Crispy Pork and Chive Dumplings
Crispy Pork and Chive Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, 80/20 blend
- 1/2 cup fresh chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, optional
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Dumplings
- 30 round dumpling wrappers, store-bought, 3 to 3 1/2 inches in diameter
- water, as needed, for sealing
For Pan-Frying
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, divided
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
- 1 green onion, thinly sliced
Instructions
- 1
Prepare the dumpling filling: In a large mixing bowl, combine the ground pork, finely chopped chives, grated fresh ginger, minced garlic, soy sauce, Shaoxing wine (if using), sesame oil, cornstarch, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 2
Assemble the dumplings: Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. For a traditional look, create small pleats along the sealed edge. Repeat this process with the remaining filling and wrappers. Keep assembled dumplings covered with a damp cloth to prevent drying.
⏱️ 25 min
- 3
Pan-fry the first batch: Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Once hot, carefully arrange 10-12 dumplings in a single layer, flat side down, ensuring they do not touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 5 min
- 4
Steam the dumplings: Carefully pour 1/4 cup of water into the skillet. Immediately cover the skillet with the lid and reduce the heat to medium. Allow the dumplings to steam for 6 to 8 minutes, or until the pork filling is cooked through and firm.
⏱️ 8 min
- 5
Crisp the bottoms: Remove the lid from the skillet and increase the heat back to medium-high. Cook for another 2 to 3 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again. Watch carefully to prevent burning.
⏱️ 3 min
- 6
Repeat and serve: Transfer the cooked dumplings to a serving platter. Repeat steps 3-5 with the remaining dumplings, using the remaining 1 tablespoon of vegetable oil and 1/4 cup of water. While the dumplings are cooking, prepare the dipping sauce.
⏱️ 15 min
- 7
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Stir in the thinly sliced green onion.
⏱️ 3 min
- 8
Serve the crispy pork and chive dumplings immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork and Chive Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, 80/20 blend
- 1/2 cup fresh chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, optional
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Dumplings
- 30 round dumpling wrappers, store-bought, 3 to 3 1/2 inches in diameter
- water, as needed, for sealing
For Pan-Frying
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, divided
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
- 1 green onion, thinly sliced
Instructions
- 1
Prepare the dumpling filling: In a large mixing bowl, combine the ground pork, finely chopped chives, grated fresh ginger, minced garlic, soy sauce, Shaoxing wine (if using), sesame oil, cornstarch, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 2
Assemble the dumplings: Lay a dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. For a traditional look, create small pleats along the sealed edge. Repeat this process with the remaining filling and wrappers. Keep assembled dumplings covered with a damp cloth to prevent drying.
⏱️ 25 min - 3
Pan-fry the first batch: Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Once hot, carefully arrange 10-12 dumplings in a single layer, flat side down, ensuring they do not touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 5 min - 4
Steam the dumplings: Carefully pour 1/4 cup of water into the skillet. Immediately cover the skillet with the lid and reduce the heat to medium. Allow the dumplings to steam for 6 to 8 minutes, or until the pork filling is cooked through and firm.
⏱️ 8 min - 5
Crisp the bottoms: Remove the lid from the skillet and increase the heat back to medium-high. Cook for another 2 to 3 minutes, allowing any remaining water to evaporate and the dumpling bottoms to crisp up again. Watch carefully to prevent burning.
⏱️ 3 min - 6
Repeat and serve: Transfer the cooked dumplings to a serving platter. Repeat steps 3-5 with the remaining dumplings, using the remaining 1 tablespoon of vegetable oil and 1/4 cup of water. While the dumplings are cooking, prepare the dipping sauce.
⏱️ 15 min - 7
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Stir in the thinly sliced green onion.
⏱️ 3 min - 8
Serve the crispy pork and chive dumplings immediately with the prepared dipping sauce.
⏱️ 1 min