Pork Potstickers (12 Pieces) Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 0.5 teaspoon salt, toss, let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. Discard the liquid.

Mix filling

In a large bowl combine the ground pork, squeezed cabbage, sliced green onions, minced garlic and ginger. Add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon salt, 1/4 teaspoon white pepper and 1 beaten egg. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and homogenous (about 1–2 minutes). Cover and refrigerate for at least 15 minutes to let flavors meld.

Assemble potstickers

Prepare a small bowl of water at your work surface. Place one dumpling wrapper flat in your palm, put about 1 to 1 1/2 tablespoons of filling in the center (adjust so you make 12 evenly). Dip your finger in water and wet the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press edges to seal, creating 3–4 small pleats along the sealed edge if desired. Place finished potstickers on a tray lightly dusted with cornstarch or flour so they don't stick. Repeat until you have 12 potstickers.

Pan-fry and steam (potsticker method)

Heat a nonstick or well-seasoned heavy skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in a single layer in the pan with the sealed edge up or flat—leave space between them. Fry for 2–3 minutes until the bottoms are golden brown. Carefully pour in 1/2 cup water (it will sizzle), quickly cover the pan with a tight-fitting lid, reduce heat to medium-low and steam for 5–6 minutes until the water has mostly evaporated and the pork is cooked through (internal temperature 70°C / 160°F). Remove the lid and continue cooking 1 minute to re-crisp the bottoms. Drizzle 1/2 teaspoon sesame oil over the potstickers and remove from pan.

Alternative: Steam-only (softer skins)

If you prefer softer dumplings, arrange potstickers in a single layer in a bamboo steamer lined with parchment or cabbage leaves. Steam over boiling water for 10–12 minutes until cooked through.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1 teaspoon chili oil (if using) and 1/2 teaspoon toasted sesame seeds in a small bowl. Taste and adjust balance of salt (soy) and acid (vinegar) to preference.