Potstickers (s) Recipe

Prepare the Napa cabbage: finely chop, then sprinkle with 1/4 tsp salt and let sit 5 minutes. Squeeze out as much liquid as possible using a towel or paper towel; discard 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, 1/2 tsp salt, white pepper and 1 tbsp cornstarch. Mix thoroughly (use a spoon or chopstick) until mixture becomes slightly sticky — this helps filling bind.

Set up an assembly station: wrappers covered with a damp towel, filling bowl, small bowl of water for sealing, and a spoon.

Working one at a time, place one wrapper in your palm. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in center — enough to fill but not overpack. Brush the edge with water using your finger.

Fold wrapper in half to create a half-moon and press edges to seal. For traditional potsticker pleats: starting at one end, make 3–4 small pleats folding the top side toward the bottom while pressing to seal, forming a flat-bottomed dumpling so it will stand when pan-fried. Repeat until all fillings are used. Keep finished potstickers covered with a damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange potstickers flat-side down in a single layer with about 1/2 inch between each (work in batches if needed).

Fry undisturbed for 2–3 minutes until bottoms are golden brown. Reduce heat to medium-low.

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a lid to trap steam and cook for 6–8 minutes until water has evaporated and wrappers are tender and cooked through. If using thicker wrappers or a larger potsticker, add 1–2 more minutes.

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Drizzle 1/2 tsp sesame oil over dumplings, then transfer to a plate.

Serve immediately with the dipping sauce.

Whisk together 2 tbsp soy sauce, 1 tbsp black (or rice) vinegar, 1/2 tsp sesame oil and 1/2 tsp sugar until sugar dissolves. Add chili oil or chilis to taste. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch more sugar if too sharp.