Nitrate & Nitrite Free Pork and Chive Potstickers
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Learn more āIngredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- Ā½ tsp salt
- Ā¾ cup boiling water
For the filling
- 12 oz ground pork
- 1 cup fresh chives, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- Ā½ tsp white pepper
- Ā½ tsp sugar
For pan-frying
- 2 tbsp neutral oil (such as vegetable oil or canola oil), divided
- ā cup water, divided
For the dipping sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil or chili crisp (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Pour in the boiling water and stir with a fork or chopsticks until shaggy, then turn out onto a lightly floured surface and knead for 3ā4 minutes until the dough is smooth and no longer sticky. Shape into a ball, cover with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes.
- 2
Make the filling: Combine the ground pork, chives, soy sauce, sesame oil, Shaoxing wine, ginger, cornstarch, white pepper, and sugar in a large mixing bowl. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
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