Finely chop the cabbage and mix with 1/2 teaspoon salt. Gently rub to combine, then squeeze out the excess water. After draining, add the ground pork, egg, chopped green onion, finely chopped carrot, minced ginger, sesame oil, and soy sauce paste. Mix everything together to make the filling.

Lightly roll out round dumpling wrappers into an oval shape, or use store-bought oval dumpling wrappers if available. Place the filling in the center, moisten the edges with water, and seal, leaving the ends open.

Heat oil in a pan over medium-low heat. Add the potstickers and pan-fry for 2-3 minutes.

Prepare a thin flour-water mixture and pour it over the potstickers. Cover with a lid, reduce to low heat, and steam for 7-8 minutes. Remove the lid, turn the heat to medium-low, and cook until the bottoms are golden brown and crispy.

Flip the whole batch onto a plate.

Cook until just right! Crispy on the outside, fragrant and delicious on the inside!