pot stickers
Ingredients
- 1 lb ground pork (20% fat), chilled
- 2 cups napa cabbage, finely minced and squeezed dry
- 3 green onions, white and light green parts, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 24 round wonton wrappers
- 3 tbsp neutral oil for pan-frying, divided
- ½ cup water for steaming
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- In a bowl, combine chilled ground pork, squeezed cabbage, green onions, soy sauce, sesame oil, rice vinegar, ginger, and garlic. Mix gently with chopsticks until just combined—do not overwork or filling will become dense.
- Place 1 heaping teaspoon filling in center of each wonton wrapper. Wet edges with water using your finger. Fold wrapper in half to create a triangle, press to seal, then bring two corners together and pinch to seal into a purse shape. Place finished pot stickers seam-side up on a parchment-lined tray.
- Heat 1.5 tbsp oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place 12 pot stickers flat-side down in pan in a single layer without crowding. Pan-fry for 2-3 minutes until bottoms are golden brown.
- Add ¼ cup water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 6-7 minutes until water is mostly absorbed and wrappers are translucent.
- Remove lid, add cornstarch slurry to pan liquid, swirl gently for 30 seconds to coat pot stickers with glaze, then transfer to a plate. Repeat steps 3-5 with remaining 1.5 tbsp oil and 12 pot stickers.
- Serve immediately while edges are crispy and centers are tender, with dipping sauce of soy sauce, rice vinegar, and sesame oil on the side.
Inspired by Taichi Kitamura’s winning pot stickers. This is a plausible recreation, not the chef’s original recipe.