If you love crispy, savory dumplings, these Pork Pot Stickers are a recipe worth making at home. Filled with seasoned ground pork, fresh Chinese chives, ginger, and a touch of white pepper, these homemade dumplings are packed with flavor and finished with a delicious golden-brown crust. They may look a little intimidating at first, but making pork pot stickers is actually much easier than you might think.
What makes these homemade pork pot stickers so good is the combination of textures. The dumpling wrappers become wonderfully crisp and golden on the bottom while the pork and chive filling stays juicy and tender inside. A quick splash of water and a covered pan helps steam the dumplings while they cook, giving you that classic combination of crispy and tender in every bite.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
The filling is simple, too. Ground pork is mixed with fresh chives, ginger, eggs, salt, white pepper, and a little oil. The chives add a fresh, aromatic flavor that pairs especially well with the rich pork. Once the filling is ready, simply spoon it into dumpling wrappers, seal the edges, and pan-fry until golden.
And don’t forget the dipping sauce. A quick combination of soy sauce, chili oil, sesame oil, stock, and roasted sesame seeds gives these pork dumplings a savory, spicy finish that makes them hard to stop eating.
These pan-fried pork dumplings are perfect as an appetizer, snack, or part of an Asian-inspired dinner. You can also make a batch ahead of time and freeze the uncooked pot stickers, making them a convenient homemade option when you’re craving something crispy, savory, and satisfying.
Once you get comfortable folding the dumplings, you can experiment with different fillings and dipping sauces. But this classic chive and pork pot sticker combination is a great place to start.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Pot Stickers – Chive and Pork
- Total Time: :55
- Yield: 4 1x
Ingredients
- 1 package dumpling wrappers
- 1 small bunch of Chinese chive
- 1lb ground pork (with some fat will be better)
- 2 eggs
- 1 inch root ginger
- 2 teaspoons vegetable cooking oil
- 2 teaspoon salt
- 1 teaspoon white pepper powder
For the dip
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 tablespoon stock
- 1 teaspoon roasted sesame seed
Instructions
- Clean and chop the chive into small pieces.
- Chop the ginger into small pieces and soak in boiled cool water to get the ginger water.
- In a large bowl, combine the ground pork with two eggs. Add chive, ginger water and salt, white pepper powder and then mix well in one direction around 4-5 minutes until you get a paste consistency. Add 1 teaspoon cooking oil and continue to mix in the same direction. Put aside for at least 15 minutes.
- Spoon one spoon of stuffing in the center of the wrapper in your left hand and then water the edges with some water. Press the center part together, and then fold some pleats according to your own like. Do enclose the two edges together.
- Brush pan with oil and put the dumplings in. Leave some space among them, as they will expand later.
- Fry one side to golden-brown and then sprinkle some water evenly on the pan, cover the lid for around 10 seconds and turn over. Remove when both sides become golden-brown.
- Prepare saucers and add the ingredients for the dip and serve hot
Notes
This recipe freezes well. Steps to Freeze
1. Follow your favorite recipe for potstickers until you reach the cooking step.
2. Line a baking sheet with parchment paper or aluminum foil. Place the potstickers on the baking sheet and place in the freezer. Be sure the edges are not touching, otherwise they will stick together.
3. Once the potstickers are frozen, transfer them to a freezer bag. Label the bag with the contents and freezing date. You should also note a “best used by” date for three months from when you freeze.
Cook the potstickers by steaming or pan-frying as usual, without thawing. Just be mindful that the cooking time will be a bit longer than when you start with room temperature potstickers.
- Prep Time: :45
- Cook Time: :10
- Category: Appetizer
- Method: Stove Top
- Cuisine: Asian