Pork and Cabbage Potstickers

Name: Pork and Cabbage Potstickers
Prep time: 1 h
Cook time: 33 min
Total time: 1 h 33 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) napa cabbage, cored and very finely chopped (about 4 cups), pieces no larger than ¼ inch; 1 tsp (5 g) kosher salt; 1 lb (454 g) ground pork, preferably about 20% fat, cold; 3 whole (45 g) scallions, white and green parts thinly sliced; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 cloves (8 g) garlic, finely grated or minced; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) Shaoxing wine; 2 tsp (10 ml) toasted sesame oil; ½ tsp (1 g) ground white pepper; 1 tsp (4 g) granulated sugar; 1 tbsp (8 g) cornstarch; 2 tbsp (30 ml) cold water; 48 wrappers (450 g) round dumpling wrappers (3½-inch / 9 cm), thawed if frozen, kept covered with a damp towel; ¼ cup (60 ml) water, in a small bowl, for sealing wrappers; 3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided, 1 tablespoon per batch; 1 cup (240 ml) water, divided, ⅓ cup (80 ml) per batch; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) Chinese black vinegar or unseasoned rice vinegar; 1 tsp (5 ml) toasted sesame oil; 1 tsp (5 ml) chili crisp or chili oil, or to taste (optional)

From the MyKitchenBank Kitchen

Juicy ground pork, napa cabbage, ginger and scallion are folded into store-bought wrappers, then pan-fried until the bottoms are deeply golden and steamed until tender. A quick soy-vinegar dipping sauce finishes them.

Prep: 1 hr
Cook: 33 min
Wait: 15 min
Total: 1 hr 48 min
Makes: 48 potstickers (6 servings of 8)

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Ingredients

6 servings

For the filling
12 oz (340 g) napa cabbage, cored and very finely chopped (about 4 cups), pieces no larger than ¼ inch
1 tsp (5 g) kosher salt
1 lb (454 g) ground pork, preferably about 20% fat, cold
3 whole (45 g) scallions, white and green parts thinly sliced
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 cloves (8 g) garlic, finely grated or minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine
2 tsp (10 ml) toasted sesame oil
½ tsp (1 g) ground white pepper
1 tsp (4 g) granulated sugar
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water
For wrapping and cooking
48 wrappers (450 g) round dumpling wrappers (3½-inch / 9 cm), thawed if frozen, kept covered with a damp towel
¼ cup (60 ml) water, in a small bowl, for sealing wrappers
3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided, 1 tablespoon per batch
1 cup (240 ml) water, divided, ⅓ cup (80 ml) per batch
For the dipping sauce
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) Chinese black vinegar or unseasoned rice vinegar
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) chili crisp or chili oil, or to taste (optional)

Equipment (9)

12-inch (30 cm) nonstick skillet with a tight-fitting lid
Large mixing bowl
Cutting board and sharp knife
Clean kitchen towel or cheesecloth for squeezing cabbage
2 rimmed baking sheets lined with parchment paper
Small bowl for sealing water
Thin metal or silicone spatula
Instant-read thermometer
Measuring spoons

Steps

Before you start

Buy round dumpling wrappers labeled for potstickers or gyoza (about 3½ inches / 9 cm across); you need 48, so two 24-count packs or one 50-count pack. Thaw frozen wrappers in the fridge overnight, then keep them covered with a damp towel while you work.
Plan for three cooking batches of 16 potstickers in a 12-inch skillet. Keep the waiting batches covered and refrigerated while the first one cooks.
You need a nonstick or well-seasoned 12-inch (30 cm) skillet with a tight-fitting lid.
The cabbage needs a 15-minute salting rest, so start there and prep the other ingredients while it sits.
Filling makes about 765 g, enough for 48 wrappers at about 16 g (a level tablespoon) each. Use a level tablespoon or a small cookie scoop so none is left over.

