Ingredients
Scale
- 1 ½ cups napa cabbage, very finely chopped
- 1 teaspoon salt, divided
- ½ lb. ground pork
- 4 green onions, thinly sliced
- 2 tablespoons soy sauce
- 2 teaspoons rice wine
- 2 teaspoons cornstarch, for binding
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon each: ground ginger, white pepper
- 30 dumpling wrappers, plus extra in case of breakage
- ½ cup water per batch, or chicken broth
- 4–6 tablespoons peanut oil, can sub canola, vegetable, avocado, or olive oil
- Chili crisp
- Chives, or green onions
- Toasted sesame seeds
Instructions
- Prepare a large nonstick skillet with a tight fitting lid (preferably clear).
- Place chopped cabbage on a paper towel-lined plate, sprinkle with half of the salt, and let it sit for at least 15 minutes. Squeeze out excess moisture afterward.
- Combine the ground pork with the remaining salt and mix with the other filling ingredients in a bowl.
- Working with 1-2 dumpling wrappers at a time, fill and fold them while keeping others covered to avoid drying out.
- Put just under 1 tablespoon of filling in each wrapper and moisten the edges with water before folding and pleating them.
- Cook half of the assembled dumplings flat-side-down in a heated skillet with oil until golden and crisp (2-4 minutes).
- Add water or broth, cover to steam, and set a timer for 8 minutes.
- After removing the cover, reduce heat and let any remaining moisture cook off for another 1-2 minutes before transferring to a plate. Repeat with the second batch.
- Garnish finished dumplings with chili crisp, chives, and toasted sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The napa cabbage must be squeezed well to prevent sogginess in the dumplings.
Use fresh wrappers and keep them covered to prevent drying while you work.
Feel free to adjust the oil type for frying to suit your preference.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Pan-frying and steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 potsticker
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg