Chive and Pork Potstickers
With crispy skins and a juicy and tender filling, these chive & pork potstickers are a perfect way to use up your garlic chives. Make a big batch and freeze them to enjoy any time!
Ingredients
- 30 potsticker wrappers
- 0.5 lb ground pork 80% lean 20% fat
- 4 oz garlic chives aka Chinese chives ~1.5 cup chopped
- 2 tsp cornstarch
- 3 tbsp water
- 1.5 tbsp sesame oil
- neutral oil for cooking
Seasoning:
- 1 tsp shaoxing wine
- 1 tsp soy sauce
- 2 tsp oyster sauce
- 1.5 tsp chicken bouillon powder
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/4 tsp five spice powder
- 1 tsp grated ginger
- 1/4 tsp salt
- 2 tbsp neutral oil
Dipping sauce:
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp chili oil
- 1 tsp sesame oil
Instructions
Prepare the ingredients
- If you’re using store-bought potsticker wrappers, remove them from the fridge and place them on the counter to let it come to room temperature while you prepare the other ingredients. This will make them easier to work with!30 potsticker wrappers
- Wash and chop the garlic chives into ~1/3 inch long pieces. Add into a bowl, and season with sesame oil. Mix and set aside. (This prevents the garlic chives from becoming bitter later.)4 oz garlic chives aka Chinese chives, 1.5 tbsp sesame oil
- To a large bowl, add ground pork and cornstarch. Add the water in 1 tbsp at a time, mix, and add the next tbsp once the water is fully absorbed. Mix until it becomes paste-like and sticks cohesively (should take several minutes).0.5 lb ground pork, 2 tsp cornstarch, 3 tbsp water
- Add the rest of the seasonings to the ground pork, and mix well.1 tsp shaoxing wine, 1 tsp soy sauce, 2 tsp oyster sauce, 1.5 tsp chicken bouillon powder, 1 tsp sugar, 1/4 tsp white pepper, 1/4 tsp five spice powder, 1 tsp grated ginger, 1/4 tsp salt, 2 tbsp neutral oil
- Lastly, add the chives. Mix until well incorporated.
- To test the seasoning before wrapping them, place 1 tbsp of filling in a bowl and microwave for 20 seconds. Taste and adjust the seasoning if necessary.
Fold the potstickers
- Have a bowl of water ready. Lightly wet a paper towel and put this over your dumpling wrappers to prevent them from drying out.
- Place 1 tbsp of filling onto the center of the dumpling wrapper. Dip a finger into the water, and use it to brush the top half perimeter of the wrapper.
- Fold the wrapper in half to create a half-moon shape, and press to seal. Optionally, fold several pleats on each side (see video for tutorial). If needed, add a bit more water and press lightly to completely seal the pleats and edges.
- Repeat with the rest of the dumpling wrappers, or until you have enough wrapped (8-12) to fry in a pan.
Steam-fry the dumplings
- To a cold pan, add 1-2 tbsp of neutral oil. Arrange the potstickers in a circle, making sure they don’t touch.neutral oil for cooking
- Add enough water to the pan to completely cover the bottom of the pan. The potstickers should be submerged about 1/4 inch.
- Put the lid on the pan, and turn the heat up to about medium high. Let it steam until most of the water evaporates, this should take about 5-7 minutes.
- Once most of the water has evaporated (you’ll start to hear more sizzling), take the lid off the pan. Continue pan frying until the potstickers develop a golden brown crust. If they are browning too quickly, turn down the heat slightly.
- Enjoy with the dipping sauce!1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp chili oil, 1 tsp sesame oil
How to store the dumplings
- For any wrapped dumplings that haven’t been steam-fried yet, first freeze them in a way where they aren’t touching (like on a tray). After about 1-2 hours, they should be partially frozen. You can then transfer them altogether into a bag or container in the freezer.
- To cook the potstickers from the freezer, follow the same steps as above for the steam-fry. They may need a bit more water and more steaming time.
Tried this recipe?Let us know how it was!