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Classic Pork and Cabbage Potstickers from Scratch

Authentic, handmade dumplings featuring a juicy ground pork and Napa cabbage filling, encased in chewy homemade wrappers. Pan-fried using the traditional fry-steam-fry method for an irresistible crispy bottom.

Prep 60 min Cook 20 min Total 110 min Level Intermediate

Serves 6

Ingredients

Dumpling Wrappers

3 cups All-purpose flour — plus extra for dusting
0.5 cup Boiling water — just off the boil
0.33 cup Cold water
0.5 teaspoon Salt

Pork and Cabbage Filling

1 lb Ground pork — preferably 70/30 or 80/20 lean-to-fat ratio
3 cups Napa cabbage — finely minced
1 teaspoon Kosher salt — divided (half for cabbage, half for pork)
3 stalks Green onions — finely chopped
1 tablespoon Fresh ginger — grated
2 cloves Garlic — minced
2 tablespoons Light soy sauce
1 tablespoon Shaoxing wine — substitute dry sherry if unavailable
1 tablespoon Toasted sesame oil
0.25 teaspoon White pepper

Cooking and Dipping

2 tablespoons Neutral oil — canola, vegetable, or peanut oil; per batch
0.33 cup Water — for steaming; per batch
3 tablespoons Light soy sauce — for dipping sauce
2 tablespoons Chinese black vinegar (Chinkiang) — for dipping sauce
1 tablespoon Chili oil (optional) — to taste, for dipping sauce

Instructions

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the boiling water. Stir with chopsticks or a wooden spoon until crumbly. Pour in the cold water and continue to stir until a shaggy dough forms.
~5 min
Using boiling water gelatinizes some of the starch, making the dough more supple and easier to roll.
Knead the dough by hand in the bowl or on a clean work surface for 5-8 minutes until smooth and elastic. Shape into a ball, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes.
~35 min
Resting the dough relaxes the gluten, ensuring the wrappers won't shrink when you roll them out.
While the dough rests, place the minced Napa cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Toss and let sit for 15 minutes to draw out excess moisture. Squeeze the cabbage tightly in your hands or using a clean kitchen towel to drain as much water as possible. Discard the liquid.
~15 min
Do not skip squeezing the cabbage! Excess water will make your filling mushy and break your wrappers.
In a large bowl, combine the ground pork, squeezed cabbage, green onions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, and remaining 1/2 teaspoon of salt. Stir vigorously in one direction until the mixture becomes sticky and cohesive.
~5 min
Stirring in one direction develops the proteins in the meat, creating a juicier, bouncier filling.
Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the others covered. Roll the piece into a long rope about 1 inch thick. Cut the rope into 12 equal pieces (about 10-12g each).
~5 min
Dust the pieces lightly with flour so they don't stick to each other.
Flatten each small piece of dough with your palm. Using a small rolling pin, roll the dough into a 3 to 3.5-inch circle, rotating the dough as you roll to make the edges thinner than the center.
~15 min
A thicker center prevents the filling from breaking through the bottom during cooking.
Place about 1 tablespoon of filling in the center of a wrapper. Fold the wrapper in half to form a half-moon shape. Pinch the center together, then make 3-4 pleats on each side, pressing firmly to seal the dumpling completely. Place on a parchment-lined baking sheet dusted with flour.
~20 min
If the dough feels dry, dab the edges with a tiny bit of water to help them seal.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Arrange the potstickers in a single layer, flat side down, and cook uncovered until the bottoms are light golden brown, about 2-3 minutes.
~3 min
Don't overcrowd the pan; leave a little space between the dumplings as they will expand slightly.
Carefully pour 1/3 cup of water into the skillet (it will splatter!), immediately cover with a tight-fitting lid, and reduce the heat to medium. Let the dumplings steam for 6-8 minutes, or until most of the water has evaporated.
~8 min
This is the 'steam' part of the fry-steam-fry technique, which cooks the filling and wrapper entirely.
Remove the lid and let the dumplings cook for another 1-2 minutes until all the water is completely gone and the bottoms are deep golden brown and crispy again. Remove from heat.
~2 min
Listen to the pan: it will change from a bubbling steam sound to a crackling sizzle when the water is gone.
Mix the dipping sauce ingredients (soy sauce, black vinegar, and chili oil) in a small bowl. Serve the potstickers immediately alongside the dipping sauce.
~2 min

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

Large mixing bowls
Small Asian rolling pin
Large non-stick skillet or cast iron pan with a tight-fitting lid
Measuring cups and spoons
Clean kitchen towel

Tips & Storage

To freeze: Place uncooked, assembled dumplings in a single layer on a floured baking sheet. Freeze until solid (about 2 hours), then transfer to a zip-top freezer bag. They can be cooked straight from frozen; just add 2-3 extra minutes to the steaming time.
If your dough keeps springing back when rolling, let it rest for another 10-15 minutes.
Ensure your pork is not too lean. The fat is essential for a juicy filling.
Storage: Store leftover cooked potstickers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of oil and water, covered, until warmed through, then uncover to re-crisp the bottoms. Freeze raw dumplings for up to 3 months.