Pot Stickers Recipe

Prepare cabbage

Place the finely shredded Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit 5–10 minutes. Squeeze out excess liquid using your hands or a clean towel until mostly dry. Discard liquid.

Mix filling

In a mixing bowl combine ground pork, drained cabbage, chopped scallions, minced ginger and garlic. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or your hands until the mixture is cohesive and slightly sticky (about 1–2 minutes). Chill 10 minutes if time allows to let flavors meld and make filling easier to handle.

Set out a clean work surface and place wrappers in a stack covered with a damp towel to keep them from drying. Fill a small bowl with water for sealing.

Place one wrapper on your palm or work surface. Spoon about 1 teaspoon to 1 tablespoon of filling into the center of each wrapper (adjust quantity so wrapper can be sealed without overfilling). Too much filling will prevent proper sealing.

Dip your finger in the bowl of water and moisten the outer edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing the center to seal. Create pleats along one edge by folding small sections and pressing to seal as you move along the edge (traditional pleats) or simply press firmly to seal with a fork if pleating is difficult. Ensure there are no gaps. Repeat until all wrappers are filled. Place finished pot stickers on a tray lined with parchment and lightly dusted with cornstarch or flour to prevent sticking.

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

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

Carefully pour 1/2 cup water into the pan (stand back — it may sputter) and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the meat is cooked through and wrappers are tender. If using all-vegetable filling, check doneness at 4–5 minutes.

Remove the lid and increase heat to medium-high to evaporate remaining water and re-crisp the bottoms, about 1–2 minutes. If desired, drizzle 1/2 teaspoon toasted sesame oil over the pot stickers and tilt the pan to glaze the bottoms briefly.

Transfer pot stickers to a platter. Serve hot with dipping sauce.

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and 1 teaspoon chili oil or a pinch of chili flakes in a small bowl. Stir in thinly sliced scallion. Taste and adjust (more vinegar for tang, more sugar for sweetness, more chili for heat).

Serve sauce alongside pot stickers for dipping.