Pork and Garlic-Chive Potstickers

Ingredients

• 2 cups All-Purpose Flour (for the dumpling wrappers, sifted)
• 1 teaspoon Baking Powder (adds a light puff to the wrapper)
• 3/4 cup Water (room‑temperature; add 1–2 tbsp extra if dough feels too dry)
• 1 cup Garlic Chives (finely chopped, about a large bunch; do not substitute with green onions)
• 1.5 pounds Ground Pork (preferably with some fat for juiciness)
• 2 tablespoons Soy Sauce (regular light soy sauce)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 2 teaspoons Sugar (balances the salt)
• 2 teaspoons Salt (seasoning for the filling)
• 1 large Egg (binds the filling)
• 2 tablespoons Vegetable Oil (for pan‑frying)
• 1/4 cup Water (for steaming) (added to the pan after frying)

Instructions

1. Make the Dough

   In a mixing bowl combine 2 cups all‑purpose flour and 1 tsp baking powder. Gradually add 3/4 cup water, mixing with a spoon until the dough looks shaggy and dry. If the dough feels too crumbly, add 1–2 tbsp extra water. Keep mixing until it comes together into a rough ball.

   Time: PT15M

2. Rest the Dough

   Cover the bowl tightly with plastic wrap and refrigerate for 4 hours (or up to overnight). This allows the gluten to relax and the baking powder to activate.

   Time: PT4H

   Temperature: 4°C

3. Bring Dough to Room Temperature

   Remove the dough from the fridge and let it sit at room temperature for about 1 hour before rolling.

   Time: PT1H

4. Prepare the Filling

   Finely chop 1 cup garlic chives (about a large bunch). In a large bowl combine 1.5 lb ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp sugar, 2 tsp salt, and 1 beaten egg. Mix until just combined.

   Time: PT20M

5. Add Chives to Filling

   Add the chopped garlic chives to the pork mixture and gently fold until evenly distributed. The mixture should feel slightly sticky.

   Time: PT5M

6. Divide and Roll the Dough

   Pat the rested dough into a rectangle and cut it into 4 equal sections. On a lightly floured surface roll each section into a long strip about 14 inches long. Cut the strip into 1‑inch pieces (about 4 pieces per segment). Dust each piece with a little flour and roll each into a round wrapper about 4 inches in diameter.

   Time: PT30M

7. Fill and Seal Dumplings

   Place roughly 1 heaping tablespoon of filling in the center of each wrapper. Moisten the edge with a little water, fold the wrapper over to form a half‑moon, and pinch the edges to seal. For a simple pleat, pinch two small folds on each side and a pinch in the middle.

   Time: PT20M

8. Pan‑Fry the Dumplings

   Heat 2 tbsp vegetable oil in a nonstick skillet over medium‑high heat until shimmering. Arrange dumplings in a single layer, spaced about ½ inch apart. Fry until the bottoms are golden brown, about 2–3 minutes.

   Time: PT5M

   Temperature: 190°C

9. Steam the Dumplings

   Add 1/4 cup water to the pan, immediately cover with a lid, and reduce heat to medium. Steam for 8–9 minutes until the dough becomes translucent and the filling is cooked through.

   Time: PT9M

   Temperature: 190°C

10. Serve

    Remove dumplings with a spatula, let them rest a minute, then serve with a dipping sauce of 1 part soy sauce to 3 parts rice vinegar.

    Time: PT2M

Nutrition Facts

Calories

345

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Baking Powder: None (omit for denser wrapper)
• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Peanut oil (different flavor)
• Instead of Sugar: Honey (use less)
• Instead of Salt: Kosher salt (same amount)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Sharp Knife or Bench Scraper
• Ruler (optional)
• Nonstick Skillet
• Spatula
• Lid that fits skillet
• Plastic Wrap
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Resting the dough for at least 4 hours in the refrigerator.
• Ensuring the dumpling wrappers are sealed tightly to prevent leakage.
• Adding water and covering the pan to steam the dumplings without turning them.

Chef Tips from the Video

• Use a ruler to cut the dough strips for uniform wrapper size.
• If you prefer a softer wrapper, let the rested dough sit at room temperature longer before rolling.
• For extra flavor, add a pinch of white pepper to the pork mixture.

Troubleshooting

Storage

Refrigerator: Store uncooked dumplings in an airtight container for up to 2 days.

Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Cook from frozen, adding 2‑3 extra minutes.

Room temperature: Do not store at room temperature; dumplings can spoil quickly.

Make-Ahead Tips

• The dough can be rested up to 24 hours in the fridge for a more tender wrapper.
• Uncooked dumplings freeze well; place them on a tray, freeze solid, then bag.

Frequently Asked Questions