Pork & Chive potstickers! Make them ahead of time for later or just eat them right away
Pork & Chive potstickers! Make them ahead of time for later or just eat them right away! is a easy Chinese recipe that serves 4. 255 calories per serving. Recipe by The Wok Life with Will on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $11.45 total, $2.86 per serving
Ingredients
- 1 lb Ground Pork (lean, fresh)
- 0.5 lb Chinese Chives (also called garlic chives, finely chopped)
- 2 tbsp White Pepper (ground white pepper)
- 2 tbsp Soy Sauce (light soy sauce)
- 2 tbsp Sesame Oil (toasted sesame oil)
- 2 tbsp Rice Wine (Shaoxing wine or dry sherry)
- 5 tbsp Tapioca Starch (for binding the filling)
- 24 pieces Dumpling Wrappers (store‑bought round wrappers)
- 2 tbsp Water (for sealing the edges)
Instructions
Make the Filling
In a mixing bowl combine the ground pork, finely chopped Chinese chives, white pepper, soy sauce, sesame oil, rice wine, and tapioca starch. Mix thoroughly until the mixture becomes slightly sticky and uniform.
Time: PT10M
Assemble the Pot Stickers
Place a dumpling wrapper on a clean surface. Spoon a small dollop of filling into the centre, brush a little water around the edge, fold the wrapper in half and press firmly on both sides to seal, shaping a half‑moon. Repeat until all wrappers are used.
Time: PT10M
Pan‑Fry the Bottoms
Heat the non‑stick skillet over medium‑high heat. Add a thin layer of oil (about 1 tbsp) and place the pot stickers in a single layer, flat side down. Fry for 2–3 minutes until the bottoms turn golden brown.
Time: PT5M
Temperature: medium‑high heat
Steam the Pot Stickers
Pour in enough water to come about halfway up the sides of the dumplings. Cover the skillet tightly and let steam for 5 minutes, or until the water has mostly evaporated.
Time: PT5M
Crisp the Finished Pot Stickers
Remove the lid and continue cooking for another 3–4 minutes, allowing any remaining moisture to evaporate and the bottoms to become extra crispy. Transfer to a serving plate.
Time: PT5M
Temperature: medium‑high heat
Nutrition Facts
- Calories
- 255
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Contains pork, Contains soy, Contains sesame, Contains gluten
Allergens: Soy, Sesame, Wheat
Ingredient Substitutions
- Instead of Ground Pork: ground chicken, ground turkey
- Instead of Chinese Chives: green onions, regular chives
- Instead of White Pepper: black pepper
- Instead of Soy Sauce: tamari
- Instead of Sesame Oil: vegetable oil
- Instead of Rice Wine: dry sherry
- Instead of Tapioca Starch: cornstarch
- Instead of Dumpling Wrappers: fresh homemade wrappers
Equipment Needed
- Non-Stick Skillet
- Mixing Bowl
- Spatula
- Ladle (optional)
- Tongs (optional)
- Plate (optional)
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Seal the dumplings tightly to prevent filling leakage
- Steam until the added water has evaporated
- Crisp the bottom without burning the wrappers
Chef Tips from the Video
- Use a high smoke‑point oil such as grapeseed for the initial fry if you prefer a neutral flavor
- Add a few drops of sesame oil after steaming for an extra aroma
- Serve with a dipping sauce of soy sauce, vinegar, and a touch of chili oil
Troubleshooting
Filling leaks out during cooking
Make sure the edges are fully wetted and pressed firmly; add a little extra tapioca starch to the filling if it’s too wet.
Dumplings stick to the pan
Use a non‑stick skillet and a thin layer of oil; ensure the pan is hot before adding the dumplings.
Bottoms are not crispy enough
After the water evaporates, increase heat slightly and cook uncovered for an extra minute or two.
Storage
Refrigerator: Store cooked pot stickers in an airtight container for up to 3 days
Freezer: Freeze uncooked assembled pot stickers on a tray, then transfer to a zip‑top bag for up to 2 months
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Prepare the filling a day ahead and refrigerate
- Assemble dumplings, place on a parchment‑lined tray and freeze; cook from frozen
- Reheat leftovers in a skillet with a splash of water to regain crispness
Frequently Asked Questions
What is the cultural significance and history of pork and chive pot stickers in Chinese cuisine?
Pot stickers, known as "guō tiē," originated in northern China as a way to stretch dough and meat during lean times. The pork and chive filling reflects the classic flavor profile of the region, combining savory pork with the aromatic bite of garlic chives.
What are the traditional regional variations of pot stickers in Chinese cuisine?
In Shanghai, pot stickers are often pan‑fried then steamed like this recipe. In Sichuan, they may be spicier with chili oil, while in Cantonese cuisine they are sometimes boiled and served in soup. Each region tweaks the filling and cooking method to local tastes.
How are pork and chive pot stickers traditionally served in China?
They are typically served hot, directly from the pan, with a dipping sauce of soy sauce, black vinegar, and a drizzle of chili oil. They are enjoyed as a snack, appetizer, or part of a larger family meal.
During which occasions are pork and chive pot stickers commonly eaten in Chinese culture?
Pot stickers are popular during Lunar New Year celebrations as a symbol of wealth (the shape resembles ancient gold ingots) and are also served at family gatherings, street markets, and dim sum brunches.
What makes pork and chive pot stickers special in Chinese cuisine?
The combination of a crispy, golden bottom with a tender, steamed top creates a textural contrast that is highly prized. The use of garlic chives adds a distinctive, slightly garlicky aroma that sets them apart from other dumplings.
What authentic ingredients are essential for traditional pork and chive pot stickers, and what can be substituted?
Traditional ingredients include ground pork, garlic chives, white pepper, light soy sauce, toasted sesame oil, Shaoxing wine, and wheat‑based dumpling wrappers. Substitutes include ground chicken or turkey for pork, green onions for chives, and cornstarch for tapioca starch.
What other Chinese dishes pair well with pork and chive pot stickers?
They pair beautifully with a simple hot and sour soup, stir‑fried bok choy, or a cold cucumber salad dressed in garlic and soy. A bowl of steamed jasmine rice also balances the richness of the dumplings.
What are the most common mistakes to avoid when making pork and chive pot stickers?
Common errors include under‑sealing the edges, which causes filling to leak, adding too much water during steaming, and overcrowding the pan which prevents a crisp bottom. Follow the sealing and steaming steps carefully for best results.
Why does this recipe steam the pot stickers after pan‑frying instead of cooking them fully on the stovetop?
Steaming after the initial fry finishes cooking the pork gently while keeping the wrapper tender, then removing the moisture allows the bottom to re‑crisp. This two‑step method yields the signature crunchy‑soft texture.
What does the YouTube channel The Wok Life with Will specialize in?
The YouTube channel The Wok Life with Will focuses on approachable Asian home‑cooking, showcasing wok‑centric techniques, quick weeknight meals, and authentic flavor profiles with clear, step‑by‑step video tutorials.
Last updated: September 6, 2026
