Potstickers
锅贴
Pan-fried dumplings with crispy bottoms and tender tops, filled with seasoned pork and chives. A beloved dim sum featuring the perfect contrast of textures in each bite-sized dumpling.
Servings
3-4 people
Prep Time
20 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Put ground pork in a bowl, add light soy sauce, dark soy sauce, oyster sauce, salt and white pepper powder.
Mix well and marinate for fifteen minutes.
Wash the Chinese chives, drain water and chop finely.
Add chopped Chinese chives to the ground pork, add chicken bouillon and sesame oil.
Mix well.
Take a dumpling wrapper, put in appropriate amount of Chinese chive and pork filling, apply a little water on two edges.
Pinch the two edges with water together.
Make them one by one.
Put starch and flour in a measuring cup, add water, mix well, then add cooking oil.
Mix well again and set aside.
Preheat electric griddle or flat pan and brush with oil.
Place the potsticker wrappers.
Pan-fry until the bottom is set and colored.
Pour potsticker water along the edge of the pan, just enough to cover one-third of the potstickers.
Cover with lid and cook until water is absorbed.
- Simple to make, no special techniques required.
- Making chive and pork potstickers this way results in golden brown, crispy bottoms with tender and juicy filling.