Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (175ml) warm water
  • Pinch of salt
  • 1 pound (450g) ground pork
  • 1 cup (85g) finely shredded napa cabbage
  • 2 green onions, thinly sliced
  • 1 inch (2.5cm) piece of ginger, peeled and grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons vegetable oil, plus more for drizzling
  • ½ cup (120ml) water, or more as needed

Instructions:

  1. Make the Dough: Combine flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
  2. Prepare the Filling: In a large bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, salt, and white pepper. Mix thoroughly until well combined.
  3. Assemble the Dumplings: Divide the dough in half. Roll each half into a long rope, then cut into 1-inch pieces. Flatten each piece into a circle. Place a spoonful of filling in the center of each circle. Moisten the edges with water. Fold the dumpling in half and pinch to seal. Pleat one side of the dumpling for a decorative touch.
  4. Cook the Potstickers: Heat vegetable oil in a large skillet over medium-high heat. Arrange potstickers in a single layer in the skillet. Cook until the bottoms are golden brown.
  5. Steam the Potstickers: Pour ½ cup of water into the skillet. Immediately cover and steam for 5-7 minutes, or until the water has evaporated and the potstickers are cooked through. Check the internal temperature to ensure the pork filling reaches 165°F (74°C). Add more water if needed to prevent burning.
  6. Crisp the Bottoms (Optional): Remove the lid and continue to cook until the bottoms are extra crispy.
  7. Serve: Serve immediately with your favorite dipping sauce.