Chive Potstickers
Chive and pork is the perfect match for pot stickers. The aroma of leek goes really well in the flour wrapper, giving the dumpling strong aroma too after pan-fried or cooked in water.
Servings: 4
Calories: 719kcal
Equipment
- pan
Ingredients
- 1 pound minced pork
- 1 pound Chinese chives remove the hard ends
- 50 gyoza dumpling wrappers
- 1 egg
- 1 teaspoon seasoned rice wine vinegar
- 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
Instructions
- In a mixing bowl, add ground pork, a small pinch of salt,ginger egg, 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.
- spoon around 1 tablespoon of filling and put in the middle of the wrapper in the left hand.
- Moisten one edge with some water so that the edges can be pressed firmly fold one side of the wrapper against the other. Press the center together. began to make the pleats on one side. finish the other side.
- Add around 1 tablespoon of oil in a pan , 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
Calories: 719kcal | Carbohydrates: 61g | Protein: 34g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 927mg | Potassium: 770mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5071IU | Vitamin C: 68mg | Calcium: 175mg | Iron: 6mg