Potstickers with Pork and Garlic Chives

Potstickers with Pork and Garlic Chives

Course: Appetizer
Cuisine: Chinese
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 30 dumplings
Author: Ginger and Scotch
Easy to make, easy to please with - these pork and garlic chives dumplings are a huge hit with my family and hopefully they'll be for yours too.


  • 1-2 Tb vegetable oil for pan-frying
  • gyoza wrappers , about 30

Dumpling Filling:

  • 450 grams (1 lb) minced pork
  • 70 grams (2.5 oz) chives, cut into 1.5 cm (about 1 1/4 cup packed)
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic (optional but nice), minced
  • 1 teaspoon sugar , optional
  • 1 egg


  1. Mix together all the ingredients for the dumpling filling until well combined. Taste test one by microwaving a tablespoon-size ball of filling for 30 seconds. Adjust seasonings to your taste.
  2. Refrigerate dumpling filling for at least 30 minutes.
  3. Put some water into a small bowl and use the water to wet the edges of the gyoza wrappers with your fingers.
  4. Put a teaspoon of the dumpling mixture into the middle of the wrapper.
  5. Fold the wrapper over and pressing down on the edges to seal.

To Pan-Fry:

  1. In a saute pan with a lid, heat 1-2 tablespoons vegetable oil on med-high heat.
  2. Add dumplings and swirl pan so dumplings slide around the oil so they don’t stick to pan.
  3. Allow to brown for 3 minutes, then gently flip the dumplings over using chopsticks or a spatula.
  4. Add 1/4 cup water, cover pan and lower heat to simmer and cook for 5 minutes after which most of the water should have evaporated.
  5. Remove lid by lifting straight up so condensation does not drip back onto frying pan.
  6. Turn the heat up to medium, swirl dumplings around again and cook for another 5 minutes to get a nice browning.
  7. Remove to serving plate and serve with dipping sauce.

To Freeze for Later:

  1. After folding the filling into the wrapper and before cooking, place dumplings on a freezer safe plate for 1.5 to 2 hours or until frozen.
  2. Transfer to a resealable bag.
  3. To cook, do not defrost but follow pan-frying instructions as per the above.
  4. You can also boil the dumplings from frozen if you don't want to make potstickers: Bring a pot of water to boil, then simmer dumplings for 10 min being careful not to let dumplings stick to the bottom of the pan or to each other.

Recipe Notes

(1) This recipe makes about 30 dumplings
(2) There are about 20 dumpling skins in the gyoza wrapper sold at Waitrose
(3) If you don't want to make these dumplings as potstickers, you can also boil them for 4-5 minutes then serve in soup or eat by themselves with or without dumpling sauce.