Chive and Pork & Scallion and Pork Potstickers

Cooking StepsHow to cook Chive and Pork & Scallion and Pork Potstickers step by step

Cooking Process

1. 
   Step 1

   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.

   🔍 View Fullscreen

2. 
   Step 2

   Partially freeze the pork for easier cutting, then chop finely into ground pork.

   🔍 View Fullscreen

3. 
   Step 3

   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.)

   🔍 View Fullscreen

4. 
   Step 4

   For the scallion filling: finely chop scallions and fold them into one portion of the seasoned pork until well combined.

   🔍 View Fullscreen

5. 
   Step 5

   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.

   🔍 View Fullscreen

6. 
   Step 6

   Divide the rested dough into small pieces, flatten each into a disc, and roll out into thin wrappers.

   🔍 View Fullscreen

7. 
   Step 7

   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.

   🔍 View Fullscreen

8. 
   Step 8

   Fill and shape the potstickers however you like — leaving the ends open or fully sealed.

   🔍 View Fullscreen

9. 
   Step 9

   These are the fully sealed version.

   🔍 View Fullscreen

10. 
    Step 10

    Preheat an electric griddle (or a non-stick pan), add oil, and arrange the potstickers in the pan.

    🔍 View Fullscreen

11. 
    Step 11

    Alternatively, use a regular flat-bottom pan.

    🔍 View Fullscreen

12. 
    Step 12

    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.

    🔍 View Fullscreen

13. 
    Step 13

    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.

    🔍 View Fullscreen

14. 
    Step 14

    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.

    🔍 View Fullscreen

15. 
    Step 15

    Crispy on the bottom, rich in flavor — absolutely irresistible!

    🔍 View Fullscreen