Ingredients:

  • 1 lb Ground Pork (20% fat recommended)
  • 1 cup, packed Napa Cabbage (finely shredded)
  • 2 Tbsp Fresh Ginger (finely grated)
  • 2 cloves Garlic (minced)
  • 1/4 cup Spring Onions (green part only, sliced)
  • 2 Tbsp Low Sodium Soy Sauce (for filling)
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Cornstarch
  • 1/2 tsp White Pepper
  • 1/2 tsp Salt
  • 35 count Round Potsticker Wrappers (approx. 3-inch diameter)
  • 3 Tbsp Neutral Oil (e.g., Canola, Grapeseed), divided
  • 1/2 cup Water (or Chicken Stock) per batch (for steaming)
  • 4 Tbsp Low Sodium Soy Sauce (for dipping sauce)
  • 4 Tbsp Chinkiang Black Vinegar (or Rice Vinegar)
  • 1–2 tsp Chilli Oil (with sediment)
  • 1/2 tsp Granulated Sugar

Instructions:

  1. Prep the Cabbage: Toss the shredded cabbage with a pinch of salt. Let it sit for 10 minutes to draw out moisture. Squeeze the cabbage thoroughly using paper towels or a cheesecloth until completely dry. This step prevents a soggy filling.
  2. Combine Filling Ingredients: In a mixing bowl, combine the ground pork, dried cabbage, ginger, garlic, and spring onions.
  3. Season: Add the soy sauce, sesame oil, rice wine, cornstarch, white pepper, and salt. Mix thoroughly with your hands or a sturdy spoon until the mixture is uniform and slightly sticky.
  4. Chill: Cover the bowl and refrigerate the filling for a minimum of 30 minutes. Chilling firms the fat and makes the mixture much easier to handle.
  5. Prepare the Work Station: Lay out the wrappers, a small bowl of water, and a clean baking sheet lined with parchment paper.
  6. Scoop the Filling: Place about 1 teaspoon of filling slightly off-centre onto the wrapper. Do not overfill.
  7. Moisten and Fold: Dip your finger in the water and wet the edges of half the wrapper circumference.
  8. Seal and Pleat: Fold the wrapper over the filling to form a half-moon. Pinch the centre top firmly to seal. Starting from one side of the centre pinch, create 3–4 tight pleats along the edge of the front side, pressing them firmly into the smooth back side to seal completely.
  9. Rest: Place the finished potstickers on the parchment-lined tray, ensuring they do not touch each other. Cook in batches of 10–12 to avoid overcrowding the pan.
  10. Sear (The Crispy Stage): Heat 1 tablespoon of neutral oil in the non-stick pan over medium-high heat until shimmering. Arrange the potstickers flat-bottomed side down in the pan, leaving a small gap between each.
  11. Cook for Colour: Sear the potstickers undisturbed for 2–3 minutes until the bottom is deeply golden brown and crispy.
  12. Steam (The Juicing Stage): Immediately pour 1/2 cup of cold water (or stock) into the pan. Quickly cover the pan with a tight-fitting lid to trap the steam.
  13. Simmer: Reduce the heat to medium-low and steam for 8–10 minutes, or until nearly all the liquid has evaporated and the wrappers look translucent and cooked through.
  14. Finish (The Re-Crisp Stage): Remove the lid. If there is still liquid, raise the heat back to medium-high for 1–2 minutes until the remaining moisture has completely evaporated and the crispy bottoms re-form.
  15. Serve: Carefully transfer the potstickers to a serving platter, ensuring the crispy side faces up. Repeat with the remaining batches.
  16. Prepare Dipping Sauce: Whisk all dipping sauce ingredients (soy sauce, vinegar, chilli oil, sugar) together in a small bowl until the sugar dissolves. Taste and adjust seasoning.