Asian Potstickers Recipe

Prepare cabbage

Place the shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage tightly in a clean towel or between your hands to remove as much liquid as possible. Measure and discard excess liquid.

Mix filling

In a medium bowl combine the ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, half an egg (beat one egg, use half; reserve the rest for brushing if desired), and cornstarch. Mix thoroughly until the mixture is tacky and cohesive (use a folding and pressing motion for 1–2 minutes). Chill the filling 10–15 minutes for easier handling if time allows.

Prepare wrappers

Set out wrappers on a clean surface covered with a lightly damp towel to prevent drying. Place the small bowl of water nearby for sealing.

Fill and pleat

Working with one wrapper at a time, place about 1 rounded teaspoon (roughly 12–14 g) of filling in the center. Dip your finger in water and moisten the wrapper edge. Fold in half to form a half-moon and pleat/crimp the edge to seal, or bring edges together to make a purse shape. Press firmly to remove air pockets. Repeat until all wrappers are filled (should make about 24 potstickers).

Pan-fry (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange potstickers in a single layer, flat side down, leaving a small gap between each. Fry undisturbed 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully pour 1/3 to 1/2 cup water into the hot pan (enough to cover roughly 1/4 of the potstickers' height). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes, or until the filling is cooked through (pork should reach 160°F/71°C). Remove lid and continue cooking uncovered 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer potstickers to a plate.

Alternative cooking (boil then pan-sear)

If preferred, you can boil or steam dumplings: boil for 4–6 minutes until they float and are cooked through, then finish in a hot oiled pan 1–2 minutes to get a crisp bottom.

Whisk together the soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar, and toasted sesame seeds in a small bowl. Stir in sliced green onion. Taste and adjust: add more vinegar for tang, soy for saltiness, or chili for heat.

Serve potstickers hot with the dipping sauce. Optionally garnish with extra chopped green onions and sesame seeds. Leftover cooked potstickers can be refrigerated up to 3 days or frozen on a tray then stored in a resealable bag for up to 2 months; reheat by pan-frying or steaming from frozen until warmed through.