Potstickers (The Best Recipe!)

Mix the flour with water and knead for about 20–25 minutes, or until the dough becomes soft. Divide the dough into two equal portions and roll each into a cylinder about 1 inch (2.5 cm) in diameter. Cover them with a wet towel and set aside

To make the wrappers, cut the dough into 1/4-inch (5 mm) pieces and roll them into balls. Use a rolling pin to flatten each ball into a round wrapper, about 3 inches (7 cm) in diameter. Repeat until all the dough balls are used. (You can also use a pack of store-bought potsticker wrappers.)

Combine all the ingredients in a small bowl and stir to mix well. Set aside

Combine the ground pork, napa cabbage, scallions, white pepper, wine, sesame oil, salt, and ginger in a bowl. Stir to mix well and set aside

Place a small spoonful of filling in the center of the wrapper. Dab a little water with your finger around the edge of the skin. Fold and pleat the potsticker, making about 5 pleats. Repeat until all the ingredients are used

Add vegetable oil to a frying pan (non-stick preferred) and heat over medium heat. Arrange the dumplings in the pan and pan-fry the potstickers until the bottoms are golden brown and crispy. Add the water and immediately cover the pan with its lid

Steam and cook the potstickers until the water has evaporated. Then, turn the heat to low and cook the potstickers for an additional minute. Dish out and serve hot with potsticker dipping sauce