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Perfect Crispy Pan-Fried Dumplings (Potstickers)

Classic savory pork and cabbage dumplings with a delicate steamed top and an irresistibly crispy, deeply golden pan-fried bottom. Finished with scallions and sesame seeds.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese-Inspired, Japanese-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 0.75 lb ground pork about 20% fat is ideal
  • 2 cups Napa cabbage finely shredded
  • 1 tsp salt for drawing water from cabbage
  • 2 stalks scallions finely chopped
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 0.25 tsp white pepper
Wrappers & Cooking
  • 1 package round dumpling wrappers 30-40 count
  • 2 tbsp neutral cooking oil canola or vegetable
  • 0.33 cup water for steaming
Garnish
  • to taste toasted sesame seeds
  • to taste chili oil
  • to taste sliced scallions

Equipment

  • Large non-stick skillet with a tight-fitting lid
  • Large mixing bowl
  • Baking sheet
  • Thin spatula

Method
 

  1. Toss the shredded cabbage with 1 tsp salt. Let sit for 15 mins. Squeeze out as much liquid as possible with your hands. Discard the liquid.
  2. In a bowl, combine the dry cabbage, pork, scallions, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper. Mix vigorously in one direction until sticky.
  3. Place 1 heaping teaspoon of filling in the center of a wrapper. Wet the edges with water, fold in half, and pinch/pleat the edges to seal tightly. Press the bottom slightly flat. Keep covered with a damp towel.
  4. Heat oil in a large skillet over medium-high heat. Place dumplings flat-side down. Fry uncovered for 2-3 minutes until bottoms are light golden.
  5. Carefully pour the water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5-6 minutes until wrappers are translucent and filling is cooked.
  6. Remove the lid. Let any remaining water evaporate. Increase heat to medium and pan-fry for another 1-2 minutes until the bottoms are deeply golden and intensely crispy.
  7. Remove from pan using a thin spatula. Garnish immediately with sesame seeds, scallions, and chili oil. Serve hot with a soy-vinegar dipping sauce.

Notes

You can freeze uncooked dumplings on a baking sheet, then transfer to a bag. Cook them directly from frozen, just add 2 extra minutes to the steaming time.