Pot Stickers-Chive and Pork
User Reviews
5
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
160 kcal
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Course
Main Course
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Cuisine
Chinese
Pot Stickers-Chive and Pork
Description
This recipe for Pot Stickers-Chive and Pork combines minced pork with egg, cooking wine, soy sauce, oyster sauce, white pepper, and aromatic ginger, then mixes in finely chopped Chinese chives coated in sesame oil. The filling is stirred vigorously until sticky, enhancing texture, then wrapped in dumpling wrappers. The pot stickers are cooked in a nonstick pan with oil over medium heat to crisp one side, then water is added and the pan covered to steam until the filling cooks through. This dual cooking method yields dumplings with browned, crisp bottoms and tender, steamed tops. The dipping sauce includes soy sauce, chili oil, sesame oil, stock or water, roasted sesame seeds, optional scallions, and coriander to complement the flavors.
Ingredients
- 50 to 60 dumpling wrapper
- 250 g pork with some fat, minced
- 300 g Chinese chives remove the hard ends, 500g
- 1 egg
- 1 tbsp. cooking wine
- 1/2 tsp. white pepper
- 1 tbsp. soy sauce light
- 1 tbsp. oyster sauce
- 2 tbsp. oil hot
- 1/4 cup scallion chopped
- 2 tsp. sesame oil
Dip
- 1 tablespoon soy sauce
- 1 teaspoon Chili oil ,I use laoganma crispy chili oil this time
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 tablespoon stock or clean water
- 1 teaspoon sesame seeds roasted
- scallion optional, chopped
- Coriander
Instructions
- 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.
- Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- 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.
- Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
- Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
- 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.
- Heat over slowest fire until the bottom becomes crispy and golden brown.
- Serve directly or dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 451mg | 19% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 22.6mg | 25% |
| Calcium | 44mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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