• You will first begin by washing your sauerkraut. Make sure you drain and squeeze out ALL of the excess liquid.
• Next, you will want to finely mince the sauerkraut, and drain again. This time to drain you will want to use a cheese cloth- or some paper towels.
• Then, you will set the sauerkraut aside.
• In a big mixing bowl, mix the ground pork, broth, soy sauce, sesame oil, salt and the chinese five spice.
• Mix all ingredients together until well incorporated.
• Next, you will add in the chopped onion, and the minced ginger in a glass bowl.
• In a pan, heat up your oil until shimmering- I use avocado oil.
• Pour the hot oil on top of the onion and ginger mixture until you hear it sizzle. After the sizzle stops, add in your egg, and then the sauerkraut and mix until combined.
• Add about 1tbsp of the pork dumpling filling to the center of the wrapper.
• Carefully, press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well.

Cooking Method (Boiling)

• To a large pot with boiling water, carefully add dumplings one at a time into the water. Gently, stir the water until it starts to boil again, so the dumplings won’t stick to the bottom. When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute. Immediately transfer all the dumplings to a plate.

Cooking Method (Pan Fry)

• Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.