Pork and Garlic-Chive Potstickers | Sue Li | Dumpling Week | NYT Cooking

pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

garlic chives

🥗Healthier: regular chives

💰Cheaper: green onions

Regular chives are lower in calories, while green onions are more widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper and versatile.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling wrappers

Rice paper is gluten-free, while dumpling wrappers are often less expensive.

Mix all-purpose flour, baking powder, and water in a bowl until the dough looks shaggy and dry.

If necessary, add 1 to 2 tablespoons of water to help the dough come together.

Knead the dough in the bowl until it forms a shaggy ball, then wrap it in plastic wrap and let it rest for about four hours.

After resting, take the dough out and let it sit at room temperature for about an hour.

Chop the garlic chives into pieces less than a quarter inch thick.

In a bowl, combine the ground pork, chopped garlic chives, soy sauce, sesame oil, sugar, salt, and egg. Mix well using your hands.

Refrigerate the filling until ready to wrap the dumplings.

Pat the rested dough into a rectangle and cut it into about four equal pieces.

Roll one piece of dough into a rope about 14 inches long and cut it into one-inch pieces.

Dust the work surface with bench flour and roll each piece of dough into a circle about four inches in diameter.

Place about one heaping tablespoon of filling in the center of each wrapper.

Pinch the edges of the wrapper to seal, creating a half-moon shape. Optionally, create pleats for a decorative finish.

Heat a pan and add oil until shimmering, then arrange the dumplings in a single layer, leaving about half an inch of space between them.

Once the dumplings are in the pan, add a quarter cup of water and cover with a lid.

Cook for eight to nine minutes, allowing the steam to cook the tops and create a golden crust on the bottoms.

Check the bottoms of the dumplings to ensure they are golden and release easily from the pan.

Transfer the cooked dumplings to a plate and serve with a dipping sauce made of one part soy sauce and three parts rice vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens