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.
