Pot Stickers Recipe

Core the Napa cabbage and finely chop. Place chopped cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in handfuls over the sink or a bowl to remove as much liquid as possible. Discard liquid and transfer cabbage to a large mixing bowl.

To the bowl with the squeezed cabbage, add ground pork, finely chopped scallions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon white pepper. Mix thoroughly with a spatula or your hand until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Taste a small pinch by cooking a tiny bit in a pan if desired and adjust seasoning.

Lightly dust your work surface with a little flour. Place one wonton wrapper in your palm or on the surface. Put about 1 teaspoon to 1.5 teaspoons (approx. 12–15 g) of filling in the center of the wrapper — enough for a small mound but not overfilled. Keep the edges of the wrapper lightly moistened with water (use your finger or a small brush).

Fold the wrapper in half over the filling to form a half-moon. Press the center to seal. Starting at one side, create 3 small pleats along the sealed edge pressing each pleat to the sealed edge to form a classic potsticker pleat; alternatively press edges firmly for a simple seal. Ensure there are no air pockets. Place finished potsticker on a tray lined with parchment; cover with a damp towel to prevent drying. Repeat until all wrappers are filled (makes about 36–40 potstickers).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange potstickers in the pan flat-side down without crowding (cook in batches if necessary). Fry for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour in 1/3 cup of water (part of the 1 cup total as needed per batch) — the water should sizzle and steam immediately. Immediately cover the pan with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes until filling is cooked through and wrappers are translucent. If the water evaporates before the filling is done, add another 1–2 tablespoons of water and continue steaming briefly.

Remove the lid and continue cooking uncovered for another 30–60 seconds to crisp the bottoms again. Transfer finished potstickers to a platter. Wipe or recoat the pan with a little oil and repeat with remaining potstickers.

While the potstickers are cooking, combine 3 tablespoons soy sauce, 2 tablespoons black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar (optional), 1 teaspoon chili oil (optional) and 1 tablespoon thinly sliced scallion in a small bowl. Stir to dissolve sugar and taste; adjust components to preference (more vinegar for tang, more soy for saltiness).

Serve potstickers hot with dipping sauce. Provide small bowls for dipping. Leftovers can be refrigerated up to 2 days; re-crisp in a skillet with a splash of water and a lid to re-steam briefly.