Potsticker (12) Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 5 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between your hands to remove as much liquid as possible. Measure out the drained cabbage (should be about 1 cup) and discard the liquid.

Mix filling

In a medium bowl combine the ground pork, drained cabbage, sliced green onion, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or your hands until the mixture is slightly sticky and well combined (about 1–2 minutes). Taste a small bit by cooking a teaspoon of the mixture in a skillet to adjust seasoning if desired.

Fill wrappers

Set a small bowl of water nearby to seal wrappers. Place a wrapper on your palm or a clean surface. Put about 1 tablespoon of filling in the center of each wrapper (use slightly less or more to make 12 total). Dip your finger in water and moisten the edge of the wrapper all around. Fold wrapper in half to form a half-moon and press the center to seal. Create 3–4 small pleats on one side while pressing to the sealed edge (traditional potsticker pleat) so the dumpling sits flat on one side. Ensure each dumpling is fully sealed with no gaps. Place finished dumplings on a lightly floured tray or parchment to prevent sticking.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange the 12 potstickers flat-side down in the skillet, leaving a little space between them. Fry undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 6–8 minutes, or until the filling is cooked through and internal temperature reaches 165°F (74°C) for pork. If you used chicken or tofu, ensure appropriate doneness.

Remove the lid and continue cooking for 1 minute to evaporate any remaining water so the bottoms re-crisp. Use a thin spatula to transfer potstickers to a serving plate, keeping the crisped bottoms intact.

While the potstickers cook, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (optional), 1/2 teaspoon sesame seeds, and 1 teaspoon thinly sliced green onion in a small bowl. Taste and adjust to preference (add a pinch of sugar for balance or more vinegar for tang). Serve alongside hot potstickers.