Chinese Chive Potstickers

  • PrepTime: 30 Mins
  • CookTime: 10 Mins
  • TotalTime: 40 Mins

Ingredient

  1. 50 to 60 dumpling wrappers
  2. 250 g minced pork ,with some fat
  3. 300 g to 500g Chinese chives ,remove the hard ends
  4. 1 egg
  5. 1 tbsp. cooking wine
  6. 1/2 tsp. white pepper
  7. 1 tbsp. light soy sauce
  8. 1 tbsp. oyster sauce
  9. 2 tbsp. hot oil
  10. 1/4 cup chopped scallion
  11. 2 tsp. sesame oil
  12. Dip

  13. 1 tablespoon soy sauce
  14. 1 teaspoon chili oil ,I use laoganma crispy chili oil this time
  15. 1 teaspoon sesame oil
  16. ½ teaspoon salt
  17. 1 tablespoon stock or clean water
  18. 1 teaspoon roasted sesame seed
  19. Chopped scallion and coriander optional

Instruction

  1. In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, light soy sauce, white pepper, and then oyster sauce. Mix well.Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky and lighter in color. Set aside for 1 hour or cover with plastic wrapper and overnight if you are not in a hurry.Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
  2. Generally, potstickers are folded as little moon for pot stickers. In China, we get around 10 ways of folding dumplings and little moon style is the most common used shape and considered as the most fitful for dried dumplings.
  3.  spoon around 1 tablespoon of filling and put in the middle of the wrapper in the left hand. Moisten one edge with some water so that the edges can be pressed firmlyfold one side of the wrapper against the other. Press the center together. began to make the pleats on one side. finish the other side.
  4. To make the dumplings even crisper, turn the dumplings over and fry the pleats side until slightly browned.
  5. Swirl around ¼ cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
  6. Then all of the water is evaporated, continue cooking for a while until the shell becomes crispy again .
  7. Other dumpling recipes
  8. Chinese cabbage potsticker | with a open wrapping methodHow to make Chinese dumplingsChinese beef dumplings with celery 

Note

  1. Fat content should be guaranteed|If possible, choose ground meat with at least 30% fat content.
  2. Marinate the ground meat a few hours prior to folding|Longer marinating time help the meat to absorb the seasonings.
  3. Mixing oil with chive before mixing with ground meat can prevent the chive dehydrating and help to keep the green color.
  4. Adjustments based on small differences between boiled dumplings and potstickers. If you have decide to make this batch as potstickers, there are some of the tips for the filling. Instead of boiling in water, we use oil and pan-frying to cook the dumplings,  the same filling can be a little bit more heavy in flavor and oily in texture. In order to correct this problem, I have two suggestions: use less salt and more vegetables comparing with boiled dumpling filling.