Potstickers

Instructions

1. In a mixing bowl, combine the ground pork, chopped cabbage, scallions, minced garlic, soy sauce, sesame oil, grated ginger, salt, and black pepper. Mix until all ingredients are well combined. This will be your filling.
2. Place one potsticker wrapper in your hand. Add about 1 teaspoon of filling to the center of the wrapper. Be careful not to overfill, which can cause the wrapper to tear.
3. Dip your finger in a small bowl of water and moisten the edges of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges together to seal, making sure no filling is exposed. You can also create small pleats along the edge for decoration if desired.
4. Repeat the filling and sealing process with the remaining wrappers and filling.
5. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. When the oil is shimmering, carefully add enough potstickers, flat side down, to fill the pan in a single layer. Avoid overcrowding the pan.
6. Cook for 2-3 minutes, or until the bottoms are golden brown. It’s important not to move them around during this time to ensure they develop a nice crust.
7. Carefully add 1/4 cup water to the pan (watch out for steam), then cover the pan with a lid. Reduce heat to low and steam the potstickers for about 5-7 minutes, or until the water has evaporated and the potstickers are cooked through.
8. Remove the lid and increase the heat to medium-high again. Allow the potstickers to cook for another minute to re-crisp the bottoms.
9. Carefully remove the potstickers from the pan using a spatula. Avoid scraping the pan, as this can damage the non-stick surface.
10. Repeat with the remaining potstickers, adding more oil to the pan as necessary.
11. Serve the potstickers immediately with soy sauce on the side for dipping. Enjoy the contrast of the crispy bottom and juicy filling!