Trim and finely shred the Napa cabbage. Place shredded cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove as much liquid as possible. Reserve.

Prepare aromatics

Finely mince the garlic and grate the ginger. Thinly slice the green onions (white and green parts separated if desired).

Make filling

In a large bowl combine the ground pork, squeezed cabbage, minced garlic, grated ginger, sliced green onions (reserve a little green for garnish if desired), 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon white pepper, and 1 tablespoon cornstarch. Mix thoroughly with a spoon or your hands until mixture is sticky and well combined (about 1-2 minutes). Taste a small piece by poaching in hot water to adjust seasoning if you wish.

Assemble potstickers

Place a dumpling wrapper on a clean work surface. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center of each wrapper — about 1 tablespoon for 3.5-inch wrappers. Lightly moisten the edge of the wrapper with water using your finger. Fold wrapper in half and pleat/seal edges to form a half-moon potsticker, ensuring there are no air pockets. Repeat until all filling is used. Keep assembled dumplings covered with a damp towel to prevent drying.

Cook potstickers (pan-fry + steam)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and spread to coat the bottom. When oil shimmers, arrange potstickers in the skillet flat side down in a single layer, leaving small spaces between them. Fry for 2-3 minutes until bottoms are golden brown. Carefully pour 1 cup water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6-8 minutes, until the filling is cooked through and water has mostly evaporated. Remove lid and continue to cook 1-2 minutes to re-crisp the bottoms. Use a spatula to transfer potstickers to a serving plate.

Garnish

Garnish potstickers with reserved sliced green onion and a sprinkle of toasted sesame seeds if desired. Serve hot with hoisin dipping sauce.

Hoisin Dipping Sauce

In a small bowl combine 4 tablespoons hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon chili paste or Sriracha. Whisk until smooth. Stir in toasted sesame seeds and the thinly sliced green onion. Taste and adjust balance — add a little more rice vinegar for acidity or a pinch of sugar if you prefer sweeter.