Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (180ml) boiling water
  • 1 teaspoon (5ml) vegetable oil
  • 1 pound (450g) ground pork
  • 1 cup (100g) finely chopped Napa cabbage (or Savoy Cabbage)
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (or dry sherry)
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon chili garlic sauce (optional)
  • 2 tablespoons vegetable oil
  • ½ cup (120ml) water

Instructions:

  1. Make the Dough: Combine flour and boiling water. Knead until smooth, then rest.
  2. Prepare the Filling: Combine all filling ingredients in a bowl. Mix well.
  3. Shape the Dumplings: Roll out dough, cut into circles (or form by hand), and fill. Pleat edges to seal.
  4. Cook the Potstickers: Heat oil in a skillet. Arrange potstickers, bottom-side down, and cook until golden brown.
  5. Steam the Potstickers: Add water to the skillet, cover, and steam until the water evaporates and the filling is cooked through.
  6. Make the Dipping Sauce: Whisk together all dipping sauce ingredients.
  7. Serve: Serve potstickers immediately with dipping sauce.