Pork and Garlic-Chive Potstickers – The New York Times

I’m here to tell you about my pork and chive dumplings for dumpling week. These dumplings are a version of dumplings that I like to get when I’m in Taipei. The dumplings have a very nice golden crust on the bottom. I really like that texture. I encourage you to make your own dumpling wrappers. It can seem like it’s daunting, but really it’s quite simple.