Pot Stickers (American Version)

Ingredients

• 1 pound ground pork
• 1 1/2 cups napa cabbage, finely chopped
• 1/2 teaspoon salt
• 3 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine
• 1 teaspoon granulated sugar
• 32 round dumpling/gyoza wrappers
• 3 tablespoons vegetable oil, divided
• 1 cup water, divided
• 1/2 cup soy sauce dipping sauce

Method

1. 1

   In a large bowl, toss the chopped napa cabbage with the salt and let sit 10 minutes, then squeeze out excess liquid with your hands.

   10:00 · Cabbage salting
2. 2

   Add the ground pork, scallions, garlic, ginger, soy sauce, sesame oil, rice wine, and sugar to the cabbage. Mix with your hands or a spoon until well combined and slightly sticky.

3. 3

   Place a wrapper in your palm and spoon about 1 tablespoon of filling into the center. Moisten the edge with water, fold in half, and pinch to seal, pleating the edge if desired. Repeat with remaining wrappers and filling.

4. 4

   Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange 10 to 12 pot stickers flat-side down in the skillet, not touching.

5. 5

   Cook undisturbed until the bottoms are golden brown, about 2 to 3 minutes.

   2:00 · Sear bottoms
6. 6

   Carefully pour in 1/3 cup water, cover immediately, and steam until the wrappers are translucent and the filling is cooked through, about 5 minutes.

   5:00 · Steam
7. 7

   Uncover and let any remaining water evaporate, allowing the bottoms to re-crisp for 1 to 2 minutes.

   1:00 · Re-crisp
8. 8

   Transfer the pot stickers to a plate. Wipe out the skillet and repeat cooking in batches with the remaining oil, pot stickers, and water.

9. 9

   Serve hot with the soy sauce dipping sauce on the side.