Ingredients
- 1/2 head green cabbage, cored and finely shredded
- 1/2 tsp kosher salt
- 6 green onions, finely sliced and divided
- 4 cloves garlic, grated
- 1/4 cup plus 2 tbsp soy sauce, divided
- 1 tbsp grated fresh ginger or ginger paste
- 1 tbsp + 1 tsp hoisin sauce, divided
- 1 tsp sesame oil
- 1 lb ground pork
- 1 (10–12 oz) package dumpling wrappers (gyoza)
- 1 tbsp vegetable oil, or more as needed
- 2 tbsp rice vinegar
- Chili oil, to serve (optional)
Instructions
- Place shredded cabbage in a fine-mesh strainer set over a bowl. Toss with salt and let sit 20 minutes. Squeeze out excess moisture and discard liquid.
- In the cabbage bowl, stir together 5 sliced green onions, garlic, 2 tbsp soy sauce, ginger, 1 tbsp hoisin, and sesame oil. Add ground pork and mix until just combined. Cover and chill at least 30 minutes.
- Working one wrapper at a time, add about 1 tablespoon filling to center. Keep remaining wrappers covered to prevent drying. Moisten edges and fold into a half-moon or pleated gyoza shape. Transfer finished pot stickers to a baking sheet, flat-side down.
- Heat 1 tbsp vegetable oil in a large nonstick skillet over medium. Arrange pot stickers flat-side down and cook, without moving, until bottoms are golden (2–3 minutes).
- Pour in 1/3 cup water, cover immediately and steam 3 minutes (5 minutes if frozen). Uncover and continue cooking until water evaporates and bottoms form a deep golden crust, about 2 more minutes. Remove and repeat with remaining pot stickers.
- Meanwhile, whisk together the dipping sauce: remaining 1/4 cup soy sauce, 2 tbsp rice vinegar, remaining sliced green onion, and remaining 1 tsp hoisin. Serve pot stickers hot with sauce and optional chili oil.
Tip: If gyoza wrappers are unavailable, use wonton wrappers — dab water on the corners, add filling, and fold into triangles. Freezing: freeze uncooked pot stickers on a tray for 1 hour, then bag for up to 1 month; cook from frozen and add 2–4 minutes to the cook time.