Ingredients:
Ground pork: 300 grams
2. Add salt, light soy sauce, and ground white pepper to the pork filling. Mix until evenly combined.
3. Add water to the flour and stir until flocculent. Either hot or cold water can be used; hot water yields a softer dough preferred for Tianjin-style pan-fried dumplings. 4. Knead the flour into a dough. Let it rest for now. 5. Wash and drain the chives in advance. Cut the chives into small sections and toss with sesame oil. 6. Knead the dough until smooth and elastic. Let it rest again. 7. Incorporate the chopped chives into the meat filling. At this stage, additional salt may be added to adjust seasoning. 8. Mix thoroughly. Add one tablespoon of starch. For pan-fried dumplings, this step is recommended; for other preparations, the starch may be omitted. 9. Combine all ingredients thoroughly. For this type of filling, hand mixing is often used to achieve an even blend quickly. 10. Shape and divide the rested dough. 11. Roll out the wrappers.12. For the filling, simply pinch the center to seal. This is the easiest method. 13. Brush the pan with oil and arrange the potstickers. 14. Heat over low flame until the bottom turns golden brown, then add water until it reaches halfway up the dumplings. 15. Cover and maintain low heat. Periodically check inside to ensure the water hasn’t completely evaporated. 16. When the water is nearly gone, remove the lid to let the remaining moisture evaporate. Then, take them out—fragrant potstickers are ready.
