Potstickers Recipe

Prepare workspace

Lightly dust a clean work surface with the flour. Arrange wrappers in a single stack covered with a damp towel so they don’t dry out.

Measure out about 1 teaspoon to 1 tablespoon of filling per wrapper depending on wrapper size; avoid overfilling to prevent breaking and difficulty sealing.

To seal: dip your finger in the small bowl of water and run a thin line around half the wrapper’s edge. Place filling slightly off-center toward the wet side, fold wrapper over to form a half-moon, press center to seal, then pleat one side in small folds toward the sealed center to make 4–6 pleats. Press edges to ensure an airtight seal. Place finished potsticker on a tray dusted with flour so they don’t stick.

Prep the cabbage: finely chop the Napa cabbage. Salt the cabbage lightly (about 1/4 tsp), let sit 8–10 minutes to draw out moisture, then squeeze firmly in a towel or between hands to remove excess liquid. Reserve the squeezed liquid if you want to add a tablespoon later for juicier filling.

Combine filling: in a large bowl, add the ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, optional sugar, and beaten egg. If using cornstarch instead of egg, mix 1 tablespoon cornstarch with 1 tablespoon water and add. Mix thoroughly with a spoon or chop with a cleaver repeatedly until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small amount cooked in a pan and adjust seasoning if needed.

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

Arrange potstickers in the pan flat-side down in a tight single layer without overcrowding; leave 1/4 inch between them. Cook 2–3 minutes until bottoms are golden brown and crisp. Reduce heat to medium.

Add 3/4 cup water to the pan (enough to come about 1/4 of the way up the sides of the potstickers). Immediately cover with a lid to trap steam and cook 5–6 minutes, or until water has evaporated and the filling is cooked through (pork should reach 160°F/71°C).

Remove the lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer potstickers to a serving plate. If needed, work in batches and keep finished potstickers in a warm oven (200°F/95°C) on a rack so bottoms stay crisp.

Whisk together 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, and 1 teaspoon chili oil (if using). Stir in thinly sliced scallion. Taste and adjust balance — add a pinch of sugar if you prefer a sweeter sauce or a little more vinegar for tang.

Serve potstickers hot with the dipping sauce on the side.