Pork Potstickers Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes. This draws out moisture so the filling isn't watery.

Drain cabbage

After 10 minutes, squeeze the cabbage in a clean kitchen towel or between your hands to remove as much liquid as possible. Set the squeezed liquid aside or discard.

Combine filling

In a mixing bowl, add ground pork (12 oz), squeezed cabbage (about 1 cup), thinly sliced green onions (3 stalks), grated ginger (1 tbs), minced garlic (2 cloves), soy sauce (2 tbs), sesame oil (1 tsp), Shaoxing wine (1 tsp), cornstarch (1 tsp), 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly with a spoon or by hand until sticky and well combined (about 1–2 minutes). The mixture should hold together when pressed.

Portion filling

Divide the filling into 12 equal portions (roughly 1 tablespoon + a little each per dumpling). Keep a small bowl of water nearby to seal wrappers.

Fill wrappers

Place one dumpling wrapper on a clean surface. Put one portion of filling in the center. Dip your finger in the water and moisten the wrapper edge (about 1/4 inch). Fold the wrapper in half over the filling to form a half-moon and press to seal. Optionally pleat the edge with 3–4 small folds to create a tighter seal and classic potsticker shape. Repeat until all 12 potstickers are assembled. Keep assembled potstickers covered with a damp towel to prevent drying.

Pan-fry potstickers

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil is shimmering, arrange the 12 potstickers in the pan flat-side down in a single layer, leaving small gaps between them. Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam to cook through

Carefully pour 1/2 cup of the water into the skillet (it will sizzle). Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling reaches 160°F (71°C) and wrappers are tender. If water evaporates too quickly and wrappers are not yet cooked, add remaining water in 1/4 cup increments.

Crisp the bottoms

Remove the lid and increase heat to medium-high. Let any remaining water evaporate and continue cooking for another 1–2 minutes to re-crisp the bottoms. Drizzle 1 teaspoon sesame oil over the potstickers and tilt the pan to glaze the bottoms briefly, then remove from heat.

Serve

Use a thin spatula to transfer potstickers to a serving plate, keeping the crispy bottoms intact. Serve hot with dipping sauce.

Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (or a pinch of chili flakes), and 1 teaspoon toasted sesame seeds in a small bowl. Stir and serve alongside the potstickers.