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Ingredients
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Dumpling Filling
Wrappers & Assembly
Cooking & Crisping
Dipping Sauce
Method
Dumpling Filling
Prepare cabbage
Place finely chopped Napa cabbage in a bowl, sprinkle with a pinch of salt (about 1/4 tsp), toss and let sit 5 minutes. Squeeze out excess water thoroughly using your hands or a clean towel. Measure out 1 cup of drained cabbage for the filling.
Combine filling ingredients
In a medium bowl combine ground pork, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce (2 tbsp), sesame oil (1 tsp), Shaoxing wine (1 tbsp), cornstarch (1 tbsp), salt (3 tsp total across mixture — you may start with 1/2 tsp and adjust to taste) and ground pepper. Use a spatula or your hand to mix until sticky and well combined (about 1–2 minutes). Chilling the filling 15–30 minutes will make it easier to work with but is optional.
Wrappers & Assembly
Set up assembly station
Lightly dust a clean work surface with the 2 tsp flour to prevent sticking. Place wrappers in a single stack and have a small bowl of water nearby for sealing.
Fill and fold potstickers
Working with one wrapper at a time, place about 1 rounded teaspoon (approximately 12–15 g) of filling in the center of wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, press to seal in the middle, then create 3 small pleats on one side pressing to seal each pleat against the unpleated edge, forming a tight crescent. Ensure there are no air pockets. Transfer assembled potsticker to a lightly floured tray. Repeat until all wrappers are filled (makes about 24 potstickers).
Cooking & Crisping
Heat pan
Choose a heavy nonstick or cast-iron skillet about 10–12 inches. Add 2 tbsp neutral oil and heat over medium-high until shimmering (about 1–2 minutes).
Brown potstickers
Arrange potstickers in a single layer in the skillet, flat side down, with about 1/2 inch between each. Do not overcrowd; cook in batches if needed. Fry without moving for 2–3 minutes until bottoms are golden brown.
Steam in pan
Carefully pour 1/2 cup water or chicken stock around the edges of the pan (not directly on the dumplings) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has mostly evaporated and filling is cooked through (internal temp 165°F / 74°C recommended for poultry/pork).
Crisp finish
Remove the lid and continue to cook 1–2 minutes to re-crisp the bottoms. Use a thin spatula to transfer potstickers to a serving plate so the browned bottoms remain intact.
Dipping Sauce
Make sauce
Whisk together soy sauce (3 tbsp), rice vinegar (1 tbsp), sesame oil (1/2 tsp), and sugar (1/2 tsp) in a small bowl until sugar dissolves. Add chili oil and toasted sesame seeds if using. Taste and adjust—add more vinegar for acidity or a pinch of sugar for balance.
Serve
Serve potstickers hot with the dipping sauce alongside. Garnish with extra sliced scallions or a sprinkle of sesame seeds if desired.