Why You Will Love This Dumpling Recipe
Making dumplings from scratch is a cherished tradition in Chinese households. These pork and chive dumplings are the quintessential filling juicy savory and aromatic. The contrast between the tender wrapper and the flavorful filling makes every bite satisfying. Plus assembling them is a wonderful activity to share with family.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Warm water | 1 cup |
| Ground pork (30% fat) | 500g |
| Chinese chives (garlic chives) | 200g |
| Ginger minced | 1 tablespoon |
| Light soy sauce | 2 tablespoons |
| Shaoxing wine | 1 tablespoon |
| Sesame oil | 1 tablespoon |
| White pepper | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
Step by Step Instructions
Step 1
Make the dough. Mix flour and warm water in a large bowl until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes. This resting period is crucial for gluten development.
Step 2
Prepare the filling while the dough rests. Finely chop the Chinese chives. In a large bowl combine ground pork, chives, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Stir vigorously in one direction for 3-4 minutes until the filling becomes sticky and well combined.
Step 3
Roll the rested dough into a long cylinder about 2cm thick. Cut into small pieces about the size of a walnut. Roll each piece into a thin circle about 8cm in diameter keeping the edges slightly thinner than the center.
Step 4
Place about 1 tablespoon of filling in the center of each wrapper. Fold in half and pinch the edges to seal. For pleated dumplings make 5-7 small folds along one edge before pressing together. Place finished dumplings on a lightly floured surface.
Step 5
To boil bring a large pot of water to a rolling boil. Add dumplings in batches stirring gently to prevent sticking. After they float to the surface add 1/2 cup cold water and bring to a boil again. Repeat this twice. The dumplings are done when they float and the wrappers look translucent.
Step 6
To pan fry heat oil in a non-stick pan over medium heat. Place dumplings flat side down and cook until the bottoms are golden. Add 1/3 cup water and cover immediately. Steam for 5-6 minutes until the water evaporates. Uncover and cook another minute for extra crispy bottoms.
Pro Cooking Tips
- The pork must have at least 30% fat for juicy dumplings. Lean pork will result in dry filling.
- Chinese chives are different from regular chives they are wider and have a garlicky flavor. Look for them at Asian grocery stores labeled garlic chives.
- Freeze excess dumplings on a tray in a single layer then transfer to a bag. Cook directly from frozen adding 2 extra minutes to boiling time.
- The water test for dough if you press your finger into the dough and it springs back slowly it is ready.
Serving Suggestions
Serve dumplings with a dipping sauce made of black vinegar soy sauce and minced garlic. A bowl of hot and sour soup on the side completes the meal.
