Nappa cabbage, shredded, salted for 20 mins squeeze out extra liquid.
(If really salty, rinse and squeeze)
Soy sauce (not too much because nappa is salted)
(Chinese or Japanese soy will change the flavor)
Heat pan med high w/minimum coating of oil. Add potstickers before oil is too hot to avoid splatters, then add ½ cup water. Cover and let steam until water is gone. Turn down to med or low, cover (monitor closely to prevent burning, adding spoonful of water at a time if needed.)Potstickers are done when bottom golden and crisp and insides firm approximately 10-20 mins depending on if frozen or fresh.
Bring water to boil. Add dumpling for 5-10 mins depend on if fresh or frozen. Can add a bit of cold water every time water comes to boil until the little guys float to the surface.
Prep the steamer by lining with nappa or lettuce so they don’t stick to the bamboo. Steam until firm and dough not sticky.