Pan-Seared Pork and Chive Dumplings
Juicy ground pork and aromatic chives tucked inside tender wrappers, crisped to golden perfection on the stovetop. These potstickers deliver a satisfying crunch giving way to a savory, gingery interior.
Story
These homemade potstickers strike the ideal balance between crispy and tender. The filling combines rich pork with sweet carrots and grassy chives, while the two-stage cooking method—fry first, then steam—creates that signature lacy, golden crust.
Ingredients
ground pork
1 pound
Chinese chives (or garlic chives), finely chopped
2 cups
carrot, finely grated
1 medium
fresh ginger, minced
1 tablespoon
garlic cloves, minced
2
soy sauce
2 tablespoons
toasted sesame oil
1 tablespoon
round dumpling wrappers
40 to 50
neutral oil (for frying)
2 tablespoons
water (for steaming)
1/2 cup
Instructions
1
Brown the pork base
Warm a drizzle of oil in a skillet over medium-high heat. Add the ground pork, breaking it into small crumbles with a wooden spoon. Sauté until the meat just loses its pink color, about 5 minutes. Stir in the soy sauce, ginger, and garlic, cooking for another 30 seconds until fragrant. Remove from the heat and spread the mixture out on a plate to cool completely to room temperature.
2
Combine the filling
While the pork cools, prep the vegetables. Place the chopped chives and grated carrot in a large mixing bowl. Once the pork has cooled (warm meat will wilt the chives), scrape it into the bowl. Add the sesame oil. Using your hands or a sturdy spatula, fold everything together until the vegetables and seasonings are evenly distributed throughout the meat.
3
Shape the dumplings
Clear a workspace and keep a small bowl of water nearby. Lay a wrapper in your dry palm. Spoon about a teaspoon of filling into the center—avoid overstuffing, which causes bursts. Dip your finger in water and moisten the entire edge of the wrapper. Fold it in half to create a half-moon, pressing firmly to seal out air. For a traditional finish, make small pleats along the curved edge by pinching and folding the wrapper toward you. Place the finished dumpling on a parchment-lined tray and repeat with the remaining wrappers.
4
Fry and steam
Heat 2 tablespoons of neutral oil in a large non-stick skillet with a tight-fitting lid over medium heat. Once the oil shimmers, arrange the dumplings in a single layer, flat side down, leaving a little space between each. Cook undisturbed until the bottoms turn golden brown, 2 to 3 minutes. Carefully pour in 1/2 cup water—it will splatter—then immediately cover with the lid. Steam for 5 to 6 minutes until the water has nearly evaporated. Remove the lid and continue cooking for another minute to re-crisp the bottoms. Transfer to a serving plate, crispy side up, and serve immediately with your favorite dipping sauce.
