Pork and Garlic-Chive Potstickers

Ingredients

• For the Dumpling Wrappers (see tips)
• 480 grams all-purpose flour (roughly 4 cups), plus more for dusting
• 2 teaspoons baking powder
• For the Filling
• 1½ pounds ground pork
• 2 bunch fresh chives (2 herb packets from WalMart), trimmed and cut into ¼-inch pieces
• 1 teaspoon garlic powder
• 1 large egg, lightly beaten
• 3 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Kosher salt (such as Diamond Crystal)
• Vegetable oil, for frying
• For Serving
• Rice vinegar
• Soy sauce

Instructions

1. Prepare the dumpling wrappers: Whisk together flour and baking powder in a large bowl. Add 1 cup cold water and stir with a wooden spoon or spatula until combined. Knead the dough in the bowl until the shaggy pieces come together. The dough does not need to be smooth. Wrap in plastic and let rest at room temperature at least 4 hours or overnight. Consider kneading the dough halfway through to distribute any dry spots.
2. While the dough rests, prepare the filling. Combine pork, chives, garlic powder, egg, sesame oil, soy sauce, sugar and 2 teaspoons salt in a large bowl. Mix well. Cover and refrigerate until ready to assemble dumplings.
3. Roll dough out with a pasta maker to roughly 1.5 mm (setting 5 on Marcato). Cut with a 3.5 inch round cutter.
4. Alternative Step: Once the dough has rested, place it on a lightly floured surface and pat into a rectangle. Cut into 4 equal pieces. Roll each piece into a log about 14 inches long and cut into 1-inch pieces. Lightly dust pieces with flour. Roll the wrappers. Working with one piece at a time, flatten with your palm and roll into a 4-inch circle using a dowel or rolling pin, rolling from the edge toward the center and rotating the dough as you go. Keep finished wrappers lightly covered with plastic wrap.
5. Fill the dumplings. Place a wrapper in your palm and add a rounded tablespoon of filling. The filling should take up most of the wrapper, but you can pinch the edges to stretch them out slightly since you are doubling up the dough there. Fold the wrapper in half and pleat the edges to seal the dumpling. Continue with remaining wrappers and filling.
6. Place on try with wax paper and freeze at this point. Then transfer to a ziploc. Alternatively, you can cook straight from here.
7. Cook the dumplings. Heat a medium skillet over medium-low heat with 1 tablespoon oil. Add 10–12 dumplings, then pour in ¼ cup water. Cover and steam-fry for about 15 minutes until the bottoms are golden and the wrappers puff slightly. A little less if cooking from fresh. Repeat with remaining dumplings.
8. Serve immediately with a dipping sauce made from rice vinegar and soy sauce.