Pork Potstickers Recipe

Prepare cabbage

Place chopped Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes. Squeeze out excess liquid using hands or a clean towel until mostly dry. This prevents a soggy filling.

Mix filling

In a large mixing bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, rice vinegar, 1 teaspoon salt, white pepper, and cornstarch. Mix thoroughly with a spoon or your hands until mixture becomes sticky and cohesive (about 1-2 minutes). Taste a small bit by cooking a 1/2 teaspoon in a skillet if desired and adjust seasoning.

Set up assembly station

Lightly dust a clean work surface with the all-purpose flour to keep wrappers from sticking. Keep a small bowl of water nearby for sealing.

Fill wrappers

Place one wrapper flat in your palm. Spoon about 1 teaspoon to 1 tablespoon of filling into the center of each wrapper depending on wrapper size (roughly 12-15 g / 1 tsp for smaller wrappers, up to 1 tbsp for larger). Be careful not to overfill.

Seal and pleat

Dip your finger in the water and moisten the outer half of the wrapper rim. Fold the wrapper in half over the filling to make a half-moon, press center to seal, then create 3-5 small pleats on one side pressing each pleat to the sealed edge so dumpling edges are tightly sealed. Repeat until all wrappers are filled. Transfer finished potstickers to a tray lined with parchment paper or lightly dusted with flour to prevent sticking.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in the pan flat side down in a single layer without overcrowding (work in batches if necessary). Fry until the bottoms are golden brown, about 2-3 minutes.

Steam to cook through

Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5-6 minutes, or until the filling is cooked through (internal temperature for pork should reach 160°F / 71°C).

Finish crisping

Remove the lid and continue cooking 1-2 minutes to evaporate remaining water and re-crisp the bottoms. Use a spatula to transfer potstickers to a plate, browned side up. Repeat with remaining dumplings, adding a bit more oil if needed.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, and 1 teaspoon chili oil or sriracha (if using). Garnish with thinly sliced scallions. Serve alongside freshly cooked potstickers.