Prepare the filling vegetables: Shred the napa cabbage, then chop it into small pieces (don’t chop too finely for better texture). Add 1/2 teaspoon salt (about 2 g) and mix by hand for 1-2 minutes to draw out moisture. Squeeze out the liquid and set both the cabbage and the liquid aside. Chop the green onions.

Mix the seasonings: Combine the soy sauce, 1/3 teaspoon salt (about 2 g), white pepper, and grated ginger.

Prepare the ground pork: Use a stand mixer on low speed to mix the pork until sticky (about 2-3 minutes). Add the seasoning mixture and mix well. Gradually add the reserved cabbage liquid in 2-3 portions, mixing slowly to help the filling retain moisture. If you don’t have a mixer, you can mix by hand.

Make the filling: Add the chopped green onions and mix well, then add the chopped cabbage and mix again.

Make the dough: Pour the hot water into the flour and stir briefly with a spoon. Add the room temperature water and quickly stir in a circular motion with the spoon until the mixture looks like snowflakes. Knead by hand into a dough (it’s okay if the surface isn’t smooth).

Let the dough rest: Place the dough in a plastic bag and let it rest for 15-20 minutes to soften the gluten and make the dough more uniform.

Cut the dough: Take half of the rested dough (keep the other half in the bag), roll it into a log, and cut into pieces about 1/3 oz (10 g) each (dust the table with flour). Don’t cut all at once to prevent the dough from drying out.

Roll out the wrappers: Flatten each 10 g piece of dough (cut side up). Hold a rolling pin in one hand and the dough in the other, rolling and turning to form a half-oval wrapper about 4-5 inches (10-12 cm) in diameter.

Fill the potstickers: Place about 2/3 oz (18-20 g) of filling in the center of each wrapper and flatten slightly. Fold in half and seal the top edge (there will be openings on both sides). Pull and pinch the ends down and to the sides to seal tightly.

Pan-fry the potstickers: Heat a pan and brush with oil. Place the potstickers in the pan and cook for 1-2 minutes. Mix 1 teaspoon cornstarch with 3 1/2 tablespoons water (5 g cornstarch : 50 g water) and pour into the pan. Cook until the liquid boils, then cover and cook on low heat for 3-5 minutes. Uncover and check if the crispy skirt is golden brown; cook longer if needed. Once done, place a plate over the pan and invert to serve the potstickers crispy side up.

Notes: 1. I tried three types of pans (ceramic nonstick, regular nonstick, and uncoated cast iron). The uncoated cast iron worked best, but regular nonstick also worked well. The ceramic nonstick had some sticking. I also tested two types of slurry for the crispy skirt (flour and cornstarch). Cornstarch made the crispiest and most attractive skirt, while flour made a softer, less patterned skirt. 2. Wrappers made with warm water dough are softer and chewier than those made with regular dumpling wrappers. If you prefer a firmer texture, use only room temperature water (75 ml total).