Pork Potstickers Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes. After resting, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Discard the extracted liquid.

Mix filling

In a medium bowl combine the ground pork, drained cabbage, sliced scallions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice wine (or sherry), 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 teaspoon white pepper, and the remaining 1/2 teaspoon salt. Mix thoroughly until the mixture becomes sticky and cohesive (about 1–2 minutes) — this helps the filling hold together.

Cover the filling and chill in refrigerator for 15–30 minutes to let flavors meld and firm slightly; this makes wrapping easier.

Prepare a small bowl of water for sealing and line a tray with parchment for finished dumplings. Place one wrapper on your palm or a flat surface. Put about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center — avoid overfilling.

Dip your finger in water and wet the wrapper edge. Fold the wrapper over to form a half-moon and press to seal at one point. Create 3–5 small pleats along the edge, sealing firmly to prevent leaks. Repeat until all filling is used. You should have about 30–40 potstickers depending on portion size.

Heat a 12-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan.

Place potstickers in the pan, flat-side down, in a single layer without overcrowding (work in batches if needed). Let fry 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/3 to 1/2 cup water into the pan (enough to come about 1/4 of the way up the potstickers), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes until the wrappers are translucent and filling is cooked through (internal temp for pork should reach 160°F / 71°C).

Remove lid and continue cooking another 1–2 minutes to evaporate remaining moisture and re-crisp the bottoms. Transfer cooked potstickers to a platter and keep warm while you cook remaining batches.

While potstickers cook, whisk together 2 tablespoons chili garlic sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon toasted sesame oil in a small bowl. If the glaze is too thick, add up to 1 tablespoon water to reach a brushable consistency.

Optional: Toast 1 tablespoon sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and add to glaze or use as a garnish.

When a batch of potstickers is finished, brush the golden tops lightly with the chili-sesame glaze for a glossy, spicy finish (or drizzle glaze on the platter). Repeat glazing for each batch so they are served warm and saucy.

Arrange glazed potstickers on a serving plate. Serve immediately with optional dipping sauce: 2 tablespoons soy sauce mixed with 1 tablespoon black or rice vinegar and 1 tablespoon thinly sliced scallions.

Garnish with toasted sesame seeds and extra scallions if desired. Enjoy while hot.