Pan Seared Pork Potstickers Recipe

Prepare cabbage: place shredded cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess liquid using a towel or your hands and discard the liquid. This prevents soggy filling.

In a medium bowl combine ground pork, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1 tsp kosher salt, white pepper and cornstarch. Mix thoroughly until mixture becomes sticky (about 1–2 minutes) — this helps the filling bind.

Set up an assembly area: place a dusting of flour on your work surface, open wrappers in a stack and cover with a damp towel to prevent drying.

Scoop about 1 tablespoon of filling (roughly a heaping 1 tbs; adjust to wrapper size) into the center of a wrapper. Dip a finger into the bowl of water and wet the outer rim of the wrapper.

Fold the wrapper in half to form a half-moon, press center to seal. Starting from one end, make 3–4 small pleats on one side and press each pleat to the opposite smooth edge to create a sealed pleated edge. Ensure there are no gaps. Place finished potsticker on a lightly floured tray. Repeat until all filling is used (makes about 30).

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in the pan flat-side down in a single layer, leaving a little space between each (work in batches if necessary).

Cook without moving until bottoms are golden brown, 2–3 minutes. Watch the color; adjust heat if browning too quickly.

Carefully pour 1/2 cup water into the pan (it will steam and sputter). Immediately cover the pan with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes, or until the filling is cooked through and wrappers above the browned bottoms are translucent and set.

Remove lid and increase heat to medium-high to evaporate any remaining water, about 30–60 seconds. This will re-crisp the bottoms. Transfer potstickers to a plate and keep warm while cooking remaining batches.

Combine 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (or a pinch of chili flakes), 1 tablespoon thinly sliced scallion and 1/2 teaspoon sugar in a small bowl. Stir until sugar dissolves. Taste and adjust acidity or heat to preference.

Serve potstickers immediately with the dipping sauce on the side.