Heat 1 1/2 tablespoons of oil in a wok or large sauté pan over medium-high heat. Add the shallots and cook for about 1 minute. Next, add the ginger and garlic and stir for 30 seconds to 1 minute, until fragrant. Add the cabbage and salt and cook for about 2 minutes, stirring frequently. Next, add the carrots and cook for a minute.

Turn off the heat. Mix in the garlic chives, five-spice powder, and sesame oil, if using.

Transfer the filling to a large bowl to cool for at least 20 minutes.

If you are using store-bought wrappers, fill a small bowl with water for wrapping the dumplings.

Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. 

Get a spoon for scooping the dumpling filling.

(For store-bought wrappers) Dip the edges of the wrapper into water, about 1/2 inch deep. Circle the wrapper around to moisten the perimeter of the wrapper. 

Lay the wrapper on your left hand. Add about 1 to 1 1/2 tablespoons of vegetable filling. If this is your first time making dumplings, start with less filling so that the dumpling is easier to manage as you pleat. 

Using your right hand, pinch the wrapper together on the right side.

Then, using your index fingers, create a pleat with the side of the wrapper that is facing away from you. Seal the pleat by flattening it over to the right. Repeat until the entire dumpling is pleated and sealed. 

Transfer the dumpling to a baking sheet or plate. Cover the dumpling with a dry towel to prevent the edges from drying out. Continue making dumplings until all the filling or wrappers are gone.

Heat a 12” cast-iron skillet or nonstick pan with 2 tablespoons of oil over medium-high heat. When the pan is hot, line the potstickers in the pan, flat side down. Let the potstickers fry for about 2 minutes, until they start to turn golden on the bottom.

Have the lid of your skillet ready for the next step. Pour 1/4 cup of water into the pan. The oil will splatter immediately, so use the lid as a shield. Cover the pan with the lid. 

Reduce the heat to medium and cook for about 6 minutes, until the bottom of the dumplings are a deep golden brown. Oftentimes, the heat doesn’t distribute evenly across the pan, which results in some dumplings being less browned than others. You can pan fry the dumplings with pale bottoms for an extra minute or two, uncovered.

Transfer the finished dumplings to a plate. Add more oil to the skillet and cook the remaining potstickers.

Serve the potstickers with my sweet chili sauce.

Place all the dumplings on a lined baking sheet or several large plates. Make sure the dumplings are not touching each other. Freeze the potstickers until firm and store them in a freezer bag. 

When you’re ready to cook, just add the frozen potstickers directly to the pan—there is no need to defrost them. The dumplings will take several minutes before they start browning. Then, pour water into the pan, like you would fresh dumplings. Cover the pan and cook the dumplings for 6 to 8 minutes over medium heat, until the bottoms are golden brown.