Ingredients:
- 2 cups (250g) all-purpose flour, plus extra for dusting
- ¾ cup (180ml) warm water
- ½ teaspoon salt (2.5ml)
- 1 pound (450g) ground pork
- 4 cups (400g) finely shredded Napa cabbage (about ½ medium head)
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) sake (or dry sherry)
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15g) minced fresh ginger
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 teaspoon (5ml) cornstarch
- ½ teaspoon (2.5ml) salt
- ¼ teaspoon (1.25ml) ground white pepper (black pepper is fine too)
- 2 tablespoons (30ml) vegetable oil
- ½ cup (120ml) water (for steaming)
Instructions:
- Make the Dough (if not using store-bought wrappers): Combine flour and salt, gradually add warm water, and knead into a smooth dough. Rest for 30 minutes, covered.
- Prepare the Filling: Combine all filling ingredients in a bowl. Mix well and let rest while the dough rests.
- Assemble the Potstickers: Divide the dough into small portions. Roll each portion into a thin circle (or use store-bought wrappers). Place a spoonful of filling in the center, moisten the edges with water, and fold into a half-moon shape, crimping the edges to seal.
- Cook the Potstickers: Heat vegetable oil in a large skillet over medium-high heat. Arrange potstickers in the skillet, flat side down (without overcrowding). Cook until golden brown on the bottom.
- Steam the Potstickers: Pour water into the skillet, immediately cover with a lid, and reduce heat to medium. Steam until the water has evaporated and the potstickers are cooked through.
- Serve Immediately: Serve hot with your favourite dipping sauce.