Loosen up the dumpling wrappers so that they’re ready to be used without sticking together. Fill a small bowl with water for wrapping and sealing the potstickers. Set aside.
In a large bowl, combine the ground pork, minced garlic, and salt. Mix together.
Dip the edges of the wrapper in water (or using a wet finger) wet the edge of half the wrapper.
Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
Fold the wrapper in half and start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
Set aside the potsticker when done and continue onto the next one until you’re out of filling.
When all the potstickers are done, heat a large non-stick skillet or cast iron on medium heat. Add in oil and put the potstickers in the pan. Pan fry the potstickers for 3-4 minutes, until the bottoms are golden brown.
Carefully add in 1/4 of water into the pan and quickly place the lid on.
Let the potstickers cook for another 6-8 minutes. More time may be needed if your dumpling wrappers are thick. Set aside when done.
Repeat the process until all the potstickers are cooked.
Store uneaten potstickers in an airtight container for up to 4 days.