Pot Stickers-Chive and Pork

Ingredients

• 50 to 60 dumpling wrappers
• 250 g minced pork (, with some fat)
• 300 g to 500 g Chinese chives (, remove the hard ends)
• 1 egg
• 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
• 1 tablespoon soy sauce
• 1 teaspoon chili oil (, I use laoganma crispy chili oil this time)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 tablespoon stock or clean water
• 1 teaspoon roasted sesame seed
• Chopped scallion and coriander (optional)

Instructions

1. In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.
2. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
3. 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. Set aside for 1 hour or cover with plastic wrapper and overnight.
4. Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
5. Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
6. 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.
7. Heat over slowest fire until the bottom becomes crispy and golden brown.
8. Serve directly or dipping sauce.