Pan-Fried Pork and Cabbage Potstickers

Make the Filling

1. 1In a medium bowl, combine ground pork, chopped napa cabbage, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, white pepper, and chopped scallions.
2. 2Mix well until all ingredients are thoroughly combined. It helps to mix in one direction for a few minutes to create a sticky texture.

Assemble the Potstickers

1. 1Prepare a small bowl of water for sealing the wrappers.
2. 2Place a dumpling wrapper flat on your palm. Spoon about 1 teaspoon of filling into the center.
3. 3Dip your finger in water and moisten the edge of half the wrapper.
4. 4Fold the wrapper in half over the filling, pressing the edges to seal. You can create pleats on one side for a traditional look.
5. 5Place the sealed potsticker on a lightly floured surface and repeat with the remaining wrappers and filling.

Cook the Potstickers

1. 1Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
2. 2Carefully arrange the potstickers in a single layer in the hot skillet, flat side down.
3. 3Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
4. 4Pour 0.5 cup of water into the skillet (it will steam and sizzle). Immediately cover with a lid.
5. 5Reduce heat to medium-low and steam for 6-8 minutes, or until the wrappers are translucent and the filling is cooked through.
6. 6Remove the lid and continue to cook for another 1-2 minutes to allow any remaining moisture to evaporate and crisp up the bottoms again.

Make the Dipping Sauce

1. 1In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp sesame oil, and optional chili oil.

Serve

1. 1Serve the hot potstickers immediately with the dipping sauce on the side.