Pork Pot Stickers Recipe

If using store-bought wrappers keep them covered with a damp towel to prevent drying. Beat 1 large egg in a small bowl — this will be used to seal the wrappers. Reserve 2 teaspoons water to thin if needed.

Prepare cabbage

Place the finely shredded Napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes to draw out water. Squeeze in small batches through a clean towel or between your hands to remove excess liquid. Measure out 1 cup packed after draining and discard excess liquid.

Mix filling

In a medium bowl combine ground pork, drained cabbage, chopped green onions, grated ginger, minced garlic, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp white pepper, 1/2 tsp sugar, and 3 tsp salt. Mix with a spoon or chop repeatedly with a cleaver-style motion until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small cooked piece (pan-fry a teaspoonful) and adjust seasoning if necessary.

Keep the filling chilled until ready to fill to maintain texture and food safety.

Prepare a clean work surface and a plate dusted lightly with flour or lined with parchment to rest finished potstickers. Have the beaten egg and 2 tsp water ready for sealing.

Place one wrapper on your palm or a work surface. Spoon about 1 heaping teaspoon (roughly 12–15 g) of filling into the center — enough to fill without overstuffing. Dip your finger into the egg and water mixture and run a thin line around half the edge of the wrapper.

Fold the wrapper in half over the filling to form a semicircle. Starting at one end, make 3 small pleats along the sealed edge, pressing each pleat firmly to the flat side to create a crescent-shaped dumpling. Ensure the seam is tightly sealed so no filling or juices leak during cooking. Repeat until all wrappers and filling are used. Keep finished potstickers covered with a clean, slightly damp towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the surface.

Arrange potstickers flat-side down in the skillet in a single layer, leaving about 1/2 inch between each. Do not overcrowd; cook in batches if necessary (approximately 12–16 per batch depending on pan size).

Cook without moving for 2–3 minutes until the bottoms are golden brown. Reduce heat to medium, pour 1/2 cup water into the pan away from the potstickers (it will steam and sizzle), then immediately cover the skillet with a tight-fitting lid to trap steam.

Steam for 6–8 minutes, or until the water has evaporated and the filling reaches 160°F (71°C). Remove the lid and continue cooking for 1–2 minutes to re-crisp the bottoms. If pan looks dry and bottoms are not crisping, add a teaspoon more oil around the edges.

Use a thin spatula to transfer potstickers to a serving plate. Repeat with remaining dumplings until all are cooked.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1 tsp chili oil (or a pinch of chili flakes), and 1 tbsp thinly sliced scallion. Adjust acidity or heat to taste. Serve alongside hot potstickers.