Pork & Chive potstickers! Make them ahead of time for later or just eat them right away!

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

1. 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

2. 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

3. 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

4. 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

5. 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