Pork and Chive Dumplings
猪肉韭菜饺子
Juicy pork and Chinese chive dumplings, pan-fried then steamed so the bottoms are crisp.
Serves 4
Prep 45 min
Cook 15 min
Ingredients
- 40 round dumpling wrappers
- 1 lb ground pork
- 1 1/2 cups finely chopped Chinese chives
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons water or chicken broth
- 2 tablespoons vegetable oil, for pan-frying
- 1/2 cup water, for steaming
- 3 tablespoons soy sauce, for dipping
- 1 tablespoon rice vinegar, for dipping
- 1 teaspoon chili oil, for dipping, optional
Steps
Step 1. Mix the pork with the soy sauce, wine, ginger, salt, and white pepper, stirring in one direction for 1 minute until sticky. Stir in the water a little at a time. Fold in the chives and sesame oil.
Step 2. Place about 1 tablespoon of filling in the center of a wrapper. Wet the edge with a fingertip of water, fold over, and pinch and pleat to seal. Repeat with the remaining wrappers.
Step 3. Heat the vegetable oil in a large nonstick pan with a lid over medium heat. Set the dumplings in the pan, flat side down, and fry for 2 minutes, until golden on the bottom.
Step 4. Pour in the 1/2 cup water, cover, and steam for 6 to 7 minutes, until the water has cooked off and the filling is cooked through (160°F or 71°C).
Step 5. Uncover and cook for 1 more minute to crisp the bottoms.
Step 6. Stir the dipping sauce ingredients together and serve with the hot dumplings.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.