serve immediately with dipping sauce and chili oil on the side.

Optional garnish & dipping

Make dipping sauce

In a small bowl combine 3 tbs soy sauce, 1 tbs black vinegar, 1 tsp sesame oil and 1/2 tsp minced garlic (optional). Stir to combine. Adjust proportions to taste and add chili oil if you like heat.

Serve

Arrange dumplings on a platter, provide dipping sauce and chili oil on the side, and enjoy while hot.