Wash the Chinese chives and dry them completelyusing a salad spinner or paper towels. This is key to a non-watery filling. Chop them finely. Chop the scallions and mince the ginger.

In a medium bowl, combine the ground pork, salt, chicken bouillon powder (if using), thirteen-spice powder, light soy sauce, dark soy sauce, oyster sauce, chopped scallions, and minced ginger. Mix well with chopsticks or a fork.

Heat the 15ml of neutral oil in a small pan until it shimmers. Carefully pour the hot oil over the scallion and ginger in the pork mixture. It will sizzle and release a wonderful aroma. Stir quickly to combine.

Add the finely chopped, dried Chinese chives and the sesame oil to the bowl.

Mix everything together vigorously in one direction until the filling becomes cohesive and slightly sticky. Set aside.

In a small bowl or measuring cup, whisk together the flour (or cornstarch), water, and 1 tablespoon (about 15ml) of the neutral cooking oil until smooth. This is your crispy-bottom slurry.

Place a dumpling wrapper on your palm. Add about 1 heaping teaspoon (roughly 10g) of filling to the center. Do not overfill.

Fold the wrapper in half and pinch the edges to seal. Do not pinch the ends—leave a small opening for steam to escape.

This is the traditional Guo Tie shape and allows steam to enter during cooking. Place the sealed potsticker on a tray. Repeat with remaining wrappers and filling.

Lightly brush a pan with oil.

Place the guo tie in the pan with space between each.

Cook on low heat until the bottoms are lightly golden.

Slowly pour the slurry along the edges of the pan until it covers about 1/3 of the guo tie bottoms.

Cover the pan and cook over medium-low heat for 8-10 minutes, until the water evaporates.

Remove the lid and let the bottom crisp up again until golden.

Sprinkle with toasted sesame seeds and extra green onion if desired.

Serve with plain congee for the best flavor.