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In a large bowl, combine pork, cabbage, garlic, green onion, ginger, soy sauce, and sesame oil.
Working one at a time, set a wonton wrapper in the palm of your hand. Drop 1 teaspoon of the filling into the center of the wrapper.
Fill a small bowl with water. Dip your finger in the water and wet the edges of the wrapper.
Form the potsticker into your desired shape. For the Half Moon Shape: Fold the wrapper in half, pressing firmly in the center to seal. Continue to press firmly along the exposed edges until the potsticker is sealed completely.For Pleated Edges: Fold the wrapper in half, pressing firmly with your thumb in the center to seal the top and bottom layer. Working from the center to the right side, use your index finger on your opposite hand to lift and fold back the edge of the top layer and then press down firmly with your thumb to seal with the bottom layer. Pleat 3-4 times and then repeat on the left side. Each potsticker should have between 6-8 pleats.
Heat oil in a non-stick skillet over medium heat. Place potstickers onto hot oil and cook for 2-3 minutes (bottoms should be crispy and golden brown). Flip to the opposite side, add a tablespoon of water, and cover the pan, cook for another 3-4 minutes.
While potstickers are frying, mix together soy sauce, rice vinegar, and chili paste in a small bowl.
Serve the potstickers hot with the dipping sauce.