Potsticker (pork Dumplings) Recipe

Prepare cabbage

Place finely chopped Napa cabbage in a bowl, sprinkle with 1 teaspoon salt, toss and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean kitchen towel. Reserve drained liquid if you want to adjust filling consistency later.

Combine filling

In a medium mixing bowl, add ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, 1 teaspoon salt, white pepper, sesame oil, and cornstarch. Mix thoroughly with a spatula or your hands until the mixture becomes sticky and homogeneous (about 1–2 minutes). Taste a small pinch by cooking a teaspoon in a skillet to check seasoning and adjust salt/soy sauce as needed.

Set up station

Arrange wrappers on a lightly floured surface or tray covered with a clean towel so they don't dry out. Fill a small bowl with water for sealing.

Portion filling

Scoop roughly 1 tablespoon of filling (about 15–18 g) for each dumpling. Keep portions consistent so cooking time is uniform.

Fill and fold (classic pleat)

Place a wrapper flat in your palm. Put the filling in the center. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing center to seal. Starting at one end, create 3–4 small pleats along the edge, pressing each pleat firmly against the opposite side as you go to create a sealed potsticker with a flat bottom. Make sure there are no air pockets. Repeat until all wrappers are filled. Keep finished dumplings covered with a clean towel.

Heat pan

Use a large nonstick or cast-iron skillet with a lid. Add 2 tablespoons neutral oil and heat over medium-high until shimmering (about 1–2 minutes).

Brown potstickers

Place potstickers flat-side down in the pan in a single layer without crowding (work in batches if necessary). Cook undisturbed until bottoms are golden brown, 2–3 minutes.

Steam in pan

Carefully pour 3/4 cup water into the skillet (it will sizzle). Immediately cover with a lid to trap steam. Reduce heat to medium-low and steam until wrappers are translucent and filling is cooked through, about 6–8 minutes (internal pork temperature should reach 160°F / 71°C).

Finish and crisp

Remove the lid and increase heat to medium-high. Let any remaining water evaporate and allow the bottoms to re-crisp for 1–2 minutes. Drizzle 1/2 teaspoon sesame oil over the dumplings and tilt the pan to coat, then remove potstickers with a spatula onto a serving plate.

Whisk together 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 teaspoon chili oil (if using), sliced scallion, and toasted sesame seeds in a small bowl. Serve alongside potstickers.