How to Make Your Own Pork-Filled Chinese Potstickers

Gather the ingredients. The Spruce Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes. The Spruce Squeeze out the excess moisture. The Spruce In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper. The Spruce In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. The Spruce Knead the dough on a lightly floured surface about 5 minutes, or until smooth. The Spruce Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices. The Spruce Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. The Spruce Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. The Spruce Repeat with the remaining slices of dough and filling. The Spruce Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. The Spruce Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. The Spruce Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed. The Spruce Repeat with the remaining dumplings. The Spruce To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. The Spruce Serve with the dumplings. The Spruce Enjoy! The Spruce