How to make it
6 steps. Take it one step at a time.
Place the shredded napa cabbage
Place the shredded napa cabbage in a bowl and sprinkle with a pinch of salt. Let sit for 15 minutes, then squeeze out as much water as possible.
15 minCombine the ground pork, drained cabbage, minced garlic, grated ginger
In a large mixing bowl, combine the ground pork, drained cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, and sesame oil. Mix vigorously in one direction until the mixture becomes sticky.
Place a spoonful of filling
Place a spoonful of filling in the center of a dumpling wrapper. Moisten the edges with water, fold in half, and create pleats along one side to seal tightly. Repeat with remaining wrappers.
Heat vegetable oil
Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in the pan and fry for 2-3 minutes until the bottoms are golden brown.
3 minCarefully pour 1/2 cup of water
Carefully pour 1/2 cup (120ml) of water into the pan and immediately cover with a lid. Reduce heat to medium and steam for 5-7 minutes until the water has evaporated.
7 minRemove the lid and continue
Remove the lid and continue to cook for another 1-2 minutes to allow the bottoms to crisp up again. Serve immediately with dipping sauce.
2 min
A little kitchen wisdom
Using a cornstarch slurry instead of plain water for steaming creates a 'lacey' skirt on the bottom of the potstickers. Ensure the cabbage is well-drained to prevent soggy dumplings.
