Pot Stickers-Chive and Pork

Ingredients

• 50 to 60 dumpling wrappers
• 250 g minced pork (,with some fat)
• 300 g to 500g Chinese chives (,remove the hard ends)
• 1 egg
• 1 tbsp. cooking wine
• 1/2 tsp. white pepper
• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 2 tbsp. hot oil
• 1/4 cup chopped scallion
• 2 tsp. sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon chili oil (,I use laoganma crispy chili oil this time)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 tablespoon stock or clean water
• 1 teaspoon roasted sesame seed
• Chopped scallion and coriander (optional)

Instructions

1. 1

   In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.

2. 2

   Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.

3. 3

   Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky and lighter in color. Set aside for 1 hour or cover with plastic wrapper and overnight.

4. 4

   Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.

5. 5

   Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.

6. 6

   Heat over medium fire until one side becomes browned. For a even crisper version, slow down the fire and turn over the dumpling and fry the pleats side until golden brown too.Swirl around 1/4 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.

7. 7

   Heat over slowest fire until the bottom becomes crispy and golden brown.

8. 8

   Serve directly or dipping sauce.