Toss the finely shredded cabbage with a pinch of salt in a bowl and let sit for 10 minutes. Squeeze out excess moisture using your hands or a clean towel—this prevents a watery filling.

Make the filling

In a mixing bowl combine ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix thoroughly with a spatula or your hands until the mixture becomes sticky and homogeneous, about 1–2 minutes.

Assemble dumplings

Set up an assembly station with a bowl of water, a wrapper stack, and the filling. Place one dumpling wrapper in your palm, put about 1 teaspoon (heaping) of filling in the center. Dip your finger into the water and moisten the wrapper edge. Fold the wrapper in half to form a half-moon and press to seal in the center. Create 4–6 pleats along one edge toward the center, pinching to seal with each pleat. Repeat until all filling is used (about 36–40 dumplings). Keep assembled dumplings covered with a damp towel so they don’t dry out.

Chili Ponzu Dipping Sauce

Whisk together ponzu, chili oil, rice vinegar, and mirin in a small bowl. Taste and adjust heat or acidity as desired. Sprinkle toasted sesame seeds on top. Transfer to small serving bowls or ramekins.

Fresh Mango Salsa

Combine diced mango, red bell pepper, minced red onion, chopped cilantro, lime juice, salt, and minced jalapeño (if using) in a bowl. Stir to combine and let sit at room temperature for 10–15 minutes for flavors to meld. Taste and adjust seasoning.

Cook & finish dumplings

Pan-fry then steam (classic potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons neutral oil and swirl to coat. Arrange potstickers in a single layer, flat side down, leaving about 1/2 inch between them. Cook without disturbing for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (watch for splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6–8 minutes, until the water has evaporated and the dumplings are cooked through (internal temp for pork should reach 160°F / 71°C).

Remove the lid, increase heat to medium-high for 30–60 seconds to crisp the bottoms again, then transfer dumplings to a platter.

Serve potstickers warm with chili ponzu and a spoonful of fresh mango salsa on the side (or a small scoop on top of each dumpling for a sweet-heat contrast). Optionally offer extra soy sauce.