Gather all the ingredients and take a group photo if you like. Then put everything back except the flour and salt—we’ll start with the potsticker wrappers.

Cover the bowl and let the dough rest at room temperature for 1 hour. (Optional: take a photo with your timer!)

Next, prepare the Napa cabbage for the vegetable filling. Chop it into small pieces, add the salt for dehydrating, and let it sit until it releases water.

Put all the pork filling ingredients into a food processor and blend until ground. If you don’t have a food processor, it’s worth getting one!

Finely chop the onion and garlic, or you can add them to the food processor to mince together.

Once the dough has rested, divide it into 12 small pieces (about 19 grams each). Roll each piece into a smooth ball.

Dust your work surface, dough balls, and rolling pin with enough flour to prevent sticking. Roll each ball into a wrapper about palm-sized, with thinner edges and a slightly thicker center.

Place a log-shaped portion of filling onto each wrapper. Don’t overfill or it’ll be hard to seal; don’t underfill or they’ll taste empty.

Dip your finger in water and moisten the edge of the wrapper to help seal the potstickers. After making all 12, take a photo if you like.

Heat a little oil in a skillet. Arrange the potstickers in a circle. Use the largest skillet you have—mine was a bit crowded this time! If you want crispy “lace” bottoms, mix some flour with water and pour it in, or just add water like I did. Add enough water to come about 1/4 of the way up the potstickers.

Cover with a lid and cook on low heat until the water is almost gone. Remove the lid and continue cooking until the bottoms are as crispy as you like.

After all that hard work, it’s finally time to enjoy!