Finely mince the yellow onion and garlic. Core and very finely shred or mince the green cabbage (you should end up with about 70 g shredded). Slice the green onion thinly (both white and green parts). Grate 10 g fresh ginger and divide half for the filling and half for the dipping sauce.

Remove excess moisture

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Then squeeze the cabbage firmly in a clean towel or between your hands to remove excess water. This prevents a soggy filling.

Make filling

In a mixing bowl combine ground chicken (100 g) and ground pork (100 g). Add the minced onion, minced garlic, squeezed cabbage, sliced green onion, 5 g grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly with a spoon or chopstick until the mixture is sticky and well combined (about 1–2 minutes). Taste a tiny amount by cooking a small pinch in a hot pan and adjust seasoning if needed.

Portion filling into wrappers

Place a wrapper flat on your palm. Put about 1 tablespoon (roughly 15 g) of filling into the center of each wrapper — enough to make a plump dumpling but leave room to seal. Moisten the wrapper edge with a little water (use your fingertip). Fold and pleat the edges to seal into a half-moon potsticker shape. Repeat until you have 6 potstickers. Keep assembled dumplings lightly covered with a damp towel to prevent drying.

Cooking & finishing

Pan-fry and steam (classic potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Place the 6 potstickers flat-side down in a single layer with some space between them. Fry undisturbed for 2–3 minutes until bottoms are deep golden brown.

Steam to cook through

Carefully pour 60 ml (about 1/4 cup) 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 4–5 minutes, or until the filling is cooked through and internal temperature reaches 74°C (165°F).

Crisp bottoms

Remove the lid and continue cooking uncovered for 1 minute to evaporate remaining water and re-crisp the bottoms. If needed, turn heat up briefly to re-brown the bottoms, watching carefully to avoid burning. Transfer potstickers to a serving plate.

Ginger dipping sauce

Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 tablespoon mirin (optional), 10 g freshly grated ginger, 1/2 teaspoon sesame oil and 1/4 teaspoon chili flakes in a small bowl. Stir to dissolve and taste; adjust acidity or salt as desired. Serve alongside hot potstickers.