Pork and Garlic-Chive Potstickers
This is my version of a traditional pan-fried dumpling that I buy from a stand at the base of Elephant Mountain, a popular spot in Taipei, Taiwan, after early morning hikes. I always make that pit stop because they are so good. The simple ground-pork filling is flavorful and juicy thanks to garlic chives, a wide, flat variety with a strong garlic flavor and leek-like texture. There isn’t an easy substitute for the garlic chives, but they are readily available at East Asian grocery stores. Making your own dumpling wrappers requires a bit of practice — and a wooden dowel, a small, thin rolling pin that provides you with better control when rolling the wrappers. You could also use store-bought wrappers, but the extra effort really pays off with a slightly chewy and tender texture, and the bonus of knowing you made the dumplings entirely from scratch.
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