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Pork & Chive Potstickers – DIM SUM

Potstickers are probably one of the simplest dim sum specialties you can make at home. From start to finish you should be able to get a golden heap of beautiful pan-fried dumplings out in less than an hour.

Makes 4 dozen dumplings.

Dumplings – Ingredients:

• 1 1/2 tsp sesame oil
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp + 2 tsp oyster sauce
• 1 1/2 tsp white sugar
• 1/2 tsp powdered chicken bouillon
• 1/8 tsp white pepper
• 1 egg white
• 1 1/2 tsp grated ginger
• 4 green onions, sliced thinly
• 2-.75 oz packages of chives, finely chopped
• round potsticker wrappers, enough for 4 dozen dumplings
• small cup of water for sealing potstickers
• 1 cup chicken broth, divided into 1/4 cup portions
• 8 Tbsp canola oil, divided into 2 Tbsp portions

{Dipping Sauce}

• 2 Tbsp low-sodium soy sauce
• 2 Tbsp vinegar
• squirt/dab of your favorite Asian hot sauce
• chopped cilantro

Directions:

*** I cook 12 dumplings at a time for even cooking and because they fit into a large pan perfectly.  The directions reflect cooking 12 dumplings at a time.  If you are making all 4 dozen dumplings, repeat steps #2 through #5, 4 separate times.  

1. In a large bowl, mix ground pork with sesame oil, soy, oyster sauce, sugar, chicken bouillon, white pepper, egg white, and ginger.  After this mixture is thoroughly mixed, add in green onions and chives and gently mix into meat.  Squeeze tofu with your hand until it resembles a course purée.  Mix this mashed up tofu into the meat mixture until it becomes homogenous.
2. On a large work surface, lay out 12 potsticker wrappers.  With a 1 Tbsp measure, measure out 1 Tbsp of the filling and place it in the center of each wrapper.  Dip a small pastry brush in a small cup of water and apply a light coating of water on half of the outer edge of each wrapper.
3. Fold each dumpling in half to make half moons, attaching the “dry” side to the side that has been moistened with water.  Prop dumplings up on their base.
4. Place a large non-stick frying pan on stove top and turn on heat to medium.  Pour 2 Tbsp of oil in the pan and let it come to temperature.  Place dumplings onto heated oil so that they make good contact with the hot pan.  You can place the potstickers in the pan slightly separate from one another or snugly lined up so that they are touching depending on how you would like to serve them later.  Let the dumplings cook at medium heat for 3 minutes (uncovered).
5. After 3 minutes, place heat on high and immediately pour in 1/4 cup of chicken broth.  Place cover on and continue to cook the dumplings on high heat for about 4 minutes, or until all the water has evaporated and you start to hear a lot of commotion going on in the pan.  Turn off heat, remove lid carefully, and run a heat-proof spatula under the potstickers, then transfer them to a serving platter.
6. To make dipping sauce, combine soy sauce, white vinegar, Asian hot sauce, and chopped cilantro.  Serve aside hot potstickers and enjoy!