Pot Sticker (6) Recipe

Place the finely chopped Napa cabbage in a bowl, sprinkle with a pinch of salt (from the listed salt), toss and let sit 5 minutes. Squeeze out excess liquid firmly using your hands or a clean towel and discard the liquid; this prevents soggy filling.

In a mixing bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch. Mix thoroughly until the mixture becomes slightly sticky (about 1–2 minutes) — this helps the filling bind.

Set a small bowl of cold water nearby for sealing. Lay one dumpling wrapper flat on your work surface.

Place about 1 tablespoon (roughly 12–15 g) of filling in the center of the wrapper. Be careful not to overfill; you should have enough filling for 6 wrappers from the recipe quantities.

Dip your finger in the cold water and moisten the outer edge of half the wrapper. Fold the wrapper in half over the filling to create a half-moon. Press the center to seal.

Starting from one end, create 3 small pleats by folding and pressing the top edge toward the bottom sealed edge, pressing firmly to ensure a tight seal. Repeat until all 6 potstickers are formed. Keep assembled potstickers covered with a damp towel to prevent drying if you are making them ahead of cooking.

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

Arrange the potstickers flat-side down in the skillet in a single layer with small gaps between them (do not overcrowd). Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/4 cup water into the pan (watch for steam) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until the water has evaporated and the filling is cooked through (internal temperature for pork should be 160°F / 71°C).

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

Whisk together soy sauce, black or rice vinegar, chili oil and sesame seeds in a small bowl. Adjust flavors to taste (more vinegar for tang, more chili oil for heat). Serve alongside the hot potstickers.