Pork and Chive Dumplings
These homemade dumplings feature a juicy, savory ground pork filling seasoned with fresh Chinese chives, ginger, and soy sauce. The dumplings are pan-fried for a crispy golden-brown bottom and then steamed, resulting in a perfect contrast of textures.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 450 gground pork
- 100 gchinese chives, finely chopped
- 1 tbspginger, finely grated
- 2 clovegarlic, minced
- 2 tbspsoy sauce
- 1 tbspshaoxing wine
- 1 tspsesame oil
- 0.25 tspwhite pepper, ground
- 0.5 tspsalt
Ingredients
- 30 pcsdumpling wrapper, round, store-bought
cooking
- 2 tbspneutral oil
- 120 mlwater
dipping sauce
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tspsesame oil
- 1 tspchili oil(optional)
Equipment
non-stick skillet with lid · large bowl · knife · whisk · cutting board · small bowl
The method
Step by step
- 1
In a large bowl, combine the ground pork, chopped chives, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt.
About 5 min
Cook’s note: Ensure your chives are chopped very finely to prevent them from tearing the dumpling wrappers.
- 2
Using chopsticks or a spoon, stir the mixture vigorously in one direction for several minutes until it becomes sticky and paste-like.
About 5 min
Cook’s note: This develops the proteins in the pork, making the filling bouncier and more cohesive.
- 3
Cover the bowl and let the filling rest in the refrigerator to allow the flavors to meld.
About 15 min
- 4
While the filling rests, prepare the dipping sauce by whisking together the soy sauce, rice vinegar, sesame oil, and optional chili oil in a small bowl.
About 2 min
Cook’s note: You can adjust the ratio of soy sauce to vinegar to your personal preference for saltiness and acidity.
- 5
Place a dumpling wrapper on your palm and spoon a small amount of filling into the center.
Cook’s note: Don't overfill, or the dumplings will be difficult to seal and may burst during cooking.
- 6
Dip your finger in a small bowl of water and moisten the outer edge of the wrapper.
- 7
Fold the wrapper in half over the filling and press the edges together, creating small pleats along one side to seal it tightly. Repeat with the remaining wrappers and filling.
About 30 min
Cook’s note: Place finished dumplings on a lightly floured tray to prevent them from sticking.
- 8
Heat the neutral oil in a large non-stick skillet with a lid over medium-high heat.
About 2 min
Cook’s note: The oil should shimmer slightly before you add the dumplings.
- 9
Carefully arrange the dumplings in a single layer in the pan, flat-side down, without overcrowding.
About 1 min
Cook’s note: You may need to cook in two batches depending on the size of your pan.
- 10
Cook for 2-3 minutes, until the bottoms are golden brown and crisp.
About 3 min
- 11
Carefully pour the water into the skillet. It will sizzle and steam immediately.
About 1 min
Cook’s note: Pour the water around the edges of the pan, not directly over the dumplings, to avoid making them soggy.
- 12
Cover the pan with the lid, reduce the heat to medium, and let the dumplings steam for 5-7 minutes, or until the liquid has mostly evaporated.
About 7 min
Cook’s note: The wrappers should look translucent when the dumplings are fully cooked.
- 13
Remove the lid and continue to cook for another minute to allow the bottoms to become crisp again.
About 1 min
- 14
Serve the dumplings immediately with the prepared dipping sauce.
Keep it good
Store cooked dumplings in an airtight container in the refrigerator.
Reheat by pan-frying with a splash of water in a covered skillet until hot and crisp.
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