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Easy pork & chive dumplings

 

Method 1

Ingredients

500g 20% fat pork mince

200g Chinese garlic chives or coriander or Chinese leaf if you can’t find them, finely sliced

1 ½ tbsp light soy sauce

1 tbsp oyster sauce

1 tsp white pepper

1 tsp sugar

1½ tsp cornflour

1 tbsp sesame oil

40 defrosted pre-made dumpling wrappers

vegetable oil, for frying

For the dumpling sauce

1 tbsp Chinese black vinegar

1 tsp chilli oil

½ tbsp sesame oil

1 small spring onion, finely sliced

STEP 1

Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed.

STEP 2

Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre.

STEP 3

Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from the right into the centre, firmly pinching as you go. Tuck in the sides and repeat with the left side. Firmly pinch across the top of the dumpling to ensure a tight seal. Repeat to make 40 dumplings.

STEP 4

Bring a large pan of water to boil and cook the dumplings in batches, around 10 at a time. Cook for 3-4 mins until the water starts simmering or the dumplings float to the top. Remove with a slotted spoon and set aside. Repeat until all the dumplings are cooked.

STEP 5

Add a splash of oil to a frying pan and heat on a medium-high heat. Fry the boiled dumplings on each side for 4 mins or until golden brown, then serve with the dumpling sauce either drizzled over or for dipping.


Method 2

Ingredients:

- 1 pound ground pork

- 1 cup chopped chives

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 teaspoon sugar

- 1/4 teaspoon black pepper

- 30 round dumpling wrappers (can be found in the refrigerated section of Asian grocery stores)

- Water for sealing the dumplings

- Vegetable oil for pan-frying

Instructions:

1. In a large mixing bowl, combine the ground pork, chives, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix well until all ingredients are evenly incorporated.

2. Take a dumpling wrapper and place about 1 tablespoon of the pork mixture in the center.

3. Dip your finger in water and moisten the edges of the wrapper.

4. Fold the wrapper in half over the filling, pinching the edges to seal in a half-moon shape.

5. Continue filling and folding the rest of the wrappers until all the filling is used up.

6. Heat a non-stick pan over medium heat and add a bit of vegetable oil.

7. Place the dumplings in the pan in a single layer, making sure they are not touching each other.

8. Cook for 2-3 minutes, or until the bottoms are golden brown.

9. Carefully add 1/4 cup of water to the pan and cover with a lid. Let the dumplings steam for 8-10 minutes, or until the pork is cooked through.

10. Remove the lid and let the water evaporate. Cook for an additional 2-3 minutes until the bottoms are crispy again.

11. Remove from heat and serve hot with soy sauce or your favorite dipping sauce. Enjoy!


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