Pot Stickers-Chive and Pork
Simple and step to step guide to make chive and pork pot sticker at home.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 to 60 dumpling wrappers
- 250 g minced pork (,with some fat)
- 300 g to 500g Chinese chives (,remove the hard ends)
- 1 egg
- 1 tbsp. cooking wine
- 1/2 tsp. white pepper
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 2 tbsp. hot oil
- 1/4 cup chopped scallion
- 2 tsp. sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili oil (,I use laoganma crispy chili oil this time)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 tablespoon stock or clean water
- 1 teaspoon roasted sesame seed
- Chopped scallion and coriander (optional)
Instructions
- 1
In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.
- 2
Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- 3
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.
- 4
Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
- 5
Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
- 6
Heat over medium fire until one side becomes browned. For a even crisper version, slow down the fire and turn over the dumpling and fry the pleats side until golden brown too.Swirl around 1/4 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
- 7
Heat over slowest fire until the bottom becomes crispy and golden brown.
- 8
Serve directly or dipping sauce.