📝 About This Recipe
These handcrafted dumplings are the ultimate Asian fast food staple, striking a perfect balance between a juicy, savory pork filling and a delicate wrapper. Known for their unique 'steam-fry' method, they feature a signature golden-brown lace crust on the bottom while remaining tender and translucent on top. Whether served as a bustling street-food snack or a sophisticated appetizer, these potstickers deliver an explosion of ginger, garlic, and sesame in every bite.
🥗 Ingredients
The Filling
- 1 pound Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced and squeezed of excess moisture)
- 3 stalks Green Onions (finely chopped)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/2 teaspoon White Pepper (ground)
Assembly and Frying
- 40-50 pieces Gyoza Wrappers (round, thin style)
- 2-3 tablespoons Vegetable Oil (for frying)
- 1/2 cup Water (for steaming)
Ginger-Soy Dipping Sauce
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Chili Oil (with flakes (Lao Gan Ma style))
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Prepare the cabbage by tossing the minced Napa cabbage with a pinch of salt. Let it sit for 10 minutes, then squeeze firmly with your hands or a cheesecloth to remove as much water as possible.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, ginger, and garlic.
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3
Add the soy sauce, sesame oil, Shaoxing wine, and white pepper. Use your hands or a spatula to mix vigorously in one direction until the mixture becomes slightly tacky and pale.
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4
Set up your workstation with a small bowl of water, your wrappers, the filling, and a parchment-lined baking sheet.
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5
Place a wrapper in your palm and add about 1 tablespoon of filling to the center. Do not overfill or it will be difficult to seal.
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6
Dip your finger in the water and moisten the entire outer edge of the wrapper.
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7
Fold the wrapper in half and pinch the center. Create 3-4 pleats on the side facing you, pressing them against the flat back side to seal. The dumpling should look like a crescent with a flat bottom.
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8
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Arrange the potstickers in a circular pattern, flat-side down.
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9
Fry the dumplings for 2-3 minutes without moving them, until the bottoms are a deep golden brown.
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10
Carefully pour 1/2 cup of water into the pan (it will sizzle and splash!) and immediately cover with a tight-fitting lid.
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11
Lower the heat to medium and steam for 5-6 minutes, or until the water has almost evaporated and the wrappers look translucent.
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12
Remove the lid and continue to cook for 1-2 minutes to allow the bottoms to re-crisp. You can add a tiny drizzle of sesame oil for extra flavor and shine.
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13
While the potstickers finish, whisk together the dipping sauce ingredients in a small bowl.
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14
Carefully slide the potstickers onto a platter or flip the pan onto a plate to show off the crispy bottoms. Serve immediately while piping hot.
💡 Chef's Tips
Squeezing the water out of the cabbage is crucial; otherwise, your dumplings will be soggy and the wrappers may tear. Mix the filling in one direction only to develop the proteins, resulting in a springy, juicy texture rather than a crumbly one. Keep your unused wrappers covered with a damp paper towel while you work to prevent them from drying out and cracking. For a 'lace' crust, mix 1 teaspoon of cornstarch into the steaming water before pouring it into the pan. If you have extra dumplings, freeze them on a tray before transferring to a bag; they can be cooked straight from frozen with an extra 2 minutes of steaming time.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad seasoned with garlic and black vinegar to cut through the richness. Pair with a cold, crisp lager or a chilled jasmine tea for a refreshing contrast. Offer a small dish of extra chili crisp or hot mustard for those who enjoy a spicy kick. Include a side of hot miso soup or egg drop soup for a complete Asian-inspired meal. Garnish the platter with extra toasted sesame seeds and thinly sliced scallions for a professional look.