Wagyu Potstickers* Recipe

Prepare cabbage

Place finely chopped Napa cabbage in a bowl, sprinkle with 1/4 tsp kosher salt, toss, let sit 5 minutes, then squeeze out excess moisture in a clean kitchen towel or paper towels. Removing moisture prevents soggy filling and watery wrappers.

Combine filling

In a large bowl, add ground wagyu beef and ground pork. Add the squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, mirin, 1 tsp kosher salt, white pepper, and cornstarch. Mix with your hands or a spoon until thoroughly combined and slightly sticky (about 1-2 minutes). Taste a small pinch by quickly pan-frying to adjust seasoning if desired.

Set up an assembly station: a small bowl of water (for sealing), the filling bowl, and a stack of wrappers. Keep a damp towel over unused wrappers to prevent drying.

Place one wrapper on your palm. Put about 1 heaping teaspoon (roughly 10–12 g) of filling in the center. Dip your finger in water and moisten the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press to seal. Create 3–4 small pleats along one side toward the center or simply press edges to fully seal. Ensure there are no air pockets. Repeat until all filling is used (makes approx. 28–30 potstickers).

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.

Arrange potstickers in the skillet flat-side down with about 1/2 cm between each. Do not overcrowd; cook in batches if necessary.

Fry undisturbed until the bottoms are golden brown, 2–3 minutes.

Carefully add 1/3 cup of water to the pan (the water will sputter — stand back). Immediately cover with a tight-fitting lid to trap steam and reduce heat to medium. Steam for 5–6 minutes, or until the filling is cooked through and the wrapper is tender.

Remove the lid and continue cooking 1–2 minutes to evaporate remaining liquid and crisp bottoms again. Transfer potstickers to a serving plate with the crisp side up.

While potstickers cook (or ahead of time), whisk together dark soy, light soy, rice vinegar, mirin, brown sugar, minced ginger, and sesame oil in a small bowl until sugar dissolves.

Taste and adjust: add more rice vinegar for tang, more brown sugar for sweetness, or a pinch of water if too strong. Stir in sliced scallion and optional chili oil if using. Serve at room temperature alongside hot potstickers.