Ingredients
For the filling:
  • 1 pound ground pork
  • 1/4 cup minced, blanched and squeezed dry Napa cabbage
  • 1/3 cup minced Chinese garlic chives
  • 2 teaspoons shaohsing rice cooking wine or sake, or bourbon, mirin, or can be omitted
  • 1 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
For the lattice mix:
  • 3 tablespoons cornstarch
  • 1 cup warm water
For the dumplings:
  • 24 thin round wonton wrappers
  • 3 tablespoons canola oil
  • Sesame oil (not toasted)
  • 2/3 cup water
  • Soy sauce, slivered or grated fresh ginger, and Chinese black vinegar, for dipping sauce
Preparation

For the filling: Combine ingredients and mix well.

For the lattice mix: Combine in a squeeze bottle and shake.

For the dumplings: Spoon about 1 tablespoon filling on a wrapper and wet the edge. Fold the wrapper in half, making a half-moon shape, and seal the edge, pleating decoratively to form the dumpling. Stand the dumpling with the fold upright. Repeat with the remaining filling and wrappers.

Preheat a nonstick sauté pan over medium heat. Add a little canola oil and arrange 6 to 8 dumplings in a star pattern or circle. Sear for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook for about 3 minutes. The pan should be dry, then drizzle with sesame oil and turn the heat up to medium-high to brown the bottoms again, uncovered.

Squirt a few tablespoons of the Lattice Mix around the dumplings, cover for 45 seconds, then remove lid and cook until Lattice Mix is crisp and golden-brown. Remove pot stickers with a large, thin spatula and flip onto a plate to reveal the golden-brown bottom.

 

For the dipping sauce, use a mixture of 2 parts soy sauce to 1 part Chinese black vinegar with the ginger. Serve the dumplings hot with the dipping sauce.