Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water (about 110°F/43°C)
  • Pinch of salt
  • 1 pound (450g) ground pork (ideally 80/20 blend for flavor and moisture)
  • 4 cups (300g) finely shredded Napa cabbage
  • 2 green onions, finely chopped
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil
  • ½ cup (120ml) water

Instructions:

  1. Make the Dough (if not using pre-made wrappers): Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
  2. Prepare the Filling: In a large bowl, combine ground pork, shredded cabbage, green onions, ginger, garlic, soy sauce, rice vinegar, sesame oil, sugar, white pepper, and egg. Mix thoroughly with your hands until well combined and slightly sticky.
  3. Shape the Dumplings: Divide dough into smaller portions and roll out each portion into a thin circle. Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edges of the wrapper with water. Fold in half to create a half-moon shape, pinching the edges to seal. Create pleats along one edge to give the dumplings their classic potsticker shape. (Check YouTube for tutorials on pleating techniques!)
  4. Cook the Potstickers: Heat vegetable oil in a large skillet over medium-high heat. Arrange potstickers in a single layer in the skillet. Cook until the bottoms are golden brown (about 2-3 minutes).
  5. Steam the Potstickers: Pour water into the skillet. Immediately cover with a lid and reduce heat to medium. Steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
  6. Crisp the Bottoms (Again!): Remove the lid and let the potstickers continue to cook for another 1-2 minutes, until the bottoms are extra crispy and golden brown.
  7. Serve: Serve immediately with dipping sauce.