Juicy pork dumplings pan-fried crisp on the bottom and steamed tender, with a dipping sauce.
9 steps, about 50 minutes start to finish.
In a large bowl, combine ground pork, green onions, ginger, water chestnuts, soy sauce, sesame oil, rice vinegar, and white pepper. Mix well.
Place a small amount of filling (about 1 tsp) in the center of a dumpling wrapper.
Wet the edges of the wrapper with a little water. Fold the wrapper over the filling and pleat/crimp the edges to seal tightly.
Heat vegetable oil in a non-stick skillet or well-seasoned cast iron over medium-high heat.
Place pot stickers flat-side down in the pan. Cook undisturbed for 2-3 minutes until the bottoms are golden brown.
Carefully pour in 1/3 cup water or broth (it will splatter). Immediately cover with a lid.
Steam for 5-6 minutes until the water has evaporated and the filling is fully cooked.
Remove lid and let any remaining moisture cook off, allowing the bottoms to crisp again.
Serve with dipping sauce.
“Brown the flat bottoms undisturbed first, then add the water and clap the lid on fast, it will splatter. That steam finishes the filling, and cooking off the last of it crisps the bottoms right back up.”
