To bao (or wrap) the potstickers:

Note: Prepare a small bowl of water.

1. Lay out a dumpling skin on a flat surface

2. Dip a finger into water and use it to trace the border of the dumpling skin (this is done to help seal the edges)

3. Pinch the edges of the skins from opposite ends of the skin together. (12 o’clock and 6 o’clock)

4. Fold 3 pleats onto each side of the dumpling, make sure to seal the edges tightly. There should be 6 total pleats.

Instructions to cook potstickers:

Non-stick pan

Lid to cover pan

Vegetable or canola oil

Water for steaming

Put the pan on stove, turn the temperature up to medium
Once the pan is warm (stick your hand over the pan), lightly coat the surface with oil. Give the oil a minute or two to heat up.
Place the dumplings into the pan, making sure the bottoms are submerged in oil to minimize sticking.
Cook the dumplings until the bottoms are just starting to brown.
Add water to the pan (don’t be afraid to pour it over the dumplings) so the bottom of the pan is covered in a little bit of water, then cover the pan tightly to seal in the water (the water is going to steam the dumplings).
Continue to steam the dumplings for 5-8 minutes and then lift the lid to check how much of the water has been absorbed by the dumplings. If there is still a significant amount of water, cover the pan, leaving just a crack so that the remaining water can steam away.
After the water steams away, check the bottoms of the potstickers. Once they are the desired level of brownness, remove them from the pan and plate, ideally with the crispy bottoms on display.
Serve with our dipping sauce