Pot Sticker Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. Reserve the liquid for another use or discard.

Mix filling

In a large bowl combine ground pork (and chopped shrimp if using), the squeezed cabbage, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper, the lightly beaten egg, and 1 tablespoon cornstarch. Mix thoroughly with a spoon or your hand, folding repeatedly until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small cooked pinch and adjust seasoning if needed.

Fill wrappers

Keep a small bowl of water nearby to seal. Place a wrapper on your palm, add about 1 teaspoon to 1 tablespoon of filling (roughly a heaping teaspoon; adjust to wrapper size) in the center. Moisten the wrapper edge with water, fold in half and pleat one side to create the traditional potsticker pleats, pressing firmly to seal and remove air. Place finished potstickers on a tray lined with parchment or lightly dusted with cornstarch to prevent sticking. Repeat until all filling is used. Yield: about 24–30 potstickers depending on size.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange potstickers in the pan, flat side down, snug but not touching too tightly (you may need two batches). Fry for 2–3 minutes, until the bottoms are golden brown and crisp.

When bottoms are browned, carefully pour 1/2 cup water into the pan (it will steam and sputter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until filling is cooked through and wrappers are tender.

Remove lid and continue cooking uncovered for 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer potstickers to a plate and serve immediately.

Combine 3 tablespoons soy sauce, 1 tablespoon black vinegar (or rice vinegar), 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), 1/4 teaspoon sugar, and 1 tablespoon thinly sliced green onion in a small bowl. Stir to dissolve the sugar. Adjust to taste (more vinegar for tang, more soy for salt). Serve alongside hot potstickers.