Place the filling in the center of each wrapper. Fold into a pillow shape by folding in half, then rolling up the sides.

Heat 2 tablespoons of oil in a skillet. Add the uncooked potstickers and pan-fry until the bottoms are golden brown. Add 1–2 cups of water (using a standard measuring cup), cover, and cook until the potstickers are cooked through.

Done!

Finely chop the ground pork. Place in a bowl and add rice wine, soy sauce, salt, green onion, sesame oil, and white pepper. Mix well, then add the yellow chives and green onion and stir to combine.

Divide the dough into 30 pieces (about 1/2 oz or 15g each). Flatten each piece and roll out so the center is slightly thicker.

Wash all ingredients. Finely chop the shrimp, yellow chives, and green onion.

Combine the all-purpose flour, bread flour, water, and salt by hand until a smooth dough forms. Let rest for 1 hour.