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In a large bowl, combine the ground pork, napa cabbage, chives, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.

Lay out a potsticker wrapper on a clean surface. Place about 1 tablespoon of the pork filling in the center of the wrapper. Moisten the edges of the wrapper with a little water.

Fold the wrapper in half to form a half-moon shape. Pinch the edges together to seal, creating small pleats along the sealed edge for a classic potsticker look. Repeat with the remaining wrappers and filling.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully place a single layer of potstickers in the pan, making sure not to overcrowd it. Cook for 2-3 minutes until the bottoms are golden brown and crispy.

Pour 1/2 cup of water into the skillet. Immediately cover the pan with a lid and reduce the heat to medium-low. Steam the potstickers for 6-8 minutes, or until the pork filling is cooked through and the water has evaporated.

Remove the lid and increase the heat to medium-high again. Drizzle with the remaining 1 tablespoon of vegetable oil, if needed, and cook for another 1-2 minutes to re-crisp the bottoms. Transfer the cooked potstickers to a serving platter.

While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, chili garlic sauce, and sliced green onion. Serve the potstickers hot with the dipping sauce.


In a large bowl, combine the ground pork, napa cabbage, chives, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.

Lay out a potsticker wrapper on a clean surface. Place about 1 tablespoon of the pork filling in the center of the wrapper. Moisten the edges of the wrapper with a little water.

Fold the wrapper in half to form a half-moon shape. Pinch the edges together to seal, creating small pleats along the sealed edge for a classic potsticker look. Repeat with the remaining wrappers and filling.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully place a single layer of potstickers in the pan, making sure not to overcrowd it. Cook for 2-3 minutes until the bottoms are golden brown and crispy.

Pour 1/2 cup of water into the skillet. Immediately cover the pan with a lid and reduce the heat to medium-low. Steam the potstickers for 6-8 minutes, or until the pork filling is cooked through and the water has evaporated.

Remove the lid and increase the heat to medium-high again. Drizzle with the remaining 1 tablespoon of vegetable oil, if needed, and cook for another 1-2 minutes to re-crisp the bottoms. Transfer the cooked potstickers to a serving platter.

While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, chili garlic sauce, and sliced green onion. Serve the potstickers hot with the dipping sauce.