1
Salt the cabbage
- Place the finely chopped napa cabbage in a large bowl and toss with the kosher salt.
- Let it sit for 15 minutes.
- The salt draws out water so the filling won't turn soggy and tear the wrappers.
- Meanwhile, slice the scallions and grate the ginger and garlic.
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Ready when: Cabbage looks wilted and a pool of liquid has collected at the bottom of the bowl
Tip: Chop the cabbage very small; large pieces poke through the wrappers.
2
Squeeze cabbage dry
- Gather the cabbage in a clean kitchen towel or cheesecloth and twist and squeeze firmly over the sink until no more liquid drips out.
- You should have about 1½ cups (150 g) of damp, compact cabbage.
- Return it to the dry bowl.
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Ready when: A handful of cabbage feels damp, not wet, and holds together when pressed
Tip: Don't skip this step. Wet cabbage makes watery filling and wrappers that won't seal.
3
Mix the filling
- Add the cold ground pork, scallions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar and cornstarch to the cabbage.
- Drizzle in the 2 tablespoons cold water.
- Using a spatula or your hand, stir in one direction for about 2 minutes until the mixture is sticky and pastes together into a cohesive mass that clings to the bowl.
- You should have about 765 g of filling.
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Ready when: Filling looks tacky and pulls away from the bowl in one mass
Tip: To check seasoning, microwave a teaspoon of filling for 20 seconds until no pink remains, taste, and adjust with a pinch of salt or a splash of soy sauce. Don't taste the raw pork.
4
Make dipping sauce
- In a small bowl, stir together the soy sauce, black vinegar and sesame oil.
- Add the chili crisp if using.
- Set aside for serving.
5
Fill and pleat
- Line two baking sheets with parchment.
- Hold one wrapper in your palm and place a level tablespoon (about 16 g) of filling in the center.
- Dip a finger in the sealing water and moisten the edge of the top half of the wrapper.
- Fold the wrapper in half over the filling and pinch the center closed.
- Starting from one side, make 3 to 4 small pleats along the front edge, pressing each against the flat back edge, then pinch the whole seam firmly shut.
- Press the potsticker on the counter so it sits flat on its bottom with the pleats curving up.
- Place on a baking sheet without touching, and keep unfilled wrappers and finished potstickers covered with a damp towel.
- Make 48, which uses all the filling and all the wrappers.
- Refrigerate the second and third batches of 16 on their own tray while you cook.
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Ready when: Each potsticker is fully sealed with no gaps and stands up on a flat bottom; the filling bowl is empty
Tip: Don't overfill. Too much filling makes sealing difficult and can burst while cooking. Wrappers dry out fast, so keep them covered.
6
Brown first batch
- Heat 1 tablespoon of the oil in the 12-inch nonstick skillet over medium-high heat until it shimmers, about 1 minute.
- Arrange 16 potstickers flat side down in the pan, just touching but not crowded.
- Cook without moving for 2 to 3 minutes.
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Ready when: Bottoms are deep golden brown when you lift one edge with a spatula
Tip: Keep the other batches covered with a damp towel so they don't dry out.
7
Steam first batch
- Reduce the heat to medium.
- Pour ⅓ cup (80 ml) water into the pan, standing back as it will sputter, and cover immediately with the lid.
- Steam for 6 minutes.
- Pork must reach 160°F (71°C): insert an instant-read thermometer into the center of one potsticker to check.
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Ready when: Wrappers look translucent and slightly puffy, and an instant-read thermometer in the center of one reads 160°F (71°C)
Tip: Check one potsticker by temperature if you're unsure; don't rely only on timing.
8
Crisp and serve
- Remove the lid, increase the heat to medium-high, and cook for 1 to 2 minutes more, until the remaining water has evaporated and the bottoms re-crisp.
- Slide a thin spatula under the potstickers to loosen them and transfer to a plate, crisp side up.
- Serve with the dipping sauce.
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Ready when: Pan sounds dry and sizzling, and bottoms are crisp and deep golden
Tip: If they stick, cook 30 seconds longer; they release once the bottoms crisp.
9
Cook second batch
- Carefully wipe out the pan, then repeat with 1 tablespoon oil, 16 potstickers and ⅓ cup (80 ml) water: brown 2 to 3 minutes over medium-high, steam covered 6 minutes over medium, then uncover and crisp 1 to 2 minutes over medium-high.
- Check that one center reads 160°F (71°C).
- Serve right away.
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Ready when: Bottoms are golden and crisp, wrappers translucent, filling reads 160°F (71°C)
Tip: Let the pan cool 1 minute before adding the oil if it was left on high heat.
10
Cook third batch
- Wipe out the pan again and repeat with the last 1 tablespoon oil, the final 16 potstickers and the last ⅓ cup (80 ml) water, using the same times and heat levels.
- Check that one center reads 160°F (71°C), then serve with the dipping sauce.
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Ready when: Bottoms are golden and crisp, wrappers translucent, filling reads 160°F (71°C)
Tip: Keep finished batches on a plate in a 200°F (95°C) oven if you want everything to be served hot at once.

Good to know

Tips

Cold pork and stirring in one direction give a bouncy, juicy filling.
The filling makes about 765 g, so a level tablespoon (about 16 g) per wrapper fills 48 wrappers with nothing left over.
Don't crowd the pan; potstickers that are too close steam instead of browning.
Use a nonstick skillet and a tight-fitting lid so the steam stays in and the bottoms release cleanly.

Make ahead

Fill and pleat the potstickers up to 1 day ahead. Arrange on a parchment-lined tray, cover loosely, and refrigerate. Or freeze them on the tray until solid, about 1 hour, then transfer to a freezer bag. Cook from frozen without thawing, adding 2 to 3 minutes to the steaming time and confirming 160°F (71°C) in the center. The dipping sauce keeps 3 days in the fridge.

Storage & reheating

Cooked potstickers keep in an airtight container in the fridge for up to 3 days. Reheat in a lightly oiled nonstick skillet over medium heat with 1 tablespoon water, covered, for 3 to 4 minutes, then uncover to re-crisp. Uncooked frozen potstickers keep up to 2 months. Don't leave cooked potstickers at room temperature for more than 2 hours.

Substitutions

napa cabbage → green cabbage. Use the same weight, chop very finely, and salt and squeeze it the same way; the flavor is slightly more peppery.
ground pork → ground chicken or turkey thigh. Choose dark meat for juiciness; add 1 extra teaspoon sesame oil since it is leaner. Cook to 165°F (74°C).
Shaoxing wine → dry sherry. Use the same amount; rice wine also works.
Chinese black vinegar or unseasoned rice vinegar → unseasoned rice vinegar. Slightly milder and brighter; add a pinch of sugar if you like.