Cooking Methods for the Best Potsticker Recipe

In a medium bowl, toss the finely shredded Napa cabbage with 1/2 tablespoon of kosher salt. Let it sit for 15-20 minutes. The salt will draw out excess water. Squeeze the cabbage firmly with your hands (or in a clean kitchen towel) to remove as much liquid as possible. This step is crucial for preventing a soggy filling.

In a large bowl, combine the ground pork, the squeezed cabbage, scallions, ginger, garlic, soy sauce, sesame oil, white pepper, and the remaining 1/2 tablespoon of salt. Mix with your hands or a spatula until just combined. Overmixing can make the filling tough, so stop as soon as the ingredients are evenly distributed.

Set up a small bowl of water. Place a wrapper on your palm. Spoon about 1 to 1.5 teaspoons of filling into the center. Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling, pressing the edges together firmly to seal. You can either leave it as a half-moon or create small pleats along one side for a classic look. Ensure there are no air pockets and the seal is tight.

Place the finished potstickers on a baking sheet lined with parchment paper, making sure they don't touch (to prevent sticking). At this point, you can cook them immediately or freeze them for later (see my tips below).