Potstickers with Pork and Chives with Soy Sesame Dipping Sauce (Chinese Jiaozi)

Fried pot stickers are also known as fried dumplings. Generally, the dumplings are folded as little moon for pot stickers. In China, we get around 10 ways of folding dumplings and little moon style is the most common used shape and considered as the most fitful for dried dumplings.

Potstickers:
1 pkg dumpling wrappers
1 small bunch Chinese chives (300 g)
ground pork (500 g)
2 medium eggs
1 (1") piece ginger
2 tsp. vegetable cooking oil
2 tsp. kosher salt
1 tsp. ground white pepper

Soy Sesame Dipping Sauce:
1 Tbsp. soy sauce
1 tsp. chili oil (I use laoganma)
1 tsp. sesame oil
½ tsp. kosher salt
1 Tbsp. beef or chicken stock
1 tsp. roasted sesame seed

Clean and chop the chives 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 tsp. 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 2-3 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 dip and serve hot.