Description

Ground pork mixed with chives, sesame oil, garlic and scallions wrapped in Chef Kian's Dumpling Dough then pan fried and steamed. Serve the traditional way with black vinegar and shredded ginger or serve with any Asian dipping sauce you like.

Ingredients

•  As Needed Dumpling Dough
1
• 1/2  Pound(s) Ground Pork
2
• 1  Cup(s) Garlic Chives, green parts, chopped (Chinese Chives)
3
• 1  Tea Spoon(s) Garlic, minced
4
• ½ one_half Tea Spoon(s) Kosher Salt
5
• ¼ one_quater Tea Spoon(s) White Pepper
6
• 1/2  Cup(s) Scallions, finely chopped
7
• 1  Table Spoon(s) Sesame Oil
8
•  As Needed Flour (for rolling dough)
9
• 3  Table Spoon(s) Vegetable Oil
10
• 1  Cup(s) Water (or enough to cover 1/4" of dumplings in pan)
11
•  As Needed Scallions (for garnish)
12

Directions

1. In a mixing bowl, mix together pork, garlic chives, garlic, salt, white pepper, scallions and sesame oil
2. On a large floured surface, kneed out dumpling dough and cut into 4 portions
3. Roll each portion into a long strip, about 3/4" thick
4. Cut into 1" pieces
5. Flour each piece generously then flatten
6. On a floured surface using a rolling pin, flatten the outer edges of each piece to form a round shape, the outer edges should be thinner than the middle
7. Fill each wrapper with 1 tablespoon of the pork filling then seal (watch Chef Kian to see the right way to seal)
8. Coat a frying pan with oil
9. Place dumplings in the frying pan in a circular arrangement (fry 2 batches if you can't fit them all)
10. Place pan on medium heat
11. Once bottom of potstickers are very lightly browned, add water
12. Cover and steam for 3 - 4 minutes or until all the water is evaporated
13. Uncover, using a large plate, cover pan and flip over to remove potstickers from pan
14. Garnish with chopped scallions
15. Serve and enjoy!