Pork and Garlic-Chive Potstickers | Sue Li | Dumpling Week | NYT Cooking
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This is Sue Li’s version of a traditional pan-fried dumpling that she would buy from a stand at the base of Elephant Mountain, a popular spot in Taipei, after early morning hikes. The simple ground pork filling is flavored with garlic chives, a wide, flat variety with a strong garlic flavor and leek-like texture.
Here are expert tips on how to host an unforgettable dumpling party: https://nyti.ms/4qDdSzC
For more dumpling recipes, just in time for Lunar New Year, see here: https://nyti.ms/4qUwsn7
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16 Comments
Yummy 😋 I love dumplings and yes I eat them with chopsticks
"You have to use garlic chives…"
I'm out of luck I guess where I live
Looks Amazing well done
I don’t have access to fresh garlic chives so there’s no point of me asking if I can use gluten free AP flour 😢
Sue Li!!!! I love it when Sue is on and is very clear in her instructions. What a boss ♥️ these look so delicious and approachable. Love the story about the Elephant walk too. Thanks Sue 🥟🥟🥟🥟🥟
thank you.
Love Sue Li's recipes!
I'm here for it. Full Moon. Crescent Moon. Every form and flavor of the Moon Festival. I'm still working on making dumplings at home.
I would argue that green onions with a ton of added garlic would still taste good, it would just be a different type of filling 😆
I hope my fellow cousin was paid fairly.
I love Sue Li’s recipes ❤
A woman that walks around with a ruler… intimidating… 😅😂
Absolutely delicious looking!!!
Than You and can not wait to try your beautiful recipe!!!🌅💌🌅
Manhattan is a Sodom &Gomorrah
the number 4 was mentioned way too many times. very unlucky
When you say, "there is no substitute" that means most of your audience that lives nowhere close to an Asian grocery can't make the dish. It's a complete turn off for me because unless it's something that I can buy in regular groceries or from online, I can't get it.