Pork Potsticker Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 10 minutes. Squeeze out excess liquid firmly with your hands or a towel, then measure the drained cabbage — you should end up about 1 cup. Discard liquid.

Mix filling

In a large bowl combine ground pork, drained cabbage, chopped scallions, grated ginger, minced garlic, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp salt, 1/4 tsp white pepper, beaten egg (about quarter of an egg), and 1 tsp cornstarch. Mix thoroughly with a spoon or your hand until mixture is sticky and well combined (about 1–2 minutes). Taste a small amount by quickly pan-frying a teaspoon to adjust seasoning if desired.

Prepare sealing water

Pour 1/4 cup water into a small bowl to wet the wrapper edges for sealing. Keep near your work area.

Fill and fold potstickers

Place a wrapper on a clean surface. Put about 1 teaspoon (heaping) to 1 tablespoon of filling in the center depending on wrapper size (use more for larger wrappers). Dip finger into the sealing water and moisten the outer half of the wrapper edge. Fold wrapper in half to form a half-moon and press the center to seal. For a pleated edge, create 3–5 small pleats on one side while pressing against the opposite side to seal tightly. Repeat until all wrappers and filling are used (makes about 28–30 potstickers). Keep finished dumplings covered with a damp towel so they don’t dry out.

Pan-fry and steam (potsticker method)

Heat a heavy skillet or nonstick pan over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange potstickers in the pan flat-side down in a single layer without crowding (work in batches if needed). Cook until the bottoms are golden brown, about 2–3 minutes. Carefully pour 1/2 cup water into the pan (it will sizzle and steam), quickly cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes, or until the water has evaporated and the filling is cooked through (internal temp for pork should reach 71°C / 160°F). Remove lid and continue cooking 1 more minute to re-crisp the bottoms. Transfer to a plate and repeat with remaining potstickers.

Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil or a pinch of chili flakes, and 1 tsp thinly sliced scallion in a small bowl. Stir and serve alongside hot potstickers.