Place finely shredded Napa cabbage in a bowl, sprinkle with 1/2 tsp salt, toss and let sit 10 minutes. Then squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents a soggy filling.

Make filling

In a large bowl combine ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, granulated sugar, 1 tsp salt, white pepper and cornstarch. Mix thoroughly until sticky and well combined (about 1–2 minutes) to develop a cohesive filling.

Assemble potstickers

Set up a small bowl of water for sealing. Place a dumpling wrapper on your palm. Spoon about 1 teaspoon to 1 tablespoon of filling into the center of each wrapper (adjust so wrappers are not overfilled). Moisten the wrapper edge with water, fold in half to form a half-moon, and pleat or press edges to seal tightly. Repeat until all filling is used; you should have ~30 dumplings. Keep assembled dumplings covered with a damp towel to prevent drying.

Cooking (pan-fry then steam)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange potstickers flat-side down in a single layer without crowding (cook in batches if necessary). Fry for 2–3 minutes, or until bottoms are golden brown.

Carefully pour in 1/2 cup water (use less if crowding), immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes, or until wrappers become translucent and filling is cooked through (internal temp of pork should reach 160°F / 71°C).

Remove lid and continue cooking uncovered for 1–2 minutes to evaporate any remaining moisture and re-crisp the bottoms. Transfer potstickers to a serving plate, browned-side up.

Chili Ponzu Dipping Sauce

In a small bowl whisk together 1 tbsp ponzu, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp mirin (optional), 1 tsp chili oil, 1 tsp toasted sesame seeds and 1 tsp lime juice. Taste and adjust heat or acidity as desired. Keep chilled until serving.

Fresh Mango Salsa

In a medium bowl combine diced mango, finely diced red bell pepper, finely diced red onion, chopped cilantro, minced jalapeño, lime zest, 1 tbsp lime juice, 1 tsp salt and 1 tsp black pepper. Gently toss to combine. Taste and adjust salt or jalapeño for heat. Refrigerate for at least 10 minutes to let flavors meld.

Plating & Garnish

Arrange potstickers on a platter. Spoon a small mound of mango salsa beside or on top of each potsticker as desired. Serve chili ponzu in small dipping bowls. Garnish with julienned scallions or microgreens and an extra drizzle of chili oil if using.