Pot Stickers – Chive and Pork

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These are must-try Pot Stickers – Chive and Pork


Pot Stickers – Chive and Pork

Learn how to make delicious pan-fried Pot Stickers – Chive and Pork, also known as dumplings – Homemade pot stickers are much easier to make than you think, and they taste 100% better than any store-bought frozen ones, no questions asked!

Chive and pork is the perfect match for pot stickers. The aroma of leek goes really well in the flour wrapper, giving the dumpling a strong aroma whether pan-fried or cooked in water. In Chinese spring festivals, people all around the country cook chive and pork dumplings. However in reality, I love to make dumplings with different stuffing and various dips. I use a spicy dip with a strong flavor of the stuffing. With pan frying, the surface of the fresh pot stickers are really crispy.

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  • Author: China Sichuan Food
  • Prep Time: 45
  • Cook Time: 10
  • Total Time: 55


  • 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


  1. Clean and chop the chive into small pieces.
  2. Chop the ginger into small pieces and soak in boiled cool water to get the ginger water.
  3. 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.
  4. 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.
  5. Brush pan with oil and put the dumplings in. Leave some space among them, as they will expand later.
  6. 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.
  7. Prepare saucers and add the ingredients for the dip and serve hot


  • 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.


  • Serving Size: 4
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