Potstickers

Instructions

1. 1

   Prepare the Filling

   • In a medium bowl, toss the finely chopped napa cabbage with 1 tsp of salt. Let it sit for 15-20 minutes to draw out excess water.
   • Gather the salted cabbage in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This is a critical step for a juicy, not watery, filling.
   • In a large bowl, combine the ground pork, squeezed cabbage, scallions, minced ginger, and garlic.
   • Add 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, sugar, and white pepper.
   • Using your hands or a spatula, mix in one continuous direction for 2-3 minutes until the mixture becomes sticky and paste-like. This develops the proteins for a better texture.
2. 2

   Assemble the Potstickers

   • Set up a small bowl of water for sealing. Place a potsticker wrapper on your palm.
   • Spoon about 1 tablespoon of filling into the center of the wrapper. Avoid overfilling.
   • Dip your finger in the water and moisten the entire outer edge of the wrapper.
   • Fold the wrapper in half over the filling to form a half-moon. Pinch the top center to seal.
   • Create 3-4 small pleats along one side of the sealed edge, pressing each pleat against the flat side to seal completely. Ensure there are no air pockets.
   • Place the finished potsticker on a parchment-lined baking sheet, making sure they don't touch. Repeat with remaining filling and wrappers.
3. 3

   Cook the Potstickers (in batches)

   • Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a tight-fitting lid over medium-high heat.
   • Carefully arrange 10-12 potstickers in a single layer, flat-side down. Pan-fry for 2-3 minutes, without moving them, until the bottoms are golden brown and crisp.
   • Pour about 1/2 cup of water into the skillet (be careful, it will steam and spatter). Immediately cover the pan with the lid.
   • Reduce heat to medium and steam for 6-8 minutes, or until the wrappers are translucent and the filling is fully cooked.
   • Remove the lid and allow any remaining water to evaporate. Continue cooking for another 1-2 minutes to re-crisp the bottoms.
   • Transfer to a serving platter and repeat with the remaining potstickers.
4. 4

   Prepare Dipping Sauce and Serve

   • While the potstickers cook, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
   • Serve the hot potstickers immediately with the dipping sauce on the side.