Pork and Cabbage Potstickers

Ingredients

• 1 lb ground pork
• 2 cup finely chopped green cabbage or napa cabbage (about 1/4 of a small head)
• 1/2 tsp kosher salt, for the cabbage
• 3 scallions, finely chopped (white and green parts)
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp granulated sugar
• 1/2 tsp white pepper (or 1/4 tsp black pepper)
• 1 large egg
• 1 package round dumpling or gyoza wrappers (about 40–50 wrappers, found in the refrigerated section)
• 1 small bowl of water, for sealing the dumplings
• 3 tbsp neutral oil (canola, vegetable, or avocado), divided, for pan-frying
• 2/3 cup water, divided, for steaming
• 1/4 cup low-sodium soy sauce, for the dipping sauce
• 2 tbsp rice vinegar, for the dipping sauce
• 1 tsp toasted sesame oil, for the dipping sauce
• 1 scallion, thinly sliced, for the dipping sauce
• 1 tsp chili crisp or chili oil, optional, for the dipping sauce

Steps

1. 1

   Place the chopped cabbage in a colander set over a bowl or in the sink. Sprinkle with the 1/2 teaspoon of salt and toss to coat. Let it sit for 10 minutes — the salt pulls the water out so the dumplings don't get soggy from the inside. While it sits, set up the rest of the workstation: a small bowl of water, a clean tray dusted lightly with flour or lined with parchment, the wrappers (kept under a damp paper towel so they don't dry out), and a clean cutting board for folding.

2. 2

   When the 10 minutes are up, gather the cabbage in your hands or in a clean kitchen towel and squeeze it firmly over the sink. Real squeezing — you want at least 1/4 cup of liquid out. The cabbage should look noticeably smaller and feel almost dry. Transfer to a large mixing bowl.

3. 3

   Add the ground pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar, white pepper, and egg to the bowl with the cabbage. Mix with clean hands or a sturdy spoon for about a minute, until the filling is uniform and slightly sticky — that stickiness means the proteins have come together and the dumplings will hold their shape.

4. 4

   Optional but recommended: cook a tiny test patty. Heat a small skillet, drop in a teaspoon of filling, flatten it, and cook through. Taste it and adjust the rest of the filling for salt or pepper. This is the only chance to fix the seasoning.

5. 5

   Set up the assembly line. Place a wrapper flat on the cutting board. Spoon a heaping teaspoon of filling into the center — resist the urge to overstuff, that is the number-one beginner mistake and the dumpling will burst open in the pan. Dip a finger in the water and run it lightly around the edge of the wrapper.

6. 6

   Fold the wrapper in half over the filling to make a half-moon. Pinch the center closed first, then work outward from the center to each side, making 3–4 small pleats along the front edge while keeping the back edge flat. The pleats should fan toward the front. If pleating feels fussy, just pinch the half-moon closed all the way around — they will still cook beautifully. Place each finished dumpling seam-side up on the floured tray, and keep the unused wrappers covered the whole time.

7. 7

   Once all the dumplings are folded, stir together the dipping sauce: soy sauce, rice vinegar, sesame oil, sliced scallion, and chili crisp if using. Set on the table.

8. 8

   To cook the dumplings, heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat until shimmering. Add the dumplings flat-side down in a tight single layer — they can touch but should not overlap. Cook undisturbed for 2–3 minutes, until the bottoms are deeply golden brown. Do not stir, do not poke, do not move them.

9. 9

   Carefully pour 1/3 cup of water into the skillet — it will steam dramatically — and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, until the water has fully evaporated and the wrappers look translucent and tender.

10. 10

    Uncover, drizzle a teaspoon more of oil around the edges of the pan, and let the bottoms re-crisp for another 30–60 seconds. Slide the dumplings out onto a serving platter, crispy side up — that golden bottom is the whole point of a potsticker.

11. 11

    Repeat with the remaining oil, water, and dumplings for a second batch if needed. Serve hot with the dipping sauce. Any uncooked dumplings on the floured tray freeze beautifully — arrange them in a single layer on the tray, freeze until solid (about 1 hour), then transfer to a freezer bag. Cook from frozen the same way, just add 2 extra minutes to the steam step.