Nickel Allergy Friendly Easy Potstickers
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground pork
- 1 cup napa cabbage, finely shredded
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ¼ tsp white pepper
For the dumplings
- 24 round dumpling wrappers (about 3-inch diameter)
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- ⅓ cup water, divided
For the dipping sauce
- 3 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp chili oil (optional)
Instructions
- 1
Place the shredded napa cabbage in a colander, toss with a pinch of salt, and let it sit for 10 minutes. Squeeze out as much moisture as possible with your hands, then transfer to a large mixing bowl.
- 2
Add the ground pork, green onions, soy sauce, sesame oil, ginger, garlic, and white pepper to the bowl with the cabbage. Mix with your hands or a fork until the ingredients are evenly combined and the mixture holds together when pressed.
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