Step 1

Combine the cabbage, green onions, garlic, and ginger in the work bowl of a food processor and pulse until very finely chopped.

Step 2

Add the raw shrimp, ground pork, soy sauce, Shaoxing wine, sugar, cornstarch, and black pepper and pulse until thoroughly mixed.

Step 3

Cover a flat work surface with wax paper and place a small bowl of water within easy reach.

Step 4

Working with one wonton wrapper at a time, mound about 2 teaspoons of the filling in the center.

Step 5

Wet your index finger and moisten the entire outer edge of the wrapper around the filling and fold in half. Press the sides together and gently crimp with a fork.

Step 6

Whisk together the soy sauce, vinegar, crushed garlic, sesame oil, and sriracha in a measuring cup and set aside until ready to serve.

Step 7

For each batch of 12 dumplings, you'll need to heat 1-1/2 tablespoons of vegetable oil in a large frying pan (we recommend enameled cast iron) over medium-high heat.

Step 8

Add about 12 potstickers at a time and cook until the bottoms are golden brown, 2-1/2 to 3 minutes.

Step 9

Reduce the heat to medium, add 1/3 cup water to the pan and cover tightly.

Step 10

Cook until the filling is firm and cooked through and the water has evaporated, 3 to 4 more minutes. If desired, you can add a little more oil after the water has evaporated and crisp the exterior of the dumplings.

Step 11

Repeat with the remaining potstickers, or freeze according to the instructions below.

Step 12

Serve with individual bowls of soy dipping sauce.