Potstickers (5) Recipe

Prepare the cabbage: blanch or microwave the chopped Napa cabbage for 30–45 seconds until wilted, then squeeze out as much liquid as possible using a clean towel or paper towels. Measure 1 cup packed after draining.

In a large bowl combine the ground chicken, drained cabbage, grated carrot, white parts of the sliced scallions (reserve greens for garnish/dipping sauce), grated ginger, minced garlic, soy sauce (1 tbsp), sesame oil (1 tsp), Shaoxing wine if using (1 tsp), cornstarch (1 tsp), white pepper (1/4 tsp) and salt (1/2 tsp).

Mix thoroughly with a spoon or chopstick, folding repeatedly for about 1–2 minutes until the mixture becomes slightly sticky — this helps the filling bind and stay juicy.

Set up an assembly station: a small bowl of water for sealing, the wrapper stack covered with a damp towel to prevent drying, and a spoon or small scoop for filling.

Working with one wrapper at a time, place it flat in your palm. Put about 1 heaping teaspoon (roughly 10–12 g) of filling in the center of the wrapper. Do not overfill — you should be able to seal it without tearing.

Dip a fingertip in water and moisten the edge of half the wrapper. Fold the wrapper over the filling to form a half-moon and press at the center to seal.

Optional pleating method: Starting at one end, make 3–4 small pleats along the moistened edge, pressing each pleat firmly into the opposite side to create a tight seal. Repeat until you have used all wrappers or filling (about 20 wrappers; yields 4–5 servings depending on appetite). Keep finished potstickers covered with a damp towel while you work.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil, swirling to coat the bottom.

Arrange potstickers in the skillet flat side down in a single layer with about 1/2 cm between each to prevent sticking. Cook undisturbed for 2–3 minutes or until the bottoms are deep golden brown.

Carefully pour 1/2 cup water into the skillet (it will sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until the filling reaches 74°C (165°F) and wrappers are tender and slightly translucent.

Remove lid and increase heat to medium-high to evaporate remaining water — about 1–2 minutes — and crisp the bottoms again. Drizzle 1/2 tsp toasted sesame oil over the potstickers and remove from skillet onto a serving plate.

While the potstickers cook, combine 3 tsp soy sauce, 2 tsp rice vinegar, sliced scallion green, 1/2 tsp chili oil or flakes (if using) and 1/2 tsp sesame seeds in a small bowl. Stir and taste; adjust acidity or saltiness as desired.

Serve warm potstickers with the dipping sauce alongside. Garnish with reserved scallion greens if desired.