Pork and Chive Dumplings
Pork and Chive Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 1 cup napa cabbage, finely chopped, squeezed dry
- 1/2 cup fresh chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
For the Dumpling Wrappers
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For Cooking
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
For Serving (Optional Dipping Sauce)
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped napa cabbage (ensure it's squeezed dry to remove excess water), fresh chives, grated fresh ginger, minced garlic, soy sauce, sesame oil, rice wine vinegar, granulated sugar, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 15 min
- 2
Set up your dumpling wrapping station. Have your dumpling wrappers ready, a small bowl of water for sealing, and the prepared filling. Keep the wrappers covered with a damp cloth to prevent them from drying out.
⏱️ 5 min
- 3
To wrap each dumpling, take one wrapper and place about 1 teaspoon of filling in the center. Dip your finger in the small bowl of water and moisten half of the wrapper's edge. Fold the wrapper in half to form a half-moon shape. Pinch the center closed, then create small pleats along the curved edge, pressing firmly to seal completely. Repeat with the remaining filling and wrappers, placing finished dumplings on a lightly floured tray.
⏱️ 40 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Once hot, place a single layer of dumplings in the skillet, ensuring they do not touch. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover with the lid and reduce the heat to medium. Let the dumplings steam for 8 to 10 minutes, or until the wrappers are translucent and the pork filling is cooked through (internal temperature of 160°F).
⏱️ 10 min
- 6
Remove the lid and continue cooking for 1 to 2 minutes to evaporate any remaining water and re-crisp the bottoms of the dumplings. Transfer the cooked dumplings to a serving platter. Repeat steps 4-6 with the remaining dumplings, adding more oil as needed for each batch.
⏱️ 5 min
- 7
While the dumplings are cooking, prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, and chili garlic sauce (if using). Adjust chili garlic sauce to your preferred spice level.
⏱️ 2 min
- 8
Serve the hot dumplings immediately with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Pork and Chive Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 1 cup napa cabbage, finely chopped, squeezed dry
- 1/2 cup fresh chives, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
For the Dumpling Wrappers
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For Cooking
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
For Serving (Optional Dipping Sauce)
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped napa cabbage (ensure it's squeezed dry to remove excess water), fresh chives, grated fresh ginger, minced garlic, soy sauce, sesame oil, rice wine vinegar, granulated sugar, and white pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 15 min - 2
Set up your dumpling wrapping station. Have your dumpling wrappers ready, a small bowl of water for sealing, and the prepared filling. Keep the wrappers covered with a damp cloth to prevent them from drying out.
⏱️ 5 min - 3
To wrap each dumpling, take one wrapper and place about 1 teaspoon of filling in the center. Dip your finger in the small bowl of water and moisten half of the wrapper's edge. Fold the wrapper in half to form a half-moon shape. Pinch the center closed, then create small pleats along the curved edge, pressing firmly to seal completely. Repeat with the remaining filling and wrappers, placing finished dumplings on a lightly floured tray.
⏱️ 40 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Once hot, place a single layer of dumplings in the skillet, ensuring they do not touch. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 5
Carefully pour 1/2 cup of water into the skillet. Immediately cover with the lid and reduce the heat to medium. Let the dumplings steam for 8 to 10 minutes, or until the wrappers are translucent and the pork filling is cooked through (internal temperature of 160°F).
⏱️ 10 min - 6
Remove the lid and continue cooking for 1 to 2 minutes to evaporate any remaining water and re-crisp the bottoms of the dumplings. Transfer the cooked dumplings to a serving platter. Repeat steps 4-6 with the remaining dumplings, adding more oil as needed for each batch.
⏱️ 5 min - 7
While the dumplings are cooking, prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, and chili garlic sauce (if using). Adjust chili garlic sauce to your preferred spice level.
⏱️ 2 min - 8
Serve the hot dumplings immediately with the prepared dipping sauce.