Potstickers Recipe

Prepare workspace

Lightly dust a clean work surface with the 1/2 cup flour. Arrange wrappers in a single layer under a lightly damp towel so they don't dry out while you fill and fold.

Lay one wrapper on the floured surface and keep remaining wrappers covered to prevent drying.

Prepare cabbage

Place the shredded Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, firmly squeeze the cabbage in a clean kitchen towel or fine mesh strainer to remove excess water. Measure out 2 cups packed after squeezing; discard excess liquid.

Mix filling

In a large bowl combine ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, 1/2 teaspoon salt, 1 large egg, and 1 teaspoon cornstarch. Use a wooden spoon or spatula to mix in one direction until mixture becomes sticky and cohesive (about 30–60 seconds). Taste a small cooked pinch (pan-fry a teaspoon for 30 seconds) and adjust seasoning if needed.

Keep the filling chilled while you assemble wrappers to maintain texture and food safety.

Assemble dumplings

Place one wrapper in your palm or on the floured surface. Spoon about 1 tablespoon of filling into the center of the wrapper (enough to form a small mound; avoid overfilling). Lightly wet the edge of the wrapper with water (use your finger). Fold the wrapper over the filling to form a half-moon and press to seal. For a pleated seamed potsticker: start at one end, make 3–5 small pleats on one side pressing each pleat to the opposite side to form a sealed, flat-bottom dumpling. Place finished dumplings on a tray lined with parchment or lightly floured surface, not touching each other. Repeat until all wrappers are filled (yields ~30 potstickers).

Pan-fry (potsticker method)

Use a large nonstick or well-seasoned cast-iron skillet. Heat the 2 tablespoons neutral oil over medium-high heat until shimmering. Arrange dumplings flat-side down in the skillet in a single layer without crowding (work in batches if needed). Fry 2–3 minutes until bottoms are golden brown and crisp (watch to avoid burning).

Steam in skillet

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 6–8 minutes until water has evaporated and pork is cooked through (internal temp 165°F / 74°C).

Crisp the bottoms

Remove the lid and increase heat to medium-high briefly to evaporate any remaining moisture and re-crisp the bottoms, about 1 minute. Drizzle 1/2 teaspoon toasted sesame oil over the dumplings and gently tilt the pan to coat. Transfer dumplings to a serving plate with a spatula, keeping the crispy bottoms intact.

Alternate cooking: To steam-only (seamed) dumplings, place in a bamboo steamer lined with parchment and steam over boiling water for 8–10 minutes until cooked through.

Whisk together 3 tablespoons soy sauce, 1 tablespoon black or rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (optional), and the thinly sliced scallion. Taste and adjust vinegar or soy to preference. Serve in small bowls alongside hot potstickers.