A5 Japanese Wagyu Potstickers* Recipe

Prepare cabbage

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or paper towels until most liquid is removed. Measure out 1 cup packed and set aside.

Combine meats and aromatics

In a large bowl, add finely chopped A5 wagyu and pork shoulder. Add grated ginger, minced garlic, sliced green onions, light soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix gently but thoroughly with a spoon or folding motion until the mixture becomes slightly sticky. This helps proteins bind.

Incorporate cabbage and cornstarch

Fold the squeezed shredded cabbage and 1 tablespoon cornstarch into the meat mixture until evenly distributed. Refrigerate the filling for 15–20 minutes to let flavors marry and to firm up the mixture for easier wrapping.

Set up an assembly station with a small bowl of water (for sealing), the wrappers, and the chilled filling. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper in your palm or on a floured work surface. Spoon about 1 to 1 1/2 teaspoons of filling into the center of each wrapper (adjust slightly to wrapper size). Be careful not to overfill—filling should sit lower than the wrapper edge.

Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press the center to seal. Create 4–6 pleats along the sealed edge by folding small sections of the top half over the bottom while pressing seams closed. Ensure there are no air pockets. Place finished potstickers on a tray lined with parchment and lightly dusted so they don't stick.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the pan evenly.

Arrange potstickers flat side down in a single layer without crowding (work in batches if necessary). Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 100 ml water into the pan — it will sizzle. Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the wrappers become translucent and the filling is cooked through (internal temperature for pork should reach 70°C / 160°F; wagyu will be fully cooked within this).

Remove the lid and continue cooking another 1 minute to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer potstickers to a serving plate, browned side up.

While potstickers are resting, combine dark soy sauce, light soy sauce, rice vinegar, mirin, honey (or sugar), finely julienned ginger, sesame oil, and chili flakes (if using) in a small bowl. Stir until honey or sugar dissolves. Taste and adjust balance: add a little more honey for sweetness, or a splash more rice vinegar for acidity. Keep at room temperature.

Arrange potstickers on a warmed plate or platter. Drizzle a little of the dipping sauce over a few for presentation if desired (serve the remainder in a small bowl). Sprinkle sliced spring onions and toasted sesame seeds over the potstickers. Add cilantro leaves if using.

Serve immediately while hot and crisp. Recommend 5–6 potstickers per person as a starter from this batch.