Gyoza (Chinese Dumplings)

1. Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.

2. Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.

3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.

4. Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.

Tips

To make ahead: Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.

Equipment: Parchment paper