Categories: Asian

Ingredients

• 8 oz. ground pork
• 1/2 cup chopped chives
• 1/2 small onion, grated
• 3 tbsp cornstarch, divided, plus more for dusting
• 2 tsp Shaoxing rice wine
• 1 1/2 tsp toasted sesame oil
• 1 1/2 tsp soy sauce
• 1 1/2 tsp finely chopped palm sugar or light brown sugar
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 2/3 cup water
• 25 round Shanghai-style dumpling wrappers
• 2 tbsp olive oil, divided
• 1 cup chicken broth, divided

Directions

1. Combine pork, chives, onion, 1 tbsp cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tbsp cornstarch and water in a small bowl.

2. Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 tsp filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.

3. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.

4. Using a spatula, make sure the gyoza will release from the pan. Then place a plate upside down on the gyoza. Holding it with your fingertips, flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth, and cornstarch mixture.

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