Better Than Takeout - Pork & Chives Potstickers Recipe

Ingredients

• 10 oz Bread Flour (sifted, for dough skin)
• 0.5 tsp Salt (for dough skin)
• 4.5 oz Water (room temperature, added gradually)
• 8 oz Ground Pork (15% fat, half‑pound)
• 1.5 oz Ginger‑Garlic Paste (blend fresh ginger and garlic with a little water)
• 1 tbsp Soy Sauce (regular light soy sauce)
• 1.5 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Granulated Sugar
• 0.5 tsp Salt (for filling)
• 1 tsp White Pepper (or black pepper)
• 4 oz Chicken Stock (non‑flavored, added in batches)
• 5 oz Leek (finely diced)
• 3 oz Carrot (minced)
• 1 tbsp Vegetable Oil (for pan‑frying)
• 2 tbsp All‑Purpose Flour (for dusting dough pieces)

Instructions

1. Mix Dry Ingredients

   Combine 10 oz bread flour and 0.5 tsp salt in the mixer bowl; run the paddle attachment on low for 20 seconds to distribute the salt evenly.

   Time: PT20S

2. Add Water and Form Dough

   With the mixer on low, slowly drizzle 4.5 oz water into the bowl while it runs. Continue mixing for 3–5 minutes until a shaggy dough forms.

   Time: PT5M

3. Knead with Hook Attachment

   Switch to the hook attachment. Run on low speed for 2 minutes, then increase to medium speed for 5 minutes to develop gluten.

   Time: PT7M

4. Rest the Dough

   Shape the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rest at room temperature for 40 minutes.

   Time: PT40M

   Temperature: Room Temperature

5. Prepare the Filling Base

   In a separate mixing bowl, combine 8 oz ground pork, 1.5 oz ginger‑garlic paste, 1 tbsp soy sauce, 1.5 tsp dark soy sauce, 1 tsp sugar, 0.5 tsp salt, and 1 tsp white pepper. Mix with a spoon until evenly incorporated.

   Time: PT5M

6. Add Chicken Stock in Batches

   Pour 4 oz chicken stock into the meat mixture a little at a time, letting the meat absorb each addition before adding more. Continue until the liquid is fully absorbed.

   Time: PT5M

7. High‑Speed Mix for Protein Development

   Return the bowl to the mixer, set the hook to high speed, and mix for 5 minutes. The meat will pull away from the sides, indicating protein development.

   Time: PT5M

8. Incorporate Vegetables

   Add 5 oz finely diced leek and 3 oz minced carrot to the meat mixture. Mix until uniformly distributed.

   Time: PT3M

9. Chill Filling

   Transfer the filling to a bowl, cover, and refrigerate for 10 minutes to firm up.

   Time: PT10M

   Temperature: Refrigerator

10. Divide and Shape Dough Pieces

    Turn the rested dough onto a lightly floured mat. Pull a hole in the center, stretch into a large ring, then cut the ring into 0.4 oz (≈11 g) pieces using a scale. Dust each piece with flour to prevent sticking.

    Time: PT20M

11. Roll Thin Wrappers

    Using a rolling pin, flatten each dough piece into a thin oval sheet (about 3‑4 mm thick).

    Time: PT15M

12. Fill and Fold Dumplings

    Place ~1 tbsp of filling in the center of each wrapper, spread slightly, fold in half, pinch the middle, then seal the two ends by pinching, forming a “pasta‑shaped” dumpling.

    Time: PT15M

13. Freeze Uncooked Dumplings (Optional)

    Arrange any remaining dumplings on a parchment sheet, freeze until solid (about 5 minutes), then transfer to a zip‑top bag. They keep for up to two months.

    Time: PT5M

    Temperature: Freezer

14. Pan‑Fry and Steam

    Heat 1 tbsp vegetable oil in a cast‑iron skillet over medium heat, just enough to coat the bottom. Arrange the dumplings in a single layer, add water until it reaches halfway up the dumplings, and immediately cover.

    Time: PT5M

    Temperature: Medium heat

15. Crisp the Bottom

    After the water has fully evaporated (3‑5 minutes), remove the lid and continue cooking until the bottom turns golden‑brown and crispy, about 2‑3 minutes.

    Time: PT3M

    Temperature: Medium heat

16. Serve

    Transfer the dumplings to a plate, arranging them with the crispy side up so the crust stays crisp. Serve hot with soy‑based dipping sauce if desired.

    Time: PT2M

Nutrition Facts

Calories

375

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Salt: Kosher Salt
• Instead of Ground Pork: Ground Chicken, Ground Turkey
• Instead of Ginger‑Garlic Paste: Store‑bought ginger‑garlic paste
• Instead of Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Regular soy sauce with a dash of molasses
• Instead of Granulated Sugar: Honey (use less)
• Instead of Salt: Soy sauce (increase)
• Instead of White Pepper: Black Pepper
• Instead of Chicken Stock: Vegetable Stock
• Instead of Leek: Green onion
• Instead of Carrot: Daikon radish
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Digital Scale
• Rolling Pin
• Non‑Stick Mat or Parchment Paper
• Cast Iron Skillet
• Ladle or Small Measuring Cup
• Spatula

Critical Steps — Do Not Skip

• Resting the dough for 40 minutes to relax gluten
• Adding chicken stock in batches to keep the filling juicy
• High‑speed mixing to develop meat protein for a smooth texture
• Sealing the dumpling edges tightly to prevent leakage
• Steaming with water then crisping the bottom for the signature texture

Chef Tips from the Video

• Use a kitchen scale for consistent dough pieces (0.4 oz each) and filling portions (1 tbsp).
• If you prefer a sweeter filling, add a splash of rice vinegar or a pinch of five‑spice powder.
• For extra aroma, finish the cooked dumplings with a drizzle of toasted sesame oil.

Troubleshooting

Storage

Refrigerator: Cooked dumplings keep 2 days in an airtight container.

Freezer: Uncooked frozen dumplings last up to 2 months; cook from frozen, no thawing needed.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the dough and filling a day ahead; keep dough covered and filling refrigerated.
• Freeze uncooked dumplings in a single layer before bagging for easy portioning.
• Reheat cooked dumplings in a hot skillet for 1‑2 minutes to restore crispness.

Frequently Asked Questions