Pan-fried pork dumplings with crispy bottoms and dipping sauce

Juicy pan-fried potstickers from scratch

Pork and Chive Dumplings

Name: Pork and Chive Dumplings
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 30 dumplings
Cuisine: Chinese
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

50 minMedium

Prep Time

40 min

Cook Time

10 min

Total Time

50 min

Servings

30 dumplings

Difficulty

Medium

Cost

Budget

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Pork and Chive Dumplings

Juicy pan-fried potstickers from scratch

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

Servings

Medium

Difficulty

Budget $

Cost

Chinese Cuisine Main Course Appetizer Dairy-Free

Sarah Chen

September 10, 2021(Updated April 13, 2026)

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.

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.

DepthPantry

Test Kitchen Pick

Sesame Oil

Helpful Pantry Staple

Why the sesame oil matters

A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.

This ingredient adds most of its value in aroma and finish.

Adds nutty depth with very little effort
Useful in noodles, dressings, and marinades

Toasted sesame oil is a small bottle that tends to have outsized payoff.

Shop sesame oil for this recipe

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.

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.

Explore More

More Chinese Recipes More Main Course More Appetizer Dairy-Free Recipes Stovetop Recipes

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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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.

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.

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.

Pork and Chive Dumplings

Pork and Chive Dumplings

Pork and Chive Dumplings

Ingredients

Instructions