Prepare the filling

• Finely chop the napa cabbage, sprinkle with salt and let it sit to release water.
• Squeeze the cabbage dry in a clean towel.
• Mix the ground pork with the cabbage, scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, sugar and white pepper until sticky.

Fill the wrappers

• Place a spoonful of filling in the center of each wrapper.
• Wet the edges and fold, pleating one side to seal the dumpling.

Pan-fry and steam

• Heat the vegetable oil in a frying pan and arrange the dumplings flat side down.
• Fry until the bottoms are golden and crispy.
• Pour in the water, cover and steam until the water evaporates.

Serve

• Transfer the potstickers to a plate, crispy side up, and serve with a dipping sauce.