Potstickers Recipe

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess moisture using a clean towel or paper towels—this prevents soggy filling.

In a medium bowl combine ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix with a fork or chop with a knife repeatedly until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Chill the filling 10 minutes if time allows to let flavors meld.

Lightly dust your work surface with the teaspoon of flour. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on the work surface. Spoon about 1 tablespoon of filling into the center of the wrapper (adjust so you get 6 dumplings total). Do not overfill—the filling should sit slightly below the edge.

Moisten the edge of the wrapper with a little water (use your fingertip). Fold in half to create a half-moon, then pleat one side of the wrapper into small folds pressing firmly to seal. Ensure there are no air pockets. Repeat with remaining wrappers and filling, placing finished potstickers on a tray with a light dusting of flour so they don't stick.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When the oil is shimmering, arrange the 6 potstickers flat-side down in the pan in a single layer, leaving small gaps between them.

Fry without moving for 2–3 minutes until the bottoms are golden brown. Reduce heat to medium-low.

Carefully add 1/4 cup water to the pan (it will steam and sputter). Immediately cover the pan with a tight-fitting lid to trap steam. Cook for 4–5 minutes until the wrappers are tender and the filling is cooked through (pork should reach 160°F/71°C).

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer potstickers to a serving plate.

While potstickers cook, combine 2 tablespoons soy sauce, 1 tablespoon black (or rice) vinegar, 1/2 teaspoon chili oil (optional), 1/4 teaspoon sesame oil, and sliced scallion in a small bowl. Stir and taste; adjust to preference.

Serve sauce alongside the hot potstickers for dipping.