Chinese Pan-Fried Pork Potstickers

Filling

• Ground pork (minced meat)
• Pinch of baking soda
• Chicken bouillon powder
• Ground white pepper
• Light soy sauce
• Dark soy sauce
• A drizzle of cooking oil
• Garlic chives (Chinese chives), finely chopped
• Dumpling wrappers

Crispy Skirt Slurry

• 30 g plain wheat flour
• 30 g cornstarch
• 250 ml water
• 1 tsp cooking oil

Directions

• Mix the ground pork with baking soda, chicken bouillon, ground white pepper, light and dark soy sauce, and a drizzle of oil until well combined and slightly sticky. Fold in the chopped garlic chives.
• Place a spoonful of filling on each dumpling wrapper and fold/pleat into potstickers, sealing the edges (a little water on the rim helps them stick).
• Heat a little oil in a nonstick pan over medium heat and arrange the potstickers. Fry until the bottoms are golden brown.
• Whisk together the plain flour, cornstarch, water, and 1 tsp oil into a thin slurry. Pour it evenly over the potstickers.
• Cover with a lid and simmer for about 3 minutes, until the water evaporates and a lacy, crispy crust forms on the bottom.
• Invert onto a plate so the crispy skirt faces up, and serve hot.

Method transcribed from the video (rough); the crispy-skirt slurry quantities are from the on-screen text. From Wayne Shen / foodiechina888 on Instagram.