Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumplings
Cooking & Frying
Ponzu Dipping Sauce
Method
Dumplings
Prepare cabbage
Place the chopped Napa cabbage in a bowl, sprinkle a pinch of salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean kitchen towel. Drain and set aside. (This prevents soggy filling.)
Make filling
In a medium bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, and white pepper. Mix thoroughly with a spoon or your hands until well combined and slightly sticky — about 1–2 minutes. Taste a small bit by pan frying a teaspoon to check seasoning and adjust salt/soy if needed.
Fill and seal potstickers
Place one wrapper on a clean surface. Put about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center. Dip your fingertip in cold water and moisten the edge of the wrapper. Fold wrapper in half over filling and press center to seal. Create pleats along one side by folding small sections and pressing firmly to seal (or simply press edges). Repeat until all filling is used, placing joined potstickers on a lightly floured tray so they don't stick. Aim for about 28–30 potstickers.
Cooking & Frying
Pan-fry and steam (potsticker method)
Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in the pan flat-side down without crowding (work in batches if needed). Cook until the bottoms are golden brown, 2–3 minutes. Carefully add 1/2 cup water to the pan (it will steam and sputter). Immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until the filling is cooked through and water has mostly evaporated. Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer potstickers to a serving plate.
Alternative: deep-fry or steam only
If preferred, you can deep-fry at 350°F (175°C) until golden (2–3 minutes) or steam in a bamboo steamer for 8–10 minutes for a softer wrapper. Adjust technique to your desired texture.
Ponzu Dipping Sauce
In a small bowl whisk together 1/4 cup ponzu, 1 teaspoon rice vinegar, 1 teaspoon mirin, and 1/2 teaspoon toasted sesame oil. Taste and add the optional 1/4 teaspoon red pepper flakes or shichimi for heat if desired. Garnish with thinly sliced scallions. Serve the sauce in a small dipping bowl alongside the hot potstickers.