Place shredded Napa cabbage in a bowl with a pinch of salt and let sit 10 minutes. Squeeze out excess moisture in a clean towel or paper towel until mostly dry. This prevents soggy filling.

Make filling

In a medium bowl combine ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine, cornstarch, salt, and white pepper. Mix thoroughly until sticky and well combined (about 1–2 minutes). Taste a small spoonful by quickly pan-frying a teaspoon to check seasoning and adjust salt or soy if needed.

Assemble potstickers

Place one wrapper on a clean work surface. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in center. Moisten wrapper edge with water using your finger. Fold wrapper in half and pleat the edges to seal, or simply press edges firmly to seal, ensuring no air pockets. Repeat until all filling is used (makes about 30–36 dumplings). Keep finished dumplings covered with a damp towel to prevent drying.

Cook potstickers (pan-fry + steam)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange dumplings flat-side down in a single layer without crowding (cook in batches if necessary). Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/2 cup water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 5–6 minutes until water evaporates and dumplings are cooked through. Remove lid and cook an additional 30–60 seconds to re-crisp bottoms. Transfer potstickers to a plate and keep warm while cooking remaining batches.

Chili Ponzu Dipping Sauce

Whisk together 1/4 cup ponzu, 1 tsp chili oil (or to taste), 1 tsp rice vinegar, and 1 tsp mirin in a small bowl. Stir in toasted sesame seeds and sliced scallion. Taste and adjust heat or acidity as desired. Keep at room temperature until serving.

Fresh Mango Salsa

In a small bowl combine diced mango, red bell pepper, minced red onion, minced jalapeño, chopped cilantro, lime juice, olive oil, and 1/4 tsp salt. Stir gently to combine. Let sit 5–10 minutes to allow flavors to meld. Taste and adjust lime or salt as needed.

Spoon a small amount of mango salsa on a serving plate or into small ramekins to accompany the potstickers, or serve alongside the chili ponzu so guests can pair as desired.