Pork and chive dumplings

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5 from 3 votes

These dumplings are a classic flavor combination, and you will soon see why - tasty, and easy to make too.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer/Starter

Cuisine: Chinese

Servings: approx

Calories: 53kcal

Author: Caroline's Cooking

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Ingredients

1 cup Chines chives (also sometimes called garlic chives)
½ lb ground pork pork mince
1 tablespoon soy sauce
1 tablespoon sesame oil
24 dumpling wrappers
soy sauce with a little black vinegar and sesame oil for dipping or your choice of dipping sauce.

US Customary - Metric

Instructions

Finely chop the Chinese chives, discarding any tough part towards the base.
Mix together the pork, chives, soy sauce and sesame oil so that they are well combined. At first, it may seem like you have a huge amount of chives, but they will compress down a bit as you mix. If you want to test the seasoning, take a small amount of the mixture (a teaspoon or less) and place in a bowl and cook in the microwave a few seconds, or fry in a small skillet. Once cooked, you can check if it is seasoned to your taste - you could add a little finely grated ginger, ground pepper and/or additional soy sauce, for example.
Working with a few at a time, put a spoonful of the pork mixture in the middle or slightly to one side of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper with the tip of your finger then fold it in half to join in the middle around the filling. Using your thumbs and forefingers, pinch/fold on one side a few times to make pleats along the dumpling edge as you seal the edge from the middle to the tip. Then repeat on the other side (video may help with seeing how to fold). As you are folding, try to make sure you don't trap too much air inside the dumpling. Also, make sure the edge is well sealed.
Traditional fry/steam method - heat 1-2 tablespoon oil in a skillet/frying pan over a medium heat and place some dumplings in there fairly close together. Cook for around 2-3 minutes until browned on the bottom. Add around ¼ to ⅓ cup boiling water to the pan so that water comes around ⅓ of the way up the dumplings then cover with a lid. Allow the water to steam the dumplings so they go translucent and the water evaporates. Remove lid and, if you like, brown the bases again slightly so they crisp.
To steam - place a few dumplings in a bamboo steamer (you may want to brush with oil or line with paper or a cabbage leaf to help prevent sticking), fairly close but with gaps between them so they don't touch. Cover and place over a pot or wok with boiling water. Steam the dumplings for around 6-8 minutes until the wrapper becomes relatively translucent.
Serve with soy sauce with a little sesame oil, black vinegar and sesame seeds added, or your choice of dipping sauce.

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