Fried Pork Potstickers Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, mix and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. Reserve the liquid and discard it.

Mix filling

In a large mixing bowl combine ground pork, squeezed cabbage, sliced green onions, minced garlic, minced ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, 1 teaspoon vegetable oil (optional) and the egg. Use a spatula or chopstick to fold and mix the filling in one direction until sticky and well combined (about 1–2 minutes). Chill the filling 15–20 minutes if it feels too soft.

Set up an assembly station with a stack of wrappers covered with a damp towel, a small bowl of water for sealing, the filling bowl, and a lightly floured work surface. Keep wrappers covered so they don't dry out.

Place 1 wrapper on your palm or work surface. Spoon about 1 teaspoon to 1 1/4 teaspoons (approximately 12–15 g) of filling into the center of the wrapper. Be careful not to overfill so the potsticker can seal and cook properly.

Dip your fingertip into the water bowl and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, press the center to seal, then create 3–4 small pleats on one side pressing each pleat against the opposite edge to form a tight seal. Repeat until all wrappers are filled. Lightly dust finished potstickers with a little flour so they don't stick together.

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 skillet flat side down in a single layer with a little space between them (work in batches if needed). Fry without moving for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the skillet (it will sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–7 minutes, or until the pork is cooked through (internal temp 160°F / 71°C) and most of the water has evaporated.

Remove lid and cook uncovered for another 1–2 minutes on medium-high to re-crisp the bottoms. If desired, drizzle 1/2 teaspoon sesame oil over the dumplings in the last 30 seconds and tilt the pan to distribute.

Transfer potstickers to a platter. Repeat with remaining dumplings, wiping out the pan and adding more oil between batches as needed.

Combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (or a pinch of chili flakes), 1/2 teaspoon sesame seeds and 1 teaspoon sliced green onion in a small bowl. Taste and adjust—add more vinegar for tang, soy for salt, or chili for heat.

Serve hot potstickers immediately with dipping sauce on the side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet to regain crispness.