Ingredients

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1 lb ground pork

1 cup shredded cabbage (optional)

3 green onions, thinly sliced

1 garlic clove, finely minced

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tsp sesame oil

½ tsp ground ginger

Salt and black pepper, to taste

60 wonton wrappers

Cooking oil, for frying

Sliced green onions, for garnish

Sesame seeds, for garnish

Soy sauce, for serving

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Instructions

1. Prepare the filling: In a large bowl, combine the ground pork, green onions, garlic, ginger, soy sauce, hoisin sauce, sesame oil, salt, and pepper. Mix well until evenly combined. If using cabbage, stir it in at this stage.

2. Fill the wrappers: Place one wonton wrapper on a clean surface. Lightly moisten the edges with water using your finger. Add a small spoonful of the pork mixture to the center.

3. Shape the dumplings: Fold the wrapper over to create a half-moon shape, then press the edges firmly to seal. You can crimp the edges for a decorative look if desired. Set each finished dumpling aside and repeat with the remaining filling and wrappers.

4. Pan-fry: Heat a few tablespoons of oil in a nonstick skillet over medium heat. Arrange the pot stickers upright in the pan and cook for a few minutes, until the bottoms turn golden brown and crispy.

5. Steam: Carefully pour about ⅓ cup of water into the skillet and immediately cover with a lid. Let the dumplings steam for 3–4 minutes, or until the water has mostly evaporated.

6. Finish cooking: Remove the lid and let the pot stickers cook for about 1 more minute to crisp up the bottoms again.

7. Serve: Transfer to a plate and garnish with sliced green onions and sesame seeds. Serve warm with soy sauce for dipping.