Place finely chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, let sit 10 minutes to draw out moisture. Squeeze out excess liquid in batches using a towel or hands and discard liquid.

Combine filling

In a mixing bowl combine ground pork, drained cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch. Mix thoroughly until sticky and well combined (1-2 minutes) to ensure filling holds together.

Prepare Filling - Vegetable

Prep vegetables

Sauté chopped shiitake mushrooms in 1 tsp oil over medium heat until soft and moisture has mostly evaporated, about 3-4 minutes. Cool slightly. Place chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, let sit 10 minutes then squeeze out excess liquid.

Combine filling

In a bowl combine crumbled pressed tofu, sautéed mushrooms, drained cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, salt, white pepper and cornstarch. Mix until cohesive and slightly sticky.

Assemble Dumplings

Set a small bowl of cold water nearby for sealing. Lightly dust work surface with flour to prevent sticking. Place one wrapper on the palm or flat surface, spoon about 1 teaspoon to 1.5 teaspoons of chosen filling into center (adjust so wrappers close easily).

Dip finger in cold water and wet the edge of half the wrapper rim. Fold wrapper in half over filling to make a half-moon, press center to seal. Starting from center, create 3–4 pleats on one side pressing each pleat to the sealed edge so dumpling is tightly sealed. Ensure there are no air pockets. Repeat until all wrappers are filled (about 30 pot stickers). Keep finished dumplings on a lightly floured tray, not touching.

Cook Pot Stickers

Pan-fry & steam

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Place pot stickers flat-side down in a single layer without crowding (work in batches if needed). Fry until bottoms are golden brown, about 2-3 minutes.

Carefully pour 3/4 cup water into the pan (should sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam until water has evaporated and wrappers are cooked through, about 5-6 minutes.

Remove lid and continue to cook 1 minute to crisp the bottoms again. Transfer pot stickers to a serving plate.

Make Dipping Sauce & Serve

Whisk together soy dipping sauce, rice vinegar, optional chili oil, and sesame seeds in a small bowl. Taste and adjust—add more vinegar for tang or more chili oil for heat.

Serve pot stickers hot with dipping sauce on the side. Garnish with extra sliced green onions if desired.