📝 About This Recipe
The quintessential Northern Chinese street food, these potstickers offer a masterclass in textures: a crispy, golden-brown bottom paired with a tender, steam-cooked top. Each parcel is bursting with a savory, ginger-scented pork filling that has been 'whipped' to achieve a succulent, juicy interior. Perfectly balanced with a sharp black vinegar dipping sauce, they represent the ultimate comfort snack or light bite for any gathering.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (80/20 lean-to-fat ratio is ideal for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 1/2 teaspoon Kosher Salt (for wilting the cabbage)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 3 pieces Scallions (finely chopped)
- 2 tablespoons Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
The Wrappers & Cooking
- 1 package Potsticker Wrappers (approx. 35 count, round 'Gyoza' or 'Dumpling' style)
- 3 tablespoons Vegetable Oil (for frying)
- 1/2 cup Water (for steaming)
The Dipping Sauce
- 3 tablespoons Chinkiang Black Vinegar (Chinese black vinegar)
- 1 tablespoon Soy Sauce
- 1-2 teaspoons Chili Oil (with flakes)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage tightly in a clean kitchen towel or with your hands to remove as much liquid as possible.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, ginger, garlic, scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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3
Stir the filling vigorously in one direction (clockwise) for 2-3 minutes until the mixture becomes pale and develops a sticky, paste-like consistency. This 'emulsification' ensures a juicy result.
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4
Prepare a small bowl of water and a parchment-lined baking sheet. Take one wrapper and place about 1 tablespoon of filling in the center.
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5
Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling.
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6
Create pleats along one side of the wrapper, pressing them against the flat back side to seal. You should have 3-5 pleats per dumpling. Ensure there are no air pockets and the seal is tight.
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7
Place the finished dumpling on the baking sheet, pressing it down slightly so it sits flat on its bottom. Repeat with the remaining wrappers.
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8
In a small bowl, whisk together the black vinegar, soy sauce, chili oil, and sugar until the sugar dissolves. Set aside for serving.
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9
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the pan (pleats up) in a circular pattern or rows, making sure they are touching slightly.
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10
Fry the dumplings undisturbed for 2-3 minutes until the bottoms are a deep golden brown and crispy.
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11
Carefully pour 1/2 cup of water into the pan (it will sizzle and steam violently) and immediately cover with a tight-fitting lid.
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12
Reduce heat to medium and steam for 6-8 minutes, or until the water has almost completely evaporated and the wrappers look translucent.
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13
Remove the lid and continue to cook for another 1-2 minutes. This allows the bottoms to re-crisp in the remaining oil. You'll hear a distinct crackling sound when they are ready.
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14
Carefully invert the pan onto a large plate to show off the golden bottoms, or lift them out with a spatula.
💡 Chef's Tips
Don't skip squeezing the cabbage; excess moisture will make the dumplings soggy and prone to breaking. Stirring the meat in one direction is a traditional technique that breaks down proteins to create a bouncy, cohesive texture. If using store-bought wrappers, keep them covered with a damp towel while working to prevent them from drying out and cracking. For a 'lace' effect (skirt), mix 1 teaspoon of cornstarch into the steaming water before pouring it into the pan. Avoid overcrowding the pan in multiple batches if necessary; the dumplings need space for the steam to circulate.
🍽️ Serving Suggestions
Serve immediately while the bottoms are shattering-crisp. Pair with a chilled Tsingtao beer or a pot of Jasmine tea to cut through the richness. Serve alongside a simple smashed cucumber salad with garlic and sesame. Provide extra ginger matchsticks in the dipping sauce for a fresh, spicy bite. Add a side of blanched bok choy drizzled with oyster sauce for a complete light meal.