Finely chop the chives or green onions.
In a large mixing bowl, combine the ground pork, chopped chives, soy sauce, oyster sauce, sesame oil, white pepper, and salt. Mix vigorously until the filling becomes slightly sticky and well combined.
Place a spoonful of filling in the center of a dumpling wrapper. Wet the edges with water, fold in half, and pleat the edges to seal completely. Repeat to make a big batch.
To pan-fry, heat oil in a pan over medium heat. Arrange the dumplings in the pan and fry until the bottoms are golden brown. Add a splash of water (or a thin cornstarch slurry for a crispy skirt), cover with a lid, and let steam until cooked through.
Alternatively, bring a pot of water to a boil and drop the dumplings in. Cook until they float to the surface and the wrappers become slightly translucent.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →