Pork and Chive Dumplings
Juicy, plump and super delicious pork and chive dumplings! A very classic dumpling flavour profile (on par with pork and cabbage). The key to delicious dumplings, aside from perfectly seasoning them, is to use fatty pork mince. This is where the flavour and juices at! Watch the video above for exactly how to fold dumplings.
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Servings: 30 dumplings
Calories: 73kcal
Ingredients
- 1 packet dumpling wrappers about 30 sheets
Pork and chive dumpling filling
- 500 g / 1 pound pork mince fatty, around 20% to 30 % fat
- 2 bunches garlic chives wash then finely chopped, ~3 heaped cups
- 1 tablespoon minced fresh ginger (note 1)
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- ½ tablespoon shaoxing wine substitute: dry sherry
- ¼ teaspoon brown sugar or white sugar
- ½ teaspoon sesame oil
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- ½ tablespoon neutral tasting oil optional (note 2)
Instructions
- In a large mixing bowl, combine dumpling filling ingredients. Mix well until a thick paste is formed. I find using a clean hand to mix is the most efficient way to do this.
- To fold the dumplings, watch my how-to video in the post above. This recipe makes approximately 30 plump dumplings.
- Once all the dumplings have been folded, bring a large pot of water to a boil. Divide and cook about half of the dumplings at a time. To cook, add about 15 dumplings into boiling water and cook on high heat, undisturbed (otherwise the dumplings will break apart). (note 3)
- The dumplings are ready once they float to the top. This will take about 3 to 4 minutes. Transfer cooked dumplings onto a large plate with a slotted spoon and repeat for the second batch.
- To serve, eat as is or with a fragrant homemade chilli oil!
Video
Notes
1. Mince ginger with a cheese grater. It's super quick and convenient! Otherwise, finely chop to a mince consistency.
2. Adding oil to filling is optional. I don't always get my meats from a butcher and my local supermarket only stocks lean pork mince. Adding a little oil will help tenderise the pork and make the filling juicy.
3. NEVER stir the pot in the first 3 minutes of boiling from the moment the dumplings have been placed into the boiling water. Every single time I do it, inevitably, a few dumplings break, water gets it, making them bland.
Take care and tightly seal the dumplings before cooking. I like to do one last check just before boiling. If you see any corners that have fallen apart, simply dab with a little water and seal.
Only add dumplings into the pot once the water is boiling aggressively and cook on high heat. You want the dumpling wrappers to cook very quickly so that there is minimal chance for them to soften and stick to each other.
Place cooked dumplings onto large plates without overlapping. Otherwise, the dumplings will stick together when you're eating. I recommend 2 large plates for 30 dumplings. Heck, if you're not sure, use 3.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 3.9g | Fat: 3.7g | Saturated Fat: 1.4g | Cholesterol: 12mg | Sodium: 84mg | Fiber: 0.5g | Sugar: 0.3g | Calcium: 13mg