Fried pot stickers are also known as fried dumplings. Generally, the dumplings are folded as little moons for pot stickers. In China, we have about 10 different ways of folding dumplings and little moon style is the most commonly used shape.
Chive and pork is the perfect match for pot stickers. The aroma goes really well in the flour wrapper, and the dumpling gives off a delicious smell after it is pan-fried or cooked in water. In Chinese spring festival, people around the whole country cook chive dumplings.
However in daily life, I love to make dumplings with different stuffing and various dips. I use a spicy dip to go along with the flavor of the stuffing.
You may hear that pot stickers are steamed then pan-fried. I introduce an easier way. I just pan-fried the pot stickers directly. However there are some important tips that need attention. If you steam the dumplings first, the skin might become more transparent and chewy. And directly pan-frying gives a more crispy taste of the skin.
Pork Pot Stickers with Chives
- Total Time: 50 minutes
- Yield: 40 dumplings 1x
Description
Aromatic dumplings may be pan-fried or steamed before they are served with a flavorful soy and chili sauce. Simple and step to step guide to make chive and pork pot sticker at home.
Ingredients
- 1 package dumpling wrappers around 300g (10 oz)
- 1 small bunch of Chinese chive around 500g (17 oz)
- 500g (17 oz) ground pork (with some fat will be better)
- 2 middle size eggs
- 1 inch root ginger
- 2 tsp (10 ml) vegetable cooking oil
- 2 tsp salt
- 1 tsp white pepper powder
dip
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) chili oil (I use laoganma)
- 1 tsp (5 ml) sesame oil
- 1/2 tsp salt
- 1/2 tsp chicken essence
- 1 tsp roasted sesame seed
Instructions
- Clean and chop the chive into small pieces. Prepare the ground pork.
- Chop the ginger into small pieces and soak in boiled cool water to get the ginger water.
- In a large bowl, combine the ground pork with two eggs. Add chive pieces, ginger water and salt, white pepper powder and then mix well in one direction around 4-5 minutes until you get a paste consistency. Add 1 tsp cooking oil and continue to mix in the same direction. Put aside for at least 15 minutes.
- Began to fold dumplings; spoon one spoon of stuffing in the center of the wrapper in your left hand and then water the edges with some water. Press the center part together, and then fold some pleats according to your own like. Do enclose the two edges together.
- Brush pan with oil and put the dumplings in. Do leave some space among each other.
- Then sprinkle some water evenly on the pan and turn up your fire to begin frying.
- Toss the pot stickers occasionally to avoid over cook. Move the pot stickers out.
- Prepare saucers and add the ingredients for the dips and serve hot!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side, Appetizer
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
- Calories: 280
Frequently Asked Questions
What is the best way to fold the pot stickers for this recipe?
The dumplings should be folded into little moons, which is the most commonly used shape for pot stickers.
Can I use a different type of dip instead of a spicy one?
Yes, you can experiment with various dips to complement the chive and pork filling, but a spicy dip pairs particularly well with the flavors.
Why should I pan-fry the pot stickers directly instead of steaming them first?
Directly pan-frying the pot stickers gives them a crispier skin, while steaming first might result in a more transparent and chewy texture.
I’m curious why you add eggs to the pork mixture. Most recipes I’ve seen don’t call for fresh eggs. Does it make the meat more tender?