Steamed Pot Sticker (12) Recipe

Prepare cabbage

Place finely chopped napa cabbage in a bowl, sprinkle with 1/4 tsp kosher salt, toss and let sit 5 minutes to draw out water. After resting, squeeze the cabbage firmly in a towel or between your hands to remove excess moisture. Measure out 1 cup of the squeezed cabbage.

Make filling

In a medium bowl combine ground pork, squeezed cabbage, sliced scallions, grated ginger, minced garlic, sesame oil, soy sauce, Shaoxing wine, 1 tsp kosher salt, white pepper and cornstarch. Mix with a fork or chop with a cleaver until well blended and slightly sticky (about 1–2 minutes). Keep chilled while assembling.

Set up

Prepare a clean work surface and a small bowl of water for sealing. Cut a sheet of parchment paper into a circle or line the steamer basket with cabbage leaves; poke or cut small holes so steam circulates.

Fill wrappers

Place a wrapper on the palm of your hand. Brush a little water around the edge of the wrapper. Put about 1 tablespoon (roughly 15 g) of filling in the center of the wrapper. Do not overfill—leave room to seal.

Fold potstickers

Fold the wrapper in half over the filling to make a half-moon. Press the center to seal, then create 3–4 pleats along one side, pressing firmly to seal each pleat against the opposing edge so all edges are tightly closed. Repeat with remaining wrappers and filling to make 12 potstickers.

Prepare steamer

Bring about 1 cup water to a simmer in your wok or pot under the steamer. Lightly brush the bottom of the steamer or parchment with 1 tsp neutral oil to prevent sticking. Arrange potstickers in a single layer in the steamer basket, leaving small gaps between them so steam can circulate.

Steam potstickers

Cover and steam over simmering water for 8–10 minutes, until the filling reaches 160°F (71°C) and the wrappers become translucent and tender. Check after 8 minutes: pork should be fully cooked and juices run clear. Avoid over-steaming which makes wrappers too soft.

Finish

Remove steamed potstickers carefully to a serving plate. If desired, brush lightly with 1/2 tsp toasted sesame oil and 1/2 tsp rice vinegar for aroma and brightness. Serve immediately with dipping sauce.

While potstickers steam, combine 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1/2 tsp chili oil (optional), 1/4 tsp sesame oil and 1 tbsp thinly sliced scallion in a small bowl. Taste and adjust—add more vinegar for tang, soy for salt, or a pinch of sugar if you prefer balance. Serve alongside the hot potstickers.