Cooking Instructions

Follow these steps for perfect results

Ingredients

0/24 checked
6
servings
1 tbsp

vegetable oil

1 unit

leek

cleaned and thinly sliced

3 cup

napa cabbage

finely shredded

1 unit

garlic clove

pressed

1 tbsp

rice vinegar

1 unit

carrot

grated

1 piece

fresh ginger

peeled and grated

2 tsp

soy sauce

1 pound

ground pork

1 unit

egg

2 tbsp

scallion

finely sliced

1 unit

garlic clove

pressed

0.5 tsp

sesame oil

1 tbsp

light soy sauce

1 tbsp

rice wine vinegar

0.5 piece

fresh ginger

peeled and grated

0.25 cup

light soy sauce

0.5 piece

fresh ginger

peeled and grated

1 tsp

dark brown sugar

0.5 tsp

sesame oil

toasted

1 unit

lemon

zest and juice of

1 pack

wonton wrappers

square

0.5 cup

water

1 tbsp

vegetable oil

Step 1
~3 min

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

Step 2
~3 min

Add the thinly sliced leek and cook until it begins to soften, about 4 minutes.

Step 3
~3 min

Add the finely shredded napa cabbage, pressed garlic, and rice or white wine vinegar. Cook, stirring, until the cabbage is soft, about 4 minutes more.

Step 4
~3 min

Remove from the heat and stir in the finely grated carrot, grated ginger, and soy sauce. Allow the veggie filling to cool.

Step 5
~3 min

In a mixing bowl, combine the ground pork, egg, finely sliced scallion, pressed garlic, sesame oil, and light soy sauce for the pork filling. Mix until fully incorporated.

Step 6
~3 min

Keep the pork filling refrigerated until ready to use.

Step 7
~3 min

To make the dipping sauce, stir together light soy sauce, grated ginger, dark brown sugar, toasted sesame oil, lemon zest, and lemon juice in a small bowl until the sugar is dissolved.

Step 8
~3 min

Lay a square wonton wrapper on the work surface and put a heaping teaspoon of filling in the center.

Step 9
~3 min

Dip your finger in a little water and wet the edges of the wonton wrapper.

Step 10
~3 min

Pinch the edges together to form four right angles to create the potsticker.

Step 11
~3 min

Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat.

Step 12
~3 min

Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes.

Step 13
~3 min

Add 1/2 cup of water to the pan and immediately cover.

Step 14
~3 min

Allow the potstickers to steam for about 3 minutes, then remove the skillet lid.

Step 15
~3 min

Continue cooking until the water has nearly evaporated.

Step 16
~3 min

Transfer the cooked dumplings to a platter and serve immediately with the dipping sauce.

Pro Tips & Suggestions

Expert advice for the best results

Make sure to not overfill the potstickers.

Do not move potstickers while browning.

Serve the dipping sauce on the side for easy dipping.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be assembled ahead of time and cooked just before serving.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve as an appetizer or light meal.

Garnish with sesame seeds and chopped scallions.

Perfect Pairings

Food Pairings

Edamame
Seaweed Salad
Miso Soup

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

East Asia

Cultural Significance

Popular dish in Chinese and Japanese cuisine, often served during Lunar New Year.

Style

Occasions & Celebrations

Festive Uses

Lunar New Year
Family Gatherings

Occasion Tags

party
dinner party
appetizer
snack
holiday

Popularity Score

70/100

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