Juicy pan-fried potstickers from scratch
Pork and Chive Dumplings
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Servings
5
30 dumplings
Difficulty
Medium
Cost
Budget
$
Pork and Chive Dumplings
Juicy pan-fried potstickers from scratch
★4.6(18)
Homemade pork dumplings with a juicy chive filling, pan-fried until crispy on the bottom. Serve with a tangy dipping sauce.
40m
Prep Time
10m
Cook Time
50m
Total Time
5
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Making dumplings from scratch is easier than you think, and the results are incomparably better than frozen. The filling comes together in minutes, and folding becomes meditative once you get the rhythm.
These potstickers are pan-fried for a crispy bottom and steamed on top — the best of both textures in every bite. Make a big batch and freeze the extras for instant future meals.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Pork and Chive Dumplings special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 lb ground pork
- 1 cup Chinese chives or regular chives, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 package round dumpling wrappers (about 30)
- 2 tbsp vegetable oil for frying
- 1/4 cup water for steaming
Instructions
- 1
Mix pork, chives, soy sauce, sesame oil, ginger, 1/4 tsp white pepper, and a pinch of salt until well combined.
- 2
Place 1 tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and pleat the top edge to seal. Press firmly.
- 3
Heat vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings flat-side down in a single layer.
- 4
Cook without moving for 2-3 minutes until the bottoms are golden brown.
- 5
Add 1/4 cup water to the pan and immediately cover. Steam for 4-5 minutes until the water evaporates and the filling is cooked through.
- 6
Serve with a dipping sauce of soy sauce, rice vinegar, chili oil, and sliced green onion.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground porkGround chicken
Chicken is leaner — add 1 tbsp oil to the filling for moisture.
Chinese chivesNapa cabbage
Finely shred cabbage, salt it, squeeze dry, then use in place of chives.
Dumpling wrappersWonton wrappers
Wonton wrappers are thinner but work in a pinch.
Tips & Storage
Pro Tips
Do not overfill the dumplings or they will burst when cooking.
Freeze uncooked dumplings on a parchment-lined sheet pan, then transfer to a bag.
Cook frozen dumplings directly — do not thaw. Add 1 extra minute of steaming time.
Keep unused wrappers covered with a damp towel so they do not dry out.
Storage
Freeze uncooked dumplings for up to 3 months. Cooked dumplings keep in the fridge for 2 days.
Reheating
Re-fry cooked dumplings in a hot skillet with oil for 2-3 minutes per side until crispy again.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (6 dumplings) · 5 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates24g
Fat14g
Fiber1g
Sugar1g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I steam these instead?
- Yes, place on parchment in a steamer basket and steam for 8-10 minutes over boiling water.
- Can I make my own wrappers?
- Yes, mix 2 cups flour with 3/4 cup boiling water, knead, rest, and roll thin. It takes practice.
- What is the dipping sauce?
- Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, and sliced green onion.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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