Pork and Vegetable Potstickers

★ 4.7 · Advanced

Crispy-bottomed, juicy-centered dumplings pan-fried and steamed in one pan for that signature lacy golden crust. Homemade potstickers take a little folding practice but are well worth the effort.

45 minPrep Time

20 minCook Time

65 minTotal Time

4 servings (about 32 dumplings)Yield

Why You'll Love This

Crispy lacy bottoms with juicy steamed tops
Freezer-friendly: make a double batch and freeze uncooked
Classic pan-fry-then-steam technique explained step by step

Ingredients

1 lbground pork
1 1/2 cupsnapa cabbage, finely chopped and salted
3scallions, finely chopped
1 tbspfresh ginger, minced
2garlic cloves, minced
2 tbspsoy sauce
1 tbspsesame oil
1 tbspshaoxing wine or dry sherry
1 tspcornstarch
1/2 tspsalt
1/4 tspwhite pepper
32round dumpling wrappers
3 tbspvegetable oil, divided, for frying
1 cupwater, divided, for steaming
1/4 cupsoy sauce, for dipping
2 tbsprice vinegar, for dipping

Nutrition (estimated per serving)

420Calories

20gProtein

22gFat

35gCarbs

2gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Toss the chopped napa cabbage with 1/2 tsp salt and let sit 10 minutes, then squeeze firmly in a clean towel to remove excess water; skipping this step makes soggy filling that leaks.
In a large bowl, combine the ground pork, squeezed cabbage, scallions, ginger, garlic, soy sauce, sesame oil, shaoxing wine, cornstarch, remaining salt, and white pepper. Stir vigorously in one direction for 2 minutes until the mixture is sticky and cohesive.
Set a dumpling wrapper in your palm. Place 1 heaping teaspoon of filling in the center. Dip a finger in water and moisten the edge of the wrapper.
Fold the wrapper in half and pinch the center closed, then make 3 to 4 small pleats on one side only, pressing each pleat against the flat back side to seal tightly. Set the dumpling upright, flat-bottomed, on a floured tray.
Repeat with the remaining wrappers and filling, keeping unused wrappers covered with a damp towel so they do not dry out.
Heat a 12-inch nonstick or well-seasoned skillet with a tight-fitting lid over medium-high heat. Add 1 1/2 tbsp oil and swirl to coat.
Arrange 12 to 16 dumplings flat-side down in the skillet in a single layer, not touching. Do not overcrowd or they will steam together and tear.
Fry undisturbed for 1 to 2 minutes until the bottoms are golden brown; peek by lifting one with a spatula.
Carefully pour in 1/2 cup water (it will splatter), immediately cover with the lid, and steam for 5 to 6 minutes until the water has mostly evaporated and the wrappers look translucent.
Remove the lid and continue cooking for 1 to 2 minutes until any remaining water evaporates and the bottoms crisp back up; listen for the sizzle returning as your doneness cue.
Slide the dumplings out onto a plate, crispy side up. Wipe out the skillet and repeat with the remaining dumplings, oil, and water.
Whisk together the dipping soy sauce and rice vinegar and serve alongside the hot dumplings.

Tips

Squeeze the cabbage bone-dry; excess moisture in the filling is the number one cause of soggy, unsealed dumplings.
If a dumpling tears while frying, remove it from the pan before adding water so it does not fall apart further; patch small tears with a damp fingertip during folding.