Pork and Chive Dumplings – juicy and delicious Chinese dumplings filled with ground pork and chives. Homemade jiaozi is the best!

INGREDIENTS of Pork and Chive Dumplings

  • 1/2 pound fatty ground pork
  • 1/2 tablespoon Shaoxing wine
  • 1/4 teaspoon Asian sesame oil
  • 1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
  • 1 1/2 teaspoons finely grated peeled ginger
  • 1/2 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon kosher salt
  • Pinch of white pepper
  • 3 tablespoons finely chopped cilantro stems
  • 3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
  • 24 to 30 round dumpling wrappers (preferably with egg)
  • Accompaniment: Lantern dumpling sauce
  • Garnish: thinly sliced scallions

PREPARATION of Pork and Chive Dumplings

  1. Combine all the ingredients (except the coriander stems, chives and packaging) in a large bowl, then stir in the coriander stems and chives.
  2. Place the bowl in a larger bowl of ice to keep cool while forming dumplings.
  3. Place a slightly rounded teaspoon of filling in the center of an envelope and moisten the area around the filling with water.
  4. Fold in half to form a crescent.
  5. Moisten a corner and press the corners together to form a tortellini-shaped dumpling. Repeat with the remaining packing and packaging.
  6. Cook the meatballs in a large saucepan of water, which simmers gently until the pork is just cooked, about 3 minutes.
  7. Transfer with a slotted spoon to a dish.

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