pork and chive pot stickers

pork and chive potstickers

The hubs and I hosted a Dumpling and Scallion Pancake night for some friends a couple of weeks ago. We all had fun making dumplings and scallion pancakes together. We also enjoyed eating them.

This recipe is from a friend’s sister. It does take a bit of work but the result is very good. The dumplings are juicy and delicious and the seasoning is just right.

To cook the dumplings, you can either boil, steam, deep-fry or pan-fry them. We decided to pan-fry them pot sticker style. To fry the dumplings, I would suggest using a stainless steel pan instead of a non-stick pan. This produces better browning for the pot sticker bottom. Also, if the pot sticker gets stuck (which it might, hence the name pot-sticker), you can scrape the bottom of the pan without worrying about scratching your non-stick coating off.

potstickers in the pan

Pork and Chive Pot Stickers

(taken and adapted from here; dipping sauce from here)


  • 1 1/2 lb ground pork
  • 8 large shrimps (optional)
  • 1 1/2 tablespoon corn or potato starch
  • 3/4 cup water
  • 2 tablespoons rice wine
  • 2 tablespoons ginger, very finely minced
  • 2 teaspoons salt
  • 2 teaspoons light soy sauce
  • 3 tablespoons sesame oil
  • Dash of white pepper
  • 3 cups chives, finely chopped
  • Dumpling wrappers

For the dipping sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons Chinkiang or rice wine vinegar
  • 1 tablespoon finely sliced scallion greens
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons sugar


  1. Mix all the ingredients except the chives and dumpling wrappers together in a large bowl. Mix well.
  2. Add in the chives and mix well. Apparently, the longer you mix the more tender your dumping filling will be.
  3. You can use the filling straight away but I like to keep it in the fridge overnight to let the flavors set in.
  4. Fold the dumpings any way you prefer. Here’s a handy dandy guide to folding a gyoza or pot sticker.
  5. You can freeze the dumpings on a tray and then package them into a Ziploc bag for later use or cook them straightaway.
  6. To cook the pot stickers, heat about 2-3 tablespoons of oil, or enough to coat the bottom of a large frying pan. Arrange the pot stickers in the pan. Do not crowd them.
  7. Cook the pot stickers for about 2-3 minutes, or until bottoms begin to brown.
  8. For a 10-12 inch pan, pour about 1/2 cup of water (reduce the amount of water for smaller pans) and then cover and cook the pot stickers for about 8 minutes. You might need more time if you are cooking frozen pot stickers.
  9. Remove cover from pan and cook until remaining water is almost evaporated. Pot stickers should release easily from the pan. Some might be a bit more stubborn.
  10. To make the dipping sauce, combine all ingredients.
  11. Serve pot stickers with dipping sauce. Enjoy!

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