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    "original_url": "https:\/\/cooking.nytimes.com\/recipes\/1027695-pork-and-garlic-chive-potstickers?campaign_id=9&emc=edit_nn_20260216&instance_id=171166&nl=the-morning&regi_id=122976029&segment_id=215349&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "Total TimeAbout 3 \u00bd hours, plus 4 hours\u2019 dough restingPrep Time10 minutesCook Time3 hours 10 minutes, plus 4 hours\u2019 dough restingRating(0)CommentsRead commentsThis is my version of a traditional pan-fried dumpling that I buy from a stand at the base of Elephant Mountain, a popular spot in Taipei, Taiwan, after early morning hikes. I always make that pit stop because they are so good. The simple ground-pork filling is flavorful and juicy thanks to garlic chives, a wide, flat variety with a strong garlic flavor and leek-like texture. There isn\u2019t an easy substitute for the garlic chives, but they are readily available at East Asian grocery stores. Making your own dumpling wrappers requires a bit of practice \u2014 and a wooden dowel, a small, thin rolling pin that provides you with better control when rolling the wrappers. You could also use store-bought wrappers, but the extra effort really pays off with a slightly chewy and tender texture, and the bonus of knowing you made the dumplings entirely from scratch.Read MoreSaveLog in or sign up to save this recipe.GiveGive this recipePlease wait a moment while we check if you can gift this recipe...Got itShare this recipeCopy linkEmailPinterestFacebookXWhatsAppRedditPrint this recipeInclude recipe photoPrint RecipeAdvertisementSKIP ADVERTISEMENTYield:About 56 dumplingsSpecial equipment: a wooden dowel (8 to 9 inches long) for rolling dumpling wrappersFor the Dumpling Wrappers (or Use One 14-ounce Package Round Store-bought Wrappers)4cups\/540 grams all-purpose flour, plus more for dusting2teaspoons baking powderFor the Filling1\u00bdpounds ground pork1large bunch garlic chives (8 ounces), trimmed and cut into about \u00bc-inch pieces (about 3 cups chopped)1large egg, lightly beaten3tablespoons toasted sesame oil2tablespoons soy sauce2teaspoons sugarKosher salt, such as Diamond CrystalVegetable oil, for fryingFor ServingRice vinegarSoy sauceAdd ingredients to Grocery ListShop ingredients on InstacartYour first order gets $20 off and free delivery.Instacart terms apply.Ingredient Substitution GuideNutritional InformationNutritional analysis per serving (56 servings)117 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 99 milligrams sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered by\n \n \n \n \n \n \nMake the recipe with usWatchStep 1Prepare the dumping wrappers (see Tip to use store-bought wrappers): Whisk together flour and baking powder in a large mixing bowl. Add 1 cup plus 2 tablespoons cold tap water and stir with a wooden spoon or rubber spatula to combine. Keep the dough in the bowl and use your hands to knead it until all of the shaggy pieces of dough come together. The result does not have to be smooth since the dough will absorb the water and become softer as it sits \u2014 you just need to make sure the dry flour bits have been incorporated. Wrap the dough with plastic wrap and let it rest at room temperature for at least 4 hours or overnight.Step 2While the dough rests, prepare the filling: Combine the pork, garlic chives, egg, sesame oil, soy sauce, sugar and 2 teaspoons salt in a large mixing bowl. Mix to combine with a wooden spoon. Cover and refrigerate until ready to make the dumplings.Step 3Once the dough has rested for at least 4 hours, on a clean surface (lightly dusted with flour if the dough seems sticky), pat the dough into a rough rectangle and cut into 4 equal pieces. Roll each piece into a log about 14 inches long and then cut each into 1-inch lengths. If needed, dust the dough with a generous amount of flour and toss to coat. Repeat with the remaining dough, covering it with plastic wrap as you proceed. You should have about 56 pieces of dough.Step 4To roll the wrappers, working with one piece at a time, press the dough down onto the work surface using the palm of your hand, then press into a 1- to 2-inch circle. Using a wooden dowel, start at the edge of the dough and roll to the center and back out. Rotate the dough and repeat, working your way around the circle, until the dough is about 4 inches in diameter. Set aside your dumpling wrapper on a lightly floured surface, loosely covered with plastic wrap, and repeat with a few more pieces, then proceed to make some dumplings.Step 5To fold the dumplings, take a wrapper and place it in the palm of your hand. Spoon a rounded tablespoon of the filling into the center and fold the dumpling in half (you should have about \u00bc inch of space surrounding the filling at the edge of the wrapper). Using your fingertips, make pleats to seal the filling inside the dough. There is no right or wrong way to pleat a dumpling. An easy way to start is first fold it in half around the filling, creating a half-moon shape. Then, press the edges together at the top-center of the seam to seal. Now start to make small folds on either side of the center point until the entire seam is pleated.Step 6Place each formed dumpling on a flour-dusted plate or tray and repeat with remaining wrappers and filling, keeping them draped with a sheet of plastic wrap to prevent them from drying out. Continuing to work in small batches, roll out a few more wrappers and make more dumplings. (To freeze the dumplings, see Tip.)Step 7To cook the dumplings: Heat a medium lidded skillet on medium-low. Add 1 tablespoon oil, place 10 to 12 dumplings in the pan, add \u00bc cup water, cover the pan and steam-fry the dumplings, untouched, 8 to 9 minutes, until the bottoms are golden brown and the skins are slightly puffed up. Remove and repeat with more oil, water and dumplings, wiping out the pan between batches as needed if the oil is becoming too dark.Step 8Serve the dumplings immediately, with a combination of rice vinegar and soy sauce (mixed to taste) for dipping.TipsIf using store-bought wrappers, the wrappers may be smaller than homemade. Use less filling and dab a little bit of water on the edges of the wrappers to help seal them.Make ahead: To freeze the dumplings, prepare them through the end of Step 6. Arrange them in a single layer on a large plate or tray, cover with plastic wrap and freeze for about 1 hour. When they\u2019re firm, you can transfer them to a zip-top freezer bag and freeze for up to 3 months. No need to thaw if cooking from frozen.Private NotesLeave a Private Comment on this recipe and see it here.0 user ratings1 star2 stars3 stars4 stars5 starsSubmitLog in or sign up to rate this recipe.Have you cooked this?Mark as CookedLog in or sign up to mark this recipe as cooked.Add CommentPublicPrivateSubmitAll CommentsPrivateThere aren\u2019t any comments yet. Be the first to leave one.There aren\u2019t any comments yet. Be the first to leave one.Private comments are only visible to you.Recipe TagsAsianDumplingsProjectAll-Purpose FlourBaking PowderChiveEggGround PorkSoy SauceVegetable OilBrunchDinnerLunchAppetizerMain CourseChinese New YearAdvertisementSKIP ADVERTISEMENTLog in or sign up to save this recipe.",
    "ai_headline": "Pork and Garlic Chive Potstickers",
    "ai_simplified_title": "Home Cook Makes Pork and Garlic Chive Potstickers",
    "ai_excerpt": "This recipe details how to make homemade pork and garlic chive potstickers, including instructions for both the wrappers and the filling. It provides step-by-step guidance, from preparing the dough to cooking the dumplings. The recipe also offers tips for using store-bought wrappers and freezing the dumplings.",
    "ai_subject_tags": [
        "Cooking",
        "Recipes",
        "Dumplings",
        "Pork",
        "Asian Cuisine",
        "Garlic Chives",
        "Appetizers"
    ],
    "ai_context_type": "Recipe",
    "ai_context_details": {
        "tone": "informative",
        "perspective": "instructional",
        "audience": "general",
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