Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan

Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan, I love cooking videos, modern asian cuisine, modern asian cooking, kwanghi chan, bowls by kwanghi, asian masterclasses, dumplings, pot sticker recipe

Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan

We have teamed up with renowned chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.

In episode 2, Kwanghi will guide you step by step to make the hugely popular, pork and scallion pot sticker dumplings served with Kwanghi’s grandmother’s soy and black vinegar dip.

Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan


  • 160g minced pork (not too lean – some fat is good – about 70:30 ratio)
  • 1 Tbsp fresh ginger, minced 
  • 2 scallions, thinly sliced
  • 2 cloves garlic, finely minced (about 2 teaspoons)
  • 1 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • ¾ tsp sea salt
  • Couple of pinches of freshly ground black pepper
  • 30 dumpling or gyoza wrappers (or you can use wonton wrappers and trim them into a circular shape)
  • 60ml vegetable oil


  1. Put the minced pork, ginger, scallions and garlic in a bowl and stir to combine. Whisk together soy sauce and sesame oil, then stir into the pork mixture. Stir in the pepper and salt.
  2. On a dry surface, lay out one gyoza or dumpling wrapper, keeping the remaining wrappers covered with a dampened cloth or paper towel. Spoon one teaspoon of filling into the centre, then moisten halfway around the edge with a wet finger. Fold the dry half of the wrapper over the wet half to form a half-moon shape.
  3. To seal, using thumb and forefinger of one hand, form tiny pleats along the dry edge of the wrapper, pressing the pleats against the moistened border to enclose the filling. The dumpling will curve in a semi-circle. Or, you can start in the middle, pleat out to one edge then turn the dumpling over and pleat in the opposite direction. Stand the dumpling, seam-side up, on a baking sheet and gently press to flatten the bottom. Cover loosely with dampened cloth or paper towel. Form the remaining dumplings in the same way. If you cannot perfect the pleating method, just pinch the edges together to create a seal.
  4. Heat the oil in a large, non-stick skillet or frying pan over a moderately high heat, until it is hot but not smoking. Remove it from heat and arrange the pot stickers in a tight circular pattern standing up in the oil (they should touch one another). Cook, uncovered, until the bottoms are pale golden, two to three minutes. Add an espresso coffee cup amount of water, then cover the pan tightly with a lid and cook until the liquid has evaporated and the bottoms of dumplings are crisp and golden – three to five minutes. Add two more tablespoons of water if the pan looks dry before the bottoms are browned. Remove the lid and shake the pan to loosen the pot stickers, until the steam dissipates.
  5. Serve immediately with the dipping sauce on the side.

Soy & black vinegar dipping sauce


  • 80ml soy sauce
  • 1 scallion, green part only, very thinly sliced
  • 2 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger


  1. Stir all ingredients in a small bowl to blend.

About Kwanghi Chan

Kwanghi Chan, I Love Cooking Ireland, Modern Asian Cooking

Kwanghi has extensive experience in the hotel and restaurant industries, working in some of the best restaurants in Ireland. He has  represented Ireland in International Culinary Competition with the Irish Culinary Team at the age of 20. After winning numerous awards including the World Championships in Holland and the World Cup in Luxembourg organised by WACS (World Association of Chefs Society), he was awarded a Silver Medal in the Culinary Olympics in Germany 2008. He has also Captained the Irish Culinary Team in doing so.

Kwanghi was Head Chef at the 5* Cliff House Hotel in Ardmore Co.Waterford in late 2011. He was working at the 1* Michelin “House Restaurant” with his team gaining 4 AA Rosettes in 2014. In 2014 he was also awarded Winner of Le Grand Prix de Cuisine de L’Academie Paris by 25 MOF Chefs representing Ireland in Paris.

After spending over 3 years as Head Chef at the Michelin starred Cliff House Hotel in Ardmore, he decided it was time to move on. Then in 2015 he stormed into the foodie scene in Dublin with Soder+Ko, a hip collaboration between a multi story Scandi bar and Kwanghi’s fine fusion cooking.

In 2016 Kwanghi felt it was time to create his own brand and products and ChanChan was born. His products include a particularly fine miso based hot sauce, spice mixes, black garlic products & other fine food products. He supplies supermarkets including Lidl, Asia Market and selected award-winning artisan food stores across Ireland.

In 2018 Kwanghi became an ambassador with Bord Bia Shanghai. He promotes Irish grass fed beef and lamb and is working closely with the Irish Consulate in Hong Kong & Macau to promote Irish produce in Southeast Asia.

It doesn’t stop there, this year in 2019 he has opened his own restaurant, Bowls By Kwanghi Chan. The restaurant specialises in casual food based on  non authentic modern Asian, just like in Hong Kong where east meet west, a melting pot of multicultural food and flavours. He focuses on the Irish farm to bowl concept using local ingredients with the best of Asian ingredients either made in Ireland or imported direct from Asia, with only 5 months open bowls has a cult following already.

Kwanghi appears regularly on Virgin Media One’s (previously TV3) popular 6 O’Clock Show.

Make sure to follow Kwanghi on his social media channels:





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