Potstickers Recipe

Prep vegetables

Salt the shredded Napa cabbage lightly (about 1/4 tsp), place in a bowl and let sit 5 minutes. Squeeze out excess moisture thoroughly using your hands or a towel. This prevents soggy filling.

In a large mixing bowl combine ground pork and ground chicken. Add the finely chopped green onions, minced garlic, grated ginger, finely chopped shiitake mushrooms (if using), grated carrot, chopped water chestnuts and chopped cilantro. Mix to combine.

Add soy sauce, Shaoxing wine, sesame oil, salt, white pepper and cornstarch to the meat-vegetable mixture. Mix until the mixture becomes slightly sticky — this helps the filling bind. Taste a small amount (optional: cook a tiny patty in a skillet) and adjust seasoning.

Dust a work surface lightly with flour. Place one dumpling wrapper on your palm or flat surface. Put approximately 1 tablespoon (about 15 g) of filling in the center of each wrapper. Avoid overfilling to ensure proper sealing.

Wet the wrapper edge with a little water (use your fingertip). Fold the wrapper in half over the filling to form a half-moon. Press the center to seal, then create 3–4 small pleats along one edge, pressing firmly to seal and ensure no air pockets remain. Repeat with remaining wrappers and filling.

Place finished potstickers on a tray dusted lightly with flour or lined with parchment to prevent sticking. Keep covered with a damp towel if assembling ahead to prevent wrappers from drying out.

Heat a heavy nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the bottom.

Arrange potstickers in the skillet flat side down in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes until the bottoms are golden brown.

Carefully pour about 1/4 cup water into the pan (enough to cover about 1/4 of the height of the potstickers). Immediately cover the pan with a tight-fitting lid to trap steam and reduce heat to medium-low. Steam for 5–6 minutes or until the filling is cooked through (internal temperature for pork/chicken should reach 74°C / 165°F).

Remove the lid and increase heat to medium-high to evaporate remaining water, about 1–2 minutes. If desired, add another teaspoon of oil to re-crisp the bottoms for 30–60 seconds.

Transfer cooked potstickers to a platter. Drizzle with 1/2 tsp sesame oil if using. Repeat with remaining potstickers.

In a small bowl combine soy sauce, rice vinegar, honey or sugar, chili oil (if using), minced fresh ginger and sesame seeds. Stir to combine and taste; adjust sweetness, acidity or heat to preference.

Serve potstickers hot, arranged on a platter with the dipping sauce on the side. Provide chopsticks or forks and a small dish of extra soy sauce if desired.