1-First Step: Prepare the MushroomsStart by placing your dried shiitake mushrooms in a heatproof bowl and covering them with boiling water. Let them soak for 20 minutes until they become soft and plump. Once rehydrated, squeeze out the excess water and finely chop them. Dried shiitake mushrooms have a much stronger umami flavor than fresh ones, which is why they’re perfect for this recipe. If you can only find fresh shiitakes, you can use them, but the flavor won’t be quite as intense.

2-Second Step: Prepare the CabbageWhile your mushrooms are soaking, toss your finely chopped Chinese cabbage (Napa cabbage) with 1/2 teaspoon of salt in a bowl. Let it sit for 15 minutes. This process draws out excess moisture from the cabbage, which is crucial too much liquid in your filling will make soggy dumplings that are hard to seal. After 15 minutes, gather the cabbage in your hands and squeeze firmly to remove as much liquid as possible. The cabbage should look slightly wilted but still maintain some texture.

3-Third Step: Make the FillingIn a large bowl, combine your prepared cabbage and chopped mushrooms with 250 grams of fatty pork mince, 1/4 cup of finely chopped garlic chives, 2 teaspoons of soy sauce, 1 1/2 teaspoons of Chinese wine, 1/2 teaspoon of sesame oil, 1/4 teaspoon of white pepper, 1 minced garlic clove, and 1/2 teaspoon of grated fresh ginger. Now here’s where technique matters: mix everything together by hand, really working the mixture for at least 2 minutes until it becomes sticky and well-combined. This develops the proteins in the meat and creates that bouncy, juicy texture you want in a good potsticker.

4-Fourth Step: Wrap the DumplingsNow comes the fun part! Place a dumpling wrapper in the palm of your non-dominant hand. Dip your finger in water and moisten half of the wrapper’s edge this acts as glue. Add about one heaping tablespoon of filling to the center of the wrapper. Don’t overfill, or sealing becomes difficult.Fold the wrapper over into a half-moon shape. You have two options here: simply press the edges together flat for a quick and easy seal, or create pleats for that classic potsticker look. For pleats, pinch and fold one side against the flat edge, creating 5-7 pleats. Form the dumpling with a slight curve so the pleats face upward. Place finished dumplings on a tray and cover with cling wrap or a damp towel to prevent drying.

5-Fifth Step: Pan-Fry the PotstickersHeat 2 teaspoons of vegetable oil in a non-stick pan over medium-high heat. Add 8 to 10 dumplings per batch, pressing them gently to ensure the bases sit flat in the pan. Cook for about 2 minutes until the bottoms turn a beautiful golden brown. Don’t move them around you want that crispy bottom to develop.

6-Sixth Step: Steam to PerfectionOnce the bases are golden, carefully add 1/2 cup of water to the pan expect some sizzling! Immediately cover with a lid to trap the steam. Let the dumplings steam for 7 minutes. If the water evaporates too quickly, add a little more. The steam cooks the filling through while keeping the wrapper tender.

7-Final Step: Crisp and ServeRemove the lid and let any remaining water evaporate. Continue cooking until the bottoms become crispy again, about 1-2 minutes. Your Chinese Dumplings Potstickers should now have that signature contrast: crispy golden bottoms and tender tops. Transfer to a serving plate and repeat with remaining dumplings.