Pot Stickers Recipe
Stuffed with pork & veggies and served with Asian dipping sauce.
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Ingredients
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Dumpling filling
Wrappers & coating
Dipping sauce
Method
Dumpling filling
Prep the cabbage
Finely shred the Napa cabbage and sprinkle with 1/2 teaspoon of salt. Let sit for 10 minutes, then squeeze out as much liquid as possible using a towel or cheesecloth. This prevents a watery filling.
Mince aromatics
Finely mince the green onions (white and green parts separated if desired), ginger, and garlic. Reserve 1 tablespoon of the green onion (green part) for the dipping sauce.
Combine filling
In a large bowl, add ground pork, squeezed cabbage, minced green onions (whites and most greens), minced ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon white pepper, and 1 teaspoon toasted sesame seeds (optional). Mix thoroughly until slightly sticky — about 1–2 minutes with a spoon or your clean hands. Season to taste: cook a 1 tablespoon test by frying a small piece and adjust seasoning if needed.
Assembling & cooking potstickers
Set up assembly station
Arrange wrappers on a lightly floured surface. Keep a small bowl of water nearby to seal edges. Have a small plate or tray to hold finished dumplings.
Fill wrappers
Place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of each wrapper. Dip finger in water and moisten the edge of the wrapper. Fold in half and pleat or press edges to seal, ensuring no air pockets remain. Repeat until all wrappers are filled. Aim for 30–40 potstickers.
Pan-fry and steam (classic potsticker method)
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in a single layer, flat side down, without overcrowding (work in batches if necessary). Fry 2–3 minutes until bottoms are golden brown.
After bottoms are browned, carefully pour 1/3 cup water per batch (about 1/4–1/3 cup), immediately cover the pan with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until water has evaporated and pork is cooked through (internal temperature 160°F/71°C). Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer potstickers to a serving plate.
Dipping sauce
Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil, 1 teaspoon sugar, 1 tablespoon thinly sliced green onion (reserve some for garnish), and 1 teaspoon toasted sesame seeds in a small bowl. Taste and adjust: add more rice vinegar for brightness, soy for saltiness, or chili oil for heat.
To serve
Arrange potstickers on a platter or plates, garnish with remaining sliced green onion and optional extra sesame seeds. Serve immediately with dipping sauce on the side.