9 steps, about 60 minutes start to finish.
Finely chop the water chestnuts and green onions. Mince the garlic and ginger.
In a large bowl, combine the ground pork, chopped water chestnuts, green onion, garlic, ginger, and soy sauce. Mix well.
Place a dumpling wrapper on a clean surface. Put about 1 tablespoon of filling in the center.
Wet the edge of the wrapper with a dab of water. Fold the wrapper in half to form a half-moon shape. Pinch and pleat the edges to seal tightly.
Heat 1 tablespoon of oil in a large skillet with a lid over medium-high heat.
Add potstickers flat-side down in a single layer. Cook for 2 minutes until the bottoms are golden brown.
Add ¼ cup of water to the skillet (careful, it will sizzle). Immediately cover with the lid and steam for 6–8 minutes until the water evaporates and the filling is cooked through.
Remove the lid and cook for 1 more minute until the bottoms are crispy again.
Serve with soy sauce, rice vinegar, and chili oil.
“Work in batches and don't overcrowd the pan. Keep uncooked potstickers covered with a damp towel to prevent drying out. Uncooked potstickers freeze beautifully: freeze on a tray, then bag.”
