Crispy Pork and Cabbage Potstickers with Dipping Sauce

Why You’ll Love This Recipe

• Juicy, well-seasoned pork and napa cabbage filling with fresh ginger and scallion.
• Signature crispy “skirt” for restaurant-style crunch at home.
• Balanced, tangy black vinegar–soy dipping sauce made in minutes.
• Freezer-friendly and perfect for batch cooking or parties.

Grocery List

• Produce: Napa cabbage, scallions, fresh ginger, garlic (optional)
• Dairy: None required (1 large egg optional for binding if desired)
• Pantry: Ground pork, round dumpling wrappers, soy sauce, Chinese black vinegar (Chinkiang), Shaoxing wine or dry sherry, toasted sesame oil, oyster sauce (optional), sugar, ground white pepper, cornstarch, all-purpose flour, neutral oil, chili crisp (optional)

Full Ingredients

Pork & Cabbage Filling

• 1 lb (450 g) ground pork, 80–85% lean
• 3 cups (about 8 oz/225 g) napa cabbage, very finely chopped
• 1 tsp kosher salt (to wilt the cabbage)
• 3 scallions, finely sliced (white and green parts)
• 1 tbsp fresh ginger, finely grated
• 1 small garlic clove, minced (optional)
• 2 tbsp soy sauce (regular/light)
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp toasted sesame oil
• 1 tbsp oyster sauce (optional but delicious)
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 1 tbsp cornstarch

Wrappers & Assembly

• 36 round potsticker/gyoza wrappers (3.5-inch/9 cm)
• Small bowl of water (for sealing)
• Parchment-lined sheet pan and damp towel (to prevent drying)

Pan-Frying & Lacy Skirt

• 3 tbsp neutral oil (such as canola or peanut), divided
• For each 10-inch skillet batch (about 12 dumplings): 1/2 cup (120 ml) water + 2 tsp all-purpose flour + 2 tsp cornstarch, whisked smooth

Black Vinegar–Soy Dipping Sauce

• 3 tbsp Chinese black vinegar (Chinkiang)
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 1 tsp very finely minced fresh ginger
• 1–2 tsp chili crisp or chili oil (optional)

Optional Garnish

• Sliced scallions
• Toasted sesame seeds

Step-by-Step Instructions

Step 1: Wilt and squeeze the cabbage

Place the finely chopped napa cabbage in a bowl and toss with 1 teaspoon kosher salt. Let stand 10 minutes to draw out moisture. Transfer to a clean kitchen towel and squeeze firmly until mostly dry. Removing excess water keeps the filling juicy, not soggy.

Step 2: Make the pork filling

In a large bowl, combine ground pork, ginger, garlic (if using), scallions, soy sauce, Shaoxing wine, sesame oil, oyster sauce (if using), sugar, white pepper, and cornstarch. Stir vigorously with chopsticks or a spoon for 1–2 minutes until the mixture becomes tacky and cohesive. Fold in the well-squeezed cabbage. Cover and refrigerate while you set up your station.

Step 3: Set up a dumpling station

Arrange wrappers, a small bowl of water for sealing, a damp towel to cover wrappers and filled dumplings, and a parchment-lined sheet pan. Keeping wrappers covered prevents cracking and makes sealing easier.

Step 4: Fill and fold

Working with one wrapper at a time, place about 2 teaspoons (10–12 g) filling in the center. Lightly moisten the edge with water. Fold into a half-moon, pleating the front side and pressing it against the back to seal (aim for 4–6 pleats). Press out any air pockets and ensure the seam is tight. Set on the tray and keep covered with a damp towel. Repeat with remaining wrappers.

Step 5: Brown the bottoms

Heat a 10-inch nonstick or well-seasoned carbon-steel skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Arrange about 12 dumplings flat-side down in a single layer. Cook 2–3 minutes until the bottoms turn light golden.

Step 6: Steam with a lacy slurry

Whisk together 1/2 cup water, 2 teaspoons flour, and 2 teaspoons cornstarch until smooth. Carefully pour the slurry around the dumplings (not directly over the tops). Immediately cover, reduce heat to medium, and steam 5–6 minutes (7–8 minutes if frozen) until wrappers are translucent and the filling reaches 160°F/71°C.

Step 7: Crisp the skirt and release

Uncover and cook 2–4 minutes until the water evaporates and a thin, golden, lacy skirt forms around the dumplings. Loosen the edges with a spatula, place a plate over the skillet, and invert to release the whole cluster. Wipe the skillet, add fresh oil, and repeat with remaining dumplings and slurry.

Step 8: Make the dipping sauce and serve

Stir together black vinegar, soy sauce, sugar, sesame oil, ginger, and chili crisp (if using). Serve potstickers hot with the sauce. Garnish with scallions and sesame seeds if you like.

Pro Tips

• Salt and squeeze the cabbage thoroughly; excess moisture prevents crisp bottoms.
• Mix the filling until tacky—this helps bind it and creates a bouncy, juicy texture.
• Keep wrappers and filled dumplings covered with a damp towel at all times.
• Use a nonstick or well-seasoned pan with a tight-fitting lid for reliable release and steam.
• Cook a small “test” dumpling first; adjust salt or white pepper to taste before folding the rest.

Variations

• Pork + Shrimp: Replace 1/3 of the pork with finely chopped raw shrimp for sweetness and snap.
• Chicken + Chive: Use ground chicken thighs and add 1/2 cup Chinese chives; season the same way.
• Mushroom + Tofu (Vegetarian): Replace pork with 8 oz finely chopped mushrooms sautéed dry + 6 oz firm tofu crumbled; increase soy to 3 tbsp and add 1 extra tbsp cornstarch.

Storage & Make-Ahead

Uncooked dumplings: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen—do not thaw; add 1–2 minutes to the covered steaming time. Cooked leftovers: Refrigerate up to 2 days; re-crisp in a lightly oiled skillet over medium heat for 3–4 minutes per side. Filling can be made up to 24 hours ahead and kept chilled. Wrappers dry quickly—assemble just before cooking or freeze immediately.

Nutrition (per serving)

Approximate for 6 potstickers with 1 tablespoon dipping sauce: 410 calories, 20 g protein, 35 g carbohydrates, 20 g fat (4 g saturated), 2 g fiber, 1200 mg sodium. Values will vary based on wrappers, oil absorption, and optional ingredients.