Pot Stickers-Chive and Pork

• Meat

  • 500 g Ground pork

• Produce

  • 1 inch Ginger, root

• Refrigerated

  • 2 Middle size eggs

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 300 g 1 small bunch of chinese chive around
  • 1 tsp Chili oil
  • 2 1/2 tsp Salt
  • 1 tsp Sesame seed, roasted
  • 1 tsp White pepper, powder

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 2 tsp Vegetable cooking oil

• Bread & Baked Goods

  • 1 package Dumpling wrappers

• Liquids

  • 1 tbsp Stock or clean water

Found on chinasichuanfood.com

Description

Ingredients

• 1 package dumpling wrappers
• 1 small bunch of Chinese chive around 300g
• 500g ground pork (with some fat will be better)
• 2 middle size eggs
• 1 inch root ginger
• 2 teaspoons vegetable cooking oil
• 2 teaspoons salt (or to taste)
• 1 teaspoon white pepper powder (or to taste)
• 1 tablespoon soy sauce
• 1 teaspoon chili oil (I use laoganma)
• 1 teaspoon sesame oil
• ½ teaspoon salt
• 1 tablespoon stock or clean water
• 1 teaspoon roasted sesame seed

Directions

• Clean and chop the chive into small pieces. Prepare the ground pork.
• 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 (the filling becomes quite sticky). Add 1 teaspoon of cooking oil and continue to mix in the same direction. Put aside for at least 15 minutes. If you prepare the filling ahead, cover with plastic wrapper and set in fridge for 30 minutes to 1 hour.
• 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 each other, as they slightly expand later.
• Fry one side until slightly golden-brown (around 2 to 3 minutes) and then pour around ½ cup of water along with the edges, toss your pan and cover the lid. Slow down the fire and continue heating for 1 minute. Then uncover and turn the dumplings over .Toss the pot stickers occasionally to avoid over cook. Move when both sides become golden-brown and crispy.
• Prepare saucers and add the ingredients for the dips and serve hot.