Potstickers Recipe

Prepare cabbage

Place shredded napa cabbage in a bowl, sprinkle a pinch of salt, toss and let sit 5 minutes. Squeeze firmly in a clean towel or paper towels until mostly dry. This prevents excess moisture in the filling.

In a mixing bowl combine ground chicken, minced lemongrass, grated ginger, minced garlic, squeezed cabbage, sliced scallions (use both white and a little green), soy sauce, sesame oil, rice wine, salt and white pepper. Mix with a spatula or chop repeatedly until the mixture is cohesive and slightly sticky (about 1–2 minutes).

Taste a small pinch by cooking a tiny patty in a skillet to check seasoning and adjust salt or soy if needed.

Prepare a small bowl of water mixed with cornstarch (1 tsp cornstarch + 2 tbsp water) to use as glue for sealing wrappers.

Lay a wrapper on a clean work surface. Place about 1 rounded teaspoon (about 12–14 g) of filling in the center. Brush wrapper edge with the cornstarch slurry, fold in half to form a half-moon, press out air. Pleat one side to the other, making 3 small pleats to create the classic potsticker crescent. Repeat until all filling is used (should make ~24 potstickers). Keep finished potstickers covered with a damp towel to prevent drying.

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

Arrange potstickers in a single layer in the skillet, flat side down, leaving a little space between them (cook in two batches if necessary). Sear until bottoms are golden brown about 2–3 minutes without moving them.

Carefully add 3/4 cup water to the pan (it will steam and may sputter). Immediately cover the skillet tightly with a lid and reduce heat to medium-low. Steam for 5–6 minutes until filling is cooked through and wrappers are tender. Remove lid and increase heat to medium-high to evaporate remaining water and crisp the bottoms for 1–2 minutes.

Transfer potstickers to a plate lined with paper towel briefly to absorb excess oil. Keep warm and repeat with remaining potstickers.

In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp fresh lemon juice, 1 tbsp rice vinegar, 1 tsp mirin, 1 tsp grated ginger, 1/2 tsp sugar and 1/4 tsp sesame oil until sugar dissolves. Taste and adjust acidity or salt as desired. Refrigerate until ready to serve.

Whisk together 1/4 cup mayonnaise, 1 tsp wasabi paste, 1 tsp lime juice and 1/8 tsp salt until smooth. Adjust wasabi to taste for heat. Chill until serving.

Mix 1/4 cup mayonnaise with 1 tbsp sriracha and 1/2 tsp honey until smooth. Adjust sriracha for desired spiciness.

Arrange potstickers on a serving platter. Spoon small dollops of wasabi cream and spicy mayo on the plate or serve in small ramekins alongside the ginger ponzu.

Sprinkle potstickers lightly with furikake and sliced green scallions. Optionally serve with extra ponzu for dipping.