Chinese Potstickers

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, chopped Napa cabbage, green onions, garlic, and ginger. Add soy sauce, sesame oil, Shaoxing wine, and white pepper. Mix thoroughly until all ingredients are well incorporated.
2. Form the dumplings
   Place a dumpling wrapper in your palm and add about 1 tablespoon of filling to the center. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a half-moon shape, then pinch the center together. Create 5-6 pleats along each side, working from the center outward. Press firmly to seal completely.
3. Arrange the potstickers
   Place the formed potstickers on a parchment-lined baking sheet, making sure they don't touch each other to prevent sticking. Cover with a slightly damp kitchen towel to prevent them from drying out if not cooking immediately.
4. Cook the potstickers
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place potstickers flat-side down in the pan, arranging them in a circular pattern. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
5. Steam to finish cooking
   Carefully add ½ cup of water to the pan (it will splatter, so stand back) and immediately cover with a lid. Reduce heat to medium and let the potstickers steam for about 6-8 minutes, until the water has evaporated and the filling is cooked through.
6. Prepare the dipping sauce
   While the potstickers are cooking, combine soy sauce, rice vinegar, chili oil, and sesame oil in a small bowl. Stir well to mix all ingredients thoroughly.
7. Serve immediately
   When the potstickers are fully cooked and the water has evaporated, remove the lid and cook for another minute to crisp up the bottoms again. Transfer to a serving plate, crispy-side up, and serve hot with the dipping sauce on the side.