Pot Stickers (4) Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit for 5 minutes. Squeeze out and discard excess liquid until the cabbage is relatively dry. This prevents soggy filling.

Make filling

In a medium bowl combine the ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp salt, and 1/4 tsp white pepper. Mix thoroughly with a spatula or your hand until mixture is sticky and well combined (about 1–2 minutes).

Assemble potstickers

Place one wrapper on a clean surface. Put approximately 1 tablespoon of filling (about 18–20 g) in the center of the wrapper. Lightly moisten the wrapper edge with water or cornstarch slurry. Fold the wrapper in half over the filling, press to remove air, and pleat or press edges to seal tightly. Repeat until all filling is used, making ~16 potstickers total. Keep assembled potstickers covered with a damp towel to prevent drying.

Pan-fry and steam

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange potstickers in a single layer flat-side down with a little space between them. Fry for 2–3 minutes until bottoms are golden brown. Carefully pour in 1/2 cup water (it will sizzle) and immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 6–8 minutes, or until water has evaporated and the filling is cooked through (pork should reach 71°C/160°F).

Crisp the bottoms

Remove the lid and increase heat to medium-high. Let any remaining moisture evaporate and crisp the bottoms for another 1–2 minutes until deeply browned and crisp. Drizzle 1/2 tsp sesame oil over the potstickers, then remove from pan and transfer to a plate.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil (if using), 1/2 tsp sesame seeds and 1/4 tsp sugar or honey in a small bowl. Taste and adjust acidity or sweetness as desired. Serve alongside warm potstickers for dipping.