Why Pork and Chive Dumplings?
Pork and Chive Dumplings (Jiu Cai Zhu Rou Jiao Zi) are the most beloved dumpling filling across Northern China. The combination of savory pork and fragrant garlic chives creates a juicy aromatic filling that is simply irresistible. Making dumplings from scratch is a cherished family tradition.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground pork (30% fat) | 300g |
| Garlic chives (jiu cai) | 200g finely chopped |
| Ginger | 1 inch grated |
| Soy sauce | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Shaoxing wine | 1 tablespoon |
| White pepper | 1/4 teaspoon |
| Dumpling wrappers | 40-50 pieces |
Instructions
Step 1: Make the Filling
Combine ground pork chopped chives ginger soy sauce sesame oil Shaoxing wine and white pepper. Mix vigorously in one direction until the filling becomes pasty and cohesive. This takes about 3 minutes.
Step 2: Wrap Dumplings
Place a wrapper in your palm. Add 1 heaping teaspoon of filling to the center. Moisten the edges with water. Fold in half and pleat the edges to seal. Place on a floured tray.
Step 3: Cook
Bring a large pot of water to a boil. Add dumplings and stir gently. When they float to the surface add 1/2 cup cold water. Bring to a boil again. Repeat once more. The dumplings are done when they float and the wrappers are translucent.
Step 4: Serve
Serve immediately with a dipping sauce of black vinegar soy sauce and chili oil.
Pro Tips
Fat content matters use 30% fat pork for juicy dumplings. Mix filling in one direction only this builds texture. Do not overfill or they will burst. Freeze uncooked dumplings on a tray then transfer to a bag for future meals.
