Gallery
Chive and Pork & Scallion and Pork Potstickers
These potstickers offer a delightful blend of savory ground pork flavored with light soy sauce and white pepper powder alongside fresh chives and scallions for a gentle herbal note their tender chewy texture makes them perfect for a cozy meal at home A delicious Chive and Pork & Scallion and Pork Potstickers recipe.
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chive and Pork & Scallion and Pork Potstickers
| Ingredient | Amount |
|---|---|
| all-purpose flour | as needed |
| hot water | as needed |
| cold water | as needed |
| lard | small piece |
| ground pork | as needed |
| Chinese chives (garlic chives) | as needed |
| scallions (spring onions) | as needed |
| white pepper powder | to taste |
| light soy sauce | to taste |
| salt | to taste |
| fresh ginger, minced | to taste |
| Shi San Xiang (thirteen-spice blend) | 1 tsp |
| oyster sauce | 1 tbsp |
| sesame oil | 1 tbsp |
| cooking oil | as needed |
| all-purpose flour (for batter) | 1 part |
| potato starch (for batter) | 1 part |
| water (for batter) | 8-10 parts |
- all-purpose flouras needed
- hot wateras needed
- cold wateras needed
- lardsmall piece
- ground porkas needed
- Chinese chives (garlic chives)as needed
- scallions (spring onions)as needed
- white pepper powderto taste
- light soy sauceto taste
- saltto taste
- fresh ginger, mincedto taste
- Shi San Xiang (thirteen-spice blend)1 tsp
- oyster sauce1 tbsp
- sesame oil1 tbsp
- cooking oilas needed
- all-purpose flour (for batter)1 part
- potato starch (for batter)1 part
- water (for batter)8-10 parts
Cooking StepsHow to cook Chive and Pork & Scallion and Pork Potstickers step by step
-
Step 1Prepare the dough: place flour in a bowl, pour hot water over half and cold water over the other half. Add a small piece of lard, mix into a dough, and let rest for about 10 minutes. Knead again until smooth.
-
Step 2Partially freeze the pork for easier cutting, then chop finely into ground pork.
-
Step 3Season the ground pork with white pepper, light soy sauce, salt, ginger, Shi San Xiang, oyster sauce, sesame oil, and water. Mix well, then divide into two equal portions. (For the scallion batch, add chopped scallions; for the chive batch, skip the scallions and Shi San Xiang, and later mix with the chives.)
-
Step 4For the scallion filling: finely chop scallions and fold them into one portion of the seasoned pork until well combined.
-
Step 5For the chive filling: finely chop Chinese chives, toss with oil and a pinch of salt, then mix into the remaining portion of seasoned pork.
-
Step 6Divide the rested dough into small pieces, flatten each into a disc, and roll out into thin wrappers.
-
Step 7Prepare the batter for the lacy crust: mix flour and starch in a 1:1 ratio. Combine with water at a 1:8 to 1:10 ratio (dry mix to water). Add a splash of oil (optional). Stir well.
-
Step 8Fill and shape the potstickers however you like — leaving the ends open or fully sealed.
-
Step 9These are the fully sealed version.
-
Step 10Preheat an electric griddle (or a non-stick pan), add oil, and arrange the potstickers in the pan.
-
Step 11Alternatively, use a regular flat-bottom pan.
-
Step 12Once the bottoms are golden brown, stir the batter again and pour it along the edge of the pan. Adjust the amount based on your pan size — the batter should come about 1/3 to 1/4 of the way up the potstickers.
-
Step 13Cover and cook over low heat for 5-6 minutes. When the sizzling sound diminishes, drizzle a little oil along the edge of the pan (this helps the lacy crust release and become crispier). Remove the lid and continue cooking on low heat until all moisture evaporates. Shake the pan gently — the lacy crust should separate freely and turn a golden, crispy color.
-
Step 14Place a large plate upside down over the pan and flip confidently — perfect lacy-crust potstickers, ready to serve! Key tip: don’t rush. Cook low and slow, moving the pan to ensure even bottom heat.
-
Step 15Crispy on the bottom, rich in flavor — absolutely irresistible!
Chive and Pork & Scallion and Pork Potstickers
These potstickers offer a delightful blend of savory ground pork flavored with light soy sauce and white pepper powder alongside fresh chives and scallions for a gentle herbal note their tender chewy texture makes them perfect for a cozy meal at home A delicious Chive and Pork & Scallion and Pork Potstickers recipe.
Ingredients
- as needed all-purpose flour
- as needed hot water
- as needed cold water
- small piece lard
- as needed ground pork
- as needed Chinese chives (garlic chives)
- as needed scallions (spring onions)
- to taste white pepper powder
- to taste light soy sauce
- to taste salt
- to taste fresh ginger, minced
- 1 tsp Shi San Xiang (thirteen-spice blend)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- as needed cooking oil
- 1 part all-purpose flour (for batter)
- 1 part potato starch (for batter)
- 8-10 parts water (for batter)
Instructions
-
Prepare the dough: place flour in a bowl, pour hot water over half and cold water over the other half. Add a small piece of lard, mix into a dough, and let rest for about 10 minutes. Knead again until smooth.
-
Partially freeze the pork for easier cutting, then chop finely into ground pork.
-
Season the ground pork with white pepper, light soy sauce, salt, ginger, Shi San Xiang, oyster sauce, sesame oil, and water. Mix well, then divide into two equal portions. (For the scallion batch, add chopped scallions; for the chive batch, skip the scallions and Shi San Xiang, and later mix with the chives.)
-
For the scallion filling: finely chop scallions and fold them into one portion of the seasoned pork until well combined.
-
For the chive filling: finely chop Chinese chives, toss with oil and a pinch of salt, then mix into the remaining portion of seasoned pork.
-
Divide the rested dough into small pieces, flatten each into a disc, and roll out into thin wrappers.
-
Prepare the batter for the lacy crust: mix flour and starch in a 1:1 ratio. Combine with water at a 1:8 to 1:10 ratio (dry mix to water). Add a splash of oil (optional). Stir well.
-
Fill and shape the potstickers however you like — leaving the ends open or fully sealed.
-
These are the fully sealed version.
-
Preheat an electric griddle (or a non-stick pan), add oil, and arrange the potstickers in the pan.
-
Alternatively, use a regular flat-bottom pan.
-
Once the bottoms are golden brown, stir the batter again and pour it along the edge of the pan. Adjust the amount based on your pan size — the batter should come about 1/3 to 1/4 of the way up the potstickers.
-
Cover and cook over low heat for 5-6 minutes. When the sizzling sound diminishes, drizzle a little oil along the edge of the pan (this helps the lacy crust release and become crispier). Remove the lid and continue cooking on low heat until all moisture evaporates. Shake the pan gently — the lacy crust should separate freely and turn a golden, crispy color.
-
Place a large plate upside down over the pan and flip confidently — perfect lacy-crust potstickers, ready to serve! Key tip: don’t rush. Cook low and slow, moving the pan to ensure even bottom heat.
-
Crispy on the bottom, rich in flavor — absolutely irresistible!
