Get a pot of more than 1 cup of water boiling.

Prep filling and combine in a bowl: chop the cabbage down small, mince the garlic, mince the ginger (or use minced ginger from a jar), and prep the green onion. For the green onion, you’ll ONLY use the white parts, chopped into small circles, for the filling. Continue to chop the green parts of the green onion as well, but set aside in a bowl to be used for the sauce and the garnish at the end. Add the beef and the soy sauce to the bowl, mix with your hands until evenly combined.

Spread a thin layer of flour on a clean surface. In a mixing bowl, combine 1.5 cups of flour and 3/4 cups of boiling water. Immediately stir together, letting the flour and water mix together. Once it’s all chunked up, dump onto the floured surface and begin to knead until fully combined and smooth. If the dough is too sticky, add some flour, a tiny bit at a time. Don’t over add, as you don’t want this dough to be too dry. If it’s too dry, add some more hot water, small drips at a time.

Once you have a smooth dough ball, prep an area to make the potstickers. Completed ones will need a cutting board or plate to go on to stay out of the way.

Pinch off a piece of dough that’s about 3/4 the size of a ping pong ball. Roll in your hand into a small ball, and press flat on the surface. Roll out nice and thin - as thin as you can get it while holding it intact - and keep it in a circular form as much as possible.

Take about a tbsp. and a half of filling (more or less, but use less as you practice the fold and seal, as it’ll be easier) and place in the middle of the dough you rolled out. Make it slightly elongated in the length-ways you will fold the dumpling. Pull the edges of the dough around it, forming a semi circle. Start from one end, and pull the top edge over itself to form a little sealed pleat at the top. Do this several times as you work your way to the other end of the semi circle, ensuring it’s sealed tight as you go forming these pleats. With this homemade dough, it’s sticky enough to not need an egg wash, as long as you pinch it tight with each pleat. If you use store-bought wonton dough, you’ll need an egg wash to seal. See photo in reel above for how the top pleats look. This is how I do the seal, but there are several other ways to fold it. You can just straight seal, it too! As long as the filling holds in!

Do this until you have made all of your dumplings.

Find a medium to large skillet with a lid. A cast iron works well, but others are fine, too! Heat up about 1 tbsp. of canola or olive oil over medium heat.

Once oil is hot, place the first batch of potstickers (4-8 depending on the size of your skillet) upright in oil with your hands to let the bottoms brown. Check on them after 30 seconds of so to ensure they aren’t burning or blackening. If it’s headed this way, turn your temperature down slightly.

Once bottoms have lightly fried brown, grab the lid to the skillet, add 1/4 cup of room temperature water to the skillet, close lid immediately, turn temperature to low and let steam for about 8 minutes to let the rest of the potsticker cook. Once done, remove potstickers from skillet carefully and let dry in open air for about 5 minutes before serving.

Repeat for all batches.

Make the sauce: add rice vinegar, soy sauce, sugar, and about half of the green onion greens into a small dish. Mix until sugar is dissolved.

Plating: Set potstickers on a plate to serve to a group or on individual plates. Top with green onion greens and set out the sauce. Enjoy!