Pork and Chive Dumplings
Pork and Chive Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, fatty, 80/20 blend recommended
- 1 cup Chinese chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
For the Dumpling Wrappers
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, optional, or to taste
For Cooking
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for pan-frying
Instructions
- 1
Prepare the dumpling filling: In a large mixing bowl, combine the ground pork, finely chopped Chinese chives, grated fresh ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and salt. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky. Do not overmix.
⏱️ 5 min
- 2
Set up your dumpling wrapping station: Lay out a few dumpling wrappers on a clean, dry surface. Have a small bowl of water nearby for sealing the wrappers.
⏱️ 1 min
- 3
Wrap the dumplings: Place about 1 teaspoon of the pork filling in the center of each dumpling wrapper. Dip your finger in the water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges together lightly. Starting from one end, create small pleats along the sealed edge, pressing each pleat firmly to seal. Repeat until all filling is used, placing finished dumplings on a parchment-lined tray to prevent sticking.
⏱️ 30 min
- 4
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili oil (if using). Set aside.
⏱️ 2 min
- 5
Cook the dumplings (pan-fry and steam method): Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place a single layer of dumplings (about 10-12, depending on skillet size) flat side down, ensuring they do not touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown.
⏱️ 3 min
- 6
Add 1/2 cup of water to the skillet, immediately cover with a lid, and reduce heat to medium. Steam the dumplings for 8 to 10 minutes, or until the water has evaporated and the pork filling is cooked through (internal temperature of 160°F).
⏱️ 10 min•🌡️ 160
- 7
Remove the lid and increase the heat to medium-high. Cook for another 1 to 2 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again. Transfer the cooked dumplings to a serving platter. Repeat with remaining dumplings, adding more vegetable oil as needed for subsequent batches.
⏱️ 17 min
- 8
Serve the hot pork and chive dumplings immediately with the prepared dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork and Chive Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, fatty, 80/20 blend recommended
- 1 cup Chinese chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
For the Dumpling Wrappers
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, optional, or to taste
For Cooking
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for pan-frying
Instructions
- 1
Prepare the dumpling filling: In a large mixing bowl, combine the ground pork, finely chopped Chinese chives, grated fresh ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and salt. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky. Do not overmix.
⏱️ 5 min - 2
Set up your dumpling wrapping station: Lay out a few dumpling wrappers on a clean, dry surface. Have a small bowl of water nearby for sealing the wrappers.
⏱️ 1 min - 3
Wrap the dumplings: Place about 1 teaspoon of the pork filling in the center of each dumpling wrapper. Dip your finger in the water and moisten the edges of half of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges together lightly. Starting from one end, create small pleats along the sealed edge, pressing each pleat firmly to seal. Repeat until all filling is used, placing finished dumplings on a parchment-lined tray to prevent sticking.
⏱️ 30 min - 4
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili oil (if using). Set aside.
⏱️ 2 min - 5
Cook the dumplings (pan-fry and steam method): Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place a single layer of dumplings (about 10-12, depending on skillet size) flat side down, ensuring they do not touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown.
⏱️ 3 min - 6
Add 1/2 cup of water to the skillet, immediately cover with a lid, and reduce heat to medium. Steam the dumplings for 8 to 10 minutes, or until the water has evaporated and the pork filling is cooked through (internal temperature of 160°F).
⏱️ 10 min•🌡️ 160 - 7
Remove the lid and increase the heat to medium-high. Cook for another 1 to 2 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again. Transfer the cooked dumplings to a serving platter. Repeat with remaining dumplings, adding more vegetable oil as needed for subsequent batches.
⏱️ 17 min - 8
Serve the hot pork and chive dumplings immediately with the prepared dipping sauce.
⏱️ 2 min