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Ingredients
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Dumpling filling
Wrappers & assembly
Pan-fry (potsticker) method
Garnish & seaweed
Dipping sauce
Method
Dumpling filling
- 1
Prepare filling
In a medium bowl combine ground pork, finely sliced scallions, grated ginger and minced garlic. Add soy sauce, Shaoxing wine, sesame oil, salt and pepper. Mix with a fork or chop with a cleaver-style motion until ingredients are evenly combined and mixture becomes slightly sticky (about 1–2 minutes).
- 2
Adjust moisture
Slowly add 2 tablespoons cold water or chicken stock while mixing to loosen and bind the filling; this keeps the filling juicy. Taste a small pinch by frying a tiny piece to check seasoning and adjust salt or soy sauce if needed.
Wrappers & assembly
- 3
Prepare work surface
Lightly dust your work surface and a plate with cornstarch to prevent sticking. Keep wrappers covered with a damp towel so they don't dry out.
- 4
Fill wrappers
Place one dumpling wrapper in your palm or on the work surface. Put about 1 tablespoon of filling (level slightly) into the center of each wrapper. Do not overfill to allow proper sealing.
- 5
Seal dumplings
Moisten the wrapper edge with a little water using your finger. Fold wrapper over filling to form a half-moon and press to seal. Create pleats along the sealed edge by folding small increments toward one end (3–5 pleats) or simply press well to seal for a simpler shape. Ensure there are no air pockets.
- 6
Rest
Place assembled dumplings on the dusted plate in a single layer, not touching. Cover with a slightly damp towel while you finish assembling the rest to prevent drying.
Pan-fry (potsticker) method
- 7
Heat pan
Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the pan.
- 8
Fry bottoms
Arrange dumplings in the pan flat-side down (work in batches so they don’t overcrowd). Fry undisturbed until the bottoms are golden brown, about 2–3 minutes.
- 9
Steam in pan
Carefully add 1/2 cup water to the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam until water has evaporated and dumplings are cooked through, about 5–6 minutes. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms.
- 10
Transfer
Use a spatula to lift dumplings onto a serving plate lined with a paper towel if desired to absorb excess oil.
Garnish & seaweed
- 11
Prepare seaweed garnish
Finely shred toasted nori sheets (or crumble them) and mix lightly with the 2 tablespoons thinly sliced scallion greens and toasted sesame seeds.
- 12
Finish
Sprinkle the shredded seaweed mixture over the hot dumplings just before serving so it adheres lightly to the dumplings and adds a briny, umami finish.
Dipping sauce
- 13
Make sauce
In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon black or rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (optional) and 1 teaspoon minced scallion. Stir and transfer to small dipping bowls for each diner.