Pot Stickers Recipe

Drain cabbage (important)

Place finely chopped Napa cabbage in a bowl, sprinkle with a small pinch of salt, toss, and let sit 10 minutes to draw out moisture. Then squeeze the cabbage firmly in a clean towel or between your hands to remove as much water as possible. This prevents a soggy filling.

In a mixing bowl combine ground pork, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), salt, and pepper. Mix thoroughly until the mixture is cohesive and slightly sticky—this helps the filling bind when cooked. Taste a small bit (optional: cook a tiny patty in a skillet to check seasoning) and adjust salt or soy sauce as needed.

Lightly dust your work surface with flour. Place one dumpling wrapper in your palm or on the work surface. Spoon about 1 teaspoon to 1 tablespoon of filling into the center of each wrapper (amount will vary with wrapper size).

Moisten the edge of the wrapper with a little water (use your finger). Fold the wrapper in half over the filling and press to seal at the center. Create pleats along one side by folding small tucks and pressing them into the opposite edge, or simply press edges firmly to seal. Ensure there are no air pockets and the edges are well sealed to prevent leaking during cooking.

Place finished pot stickers on a lightly floured tray or parchment, not touching, while you assemble the rest.

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

Arrange pot stickers in a single layer flat-side down (flat edge) with a little space between them. Cook 2–3 minutes, until the bottoms are golden brown and crisp.

Carefully add the water to the pan (the 3/4 cup). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–7 minutes, or until the water has evaporated and wrappers are cooked through (pork should reach 160°F / 71°C).

Remove the lid and continue to cook 1–2 minutes to re-crisp the bottoms. Use a spatula to lift and transfer pot stickers to a serving plate.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil or flakes (if using), honey or sugar (if using), and sliced green onion in a small bowl. Taste and adjust balance—add more vinegar for tang, more soy for salt, or a pinch of sugar for sweetness.

Serve pot stickers hot with dipping sauce on the side. Garnish with additional sliced green onion or sesame seeds if desired.